If you’re looking for a light, festive treat that’s both beautiful and delicious, this Peppermint Meringue Cookies Recipe is one you absolutely need in your baking arsenal. I stumbled upon it a few years ago, and ever since, it’s become my go-to holiday cookie that never fails to impress. These airy, melt-in-your-mouth peppermint meringues are sweet, refreshing, and just the right little snack that pairs perfectly with a cup of hot chocolate. Stick with me because I’ll walk you through every step so your batch comes out flawless every time!
Why You’ll Love This Recipe
- Light and Airy Texture: These meringues are perfectly crisp outside and just melt away inside without any heaviness.
- Festive Peppermint Flavor: The hint of peppermint is just enough to awaken your taste buds without overpowering the sweetness.
- Visual Wow Factor: The red-striped piping technique adds a homemade, elegant look that’s sure to impress.
- Simple Ingredients: You only need a handful of basics you likely already have on hand, making it easy to whip up anytime.
Ingredients You’ll Need
The magic in this Peppermint Meringue Cookies Recipe really comes down to using fresh egg whites and good peppermint flavoring. When you combine those with just sugar and a little food coloring, you get a dreamy treat that’s surprisingly simple to master.
- Egg whites: Use large, fresh egg whites at room temperature for the best volume and stability.
- Sugar: Granulated sugar dissolves perfectly when gently heated with the egg whites, making your meringue super smooth.
- Peppermint concentrate or extract: One drop or a small amount adds a wonderful peppermint zing; I recommend peppermint concentrate for a cleaner, stronger flavor.
- Red gel-paste food coloring: This won’t thin your batter like liquid food coloring can, so your meringues keep their perfect texture.
Variations
I love how this Peppermint Meringue Cookies Recipe feels like a blank canvas. You can tweak it based on the season or your mood—to keep it classic or add your own festive spin.
- Chocolate-Dipped Peppermint Meringues: Once cooled, dip half of your meringues in melted dark chocolate and sprinkle crushed candy canes on top—my family goes crazy for these during the holidays.
- Vanilla Peppermint: Add a splash of vanilla extract along with the peppermint for a layered, crowd-pleasing flavor.
- Natural Coloring: Use beet powder or natural red food coloring instead of gel paste to keep things paleo or allergen-aware.
- Mini Meringue Drops: Pipe smaller dollops for bite-sized treats that are perfect for party favor bags or dessert platters.
How to Make Peppermint Meringue Cookies Recipe
Step 1: Gently Warm Egg Whites and Sugar
Start by preheating your oven to 175 degrees F and lining two baking sheets with parchment paper to prevent sticking. Then, in a heatproof bowl set over a pan of simmering water, combine your egg whites and sugar. Stir gently until the sugar is completely dissolved and the mixture feels warm to the touch—usually about 2 to 3 minutes. This step is key for smooth, glossy meringue without grainy sugar bits.
Step 2: Whisk to Stiff Peaks
Transfer the warm mixture to your electric mixer fitted with the whisk attachment. Whisk at medium-high speed until you get stiff, glossy peaks that hold their shape firmly—this will take a few minutes. If you lift the whisk, you should see shiny peaks that stand straight without drooping. This is where all the magic happens for that perfect cookie structure.
Step 3: Add Peppermint and Prepare for Piping
Gently fold in your peppermint concentrate, being careful not to deflate the meringue. Meanwhile, with a small paintbrush, paint two or three stripes of red gel-paste food coloring inside a clean pastry bag fitted with a small open-star tip. This trick gives your meringues that charming candy-cane swirl effect once piped.
Step 4: Pipe and Bake
Fill the pastry bag with about 1 to 2 cups of your meringue mixture. Pipe small star shapes about ¾-inch high onto your prepared baking sheets. Refilling the bag with more meringue as you go, don’t forget to add new food coloring stripes each time to keep those vibrant red streaks fresh. Bake for approximately 1 hour and 40 minutes. The cookies should be dry, crisp, but not browned—this low-and-slow baking is crucial for that melt-in-your-mouth texture.
Step 5: Cool and Store Properly
Once baked, turn off the oven and let the meringues sit inside for another 30 minutes to finish drying out perfectly. Then let them cool completely on wire racks before transferring them to an airtight container. This extra step keeps them crisp and prevents moisture from sneaking in.
Pro Tips for Making Peppermint Meringue Cookies Recipe
- Warm Egg Whites: Bring your egg whites to room temperature for easier whipping—the volume difference is real, trust me.
- Sugar Dissolution: Warming sugar with egg whites over simmering water prevents gritty meringue, a trick I learned after a few frustrating batches.
- Food Coloring Trick: Using a paintbrush to stripe the pastry bag creates that festive red swirl without diluting your meringue.
- Drying Time: Don’t rush the drying process—letting cookies sit in the off oven locks in that crispness and stops cracking.
How to Serve Peppermint Meringue Cookies Recipe
Garnishes
I love sprinkling crushed candy canes over chocolate-dipped edges of my meringues for an extra peppermint crunch and festive look. Sometimes, a dusting of powdered sugar also adds a gentle snow-dusted effect that’s perfect for holiday tables.
Side Dishes
These peppermint meringues pair wonderfully with warm drinks like peppermint mocha, hot chocolate, or a simple cup of black coffee. They also make a great companion to creamy desserts like chocolate mousse or vanilla panna cotta—perfect for an after-dinner treat.
Creative Ways to Present
For holiday gatherings, I arrange these peppermint meringues in little clear treat bags tied with red ribbons for gifting. Another idea I’ve done is stacking them in clear glass bowls layered with mini candy canes and decorative evergreen sprigs—it instantly adds holiday cheer to any table.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your peppermint meringue cookies in an airtight container at room temperature, ideally in a dry spot. I’ve kept mine fresh for up to two weeks this way without losing that crisp texture—it’s all about keeping moisture out!
Freezing
If you want to make a big batch ahead of time, meringues freeze beautifully. Just layer them with parchment paper in a freezer-safe container, and they’ll keep for about 1 month. When you’re ready, thaw them at room temperature—no reheating needed!
Reheating
Meringues aren’t typically reheated because they’re best enjoyed crisp and cool. But if they soften, a quick 5-minute crisp-up in a low oven (around 200°F) can help restore that delightful crunch.
FAQs
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Can I use peppermint extract instead of peppermint concentrate?
Yes! Peppermint extract works too, but it’s usually less concentrated, so use about half a teaspoon instead of one drop of concentrate. Start small and adjust to your flavor preference.
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Why are my meringue cookies sticky after baking?
Sticky meringues usually mean there’s too much humidity or insufficient drying time. Be sure to bake at low heat and let them cool completely in the turned-off oven to fully dry and crisp.
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Can I use powdered sugar instead of granulated sugar?
Powdered sugar might not give your meringues the right structure because it contains cornstarch and doesn’t dissolve the same way granulated sugar does when heated. Stick with granulated sugar for the best results.
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Do I have to use a pastry bag for shaping the meringues?
A pastry bag helps you pipe neat, decorative shapes, especially when you want those red-striped finishes. If you don’t have one, you can spoon dollops onto the baking sheet, but the look won’t be as polished.
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How long do these peppermint meringue cookies last?
Stored in an airtight container away from moisture, these cookies stay fresh and crispy for up to two weeks, sometimes even longer if conditions are dry.
Final Thoughts
This Peppermint Meringue Cookies Recipe has become one of those special go-to treats in my kitchen, especially when the holiday spirit hits. What I love most is how little fuss it takes to make something that looks like you spent hours perfecting it—and how universally loved they are by friends and family. Give this recipe a try next time you’re craving a light, minty sweet—I’m confident it’ll become a favorite in your baking rotation too!
Print
Peppermint Meringue Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: Approximately 30 meringues (servings of 3 cookies each)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully light and airy peppermint meringues that add a festive touch to any holiday cookie tray. These crisp confections are infused with refreshing peppermint flavor and decorated with festive red stripes, making them both visually appealing and deliciously sweet. Perfect for gifting or enjoying with a cup of tea, these meringues are surprisingly easy to make with simple ingredients and baking techniques.
Ingredients
Ingredients
- 3 large egg whites
- ¾ cup sugar
- 1 drop peppermint concentrate or ½ teaspoon pure peppermint extract
- Red gel-paste food coloring
Instructions
- Preheat and prepare baking sheets. Preheat your oven to 175°F (80°C) and line two baking sheets with parchment paper. Fit a pastry bag with a small open-star tip such as Wilton M1 and set aside.
- Dissolve sugar in egg whites over simmering water. Place the egg whites and sugar into a heatproof bowl. Set this bowl over a pan of simmering water, stirring gently until the sugar fully dissolves and the mixture is warm to the touch, about 2 to 3 minutes. This step helps create a smooth meringue.
- Whisk the mixture to stiff peaks. Transfer the bowl to an electric mixer fitted with a whisk attachment. Whisk on medium-high speed until stiff peaks form, meaning the egg whites hold a firm peak when the whisk is lifted.
- Add peppermint flavor. Gently mix in the peppermint concentrate or extract into the meringue mixture, ensuring the flavor is evenly incorporated.
- Decorate the pastry bag. Using a clean small paintbrush, paint 2 or 3 stripes of red gel-paste food coloring along the inside of the pastry bag. This gives the meringues a festive striped effect when piped.
- Pipe meringue shapes. Fill the prepared pastry bag with 1 to 2 cups of the meringue mixture. Pipe small star shapes about ¾-inch high evenly spaced on the prepared baking sheets. Refill the bag as necessary, repainting with food coloring stripes for each refill to maintain the decorative effect.
- Bake the meringues. Bake in the preheated oven for about 1 hour and 40 minutes, until the meringues are crisp but not browned. The low temperature and long baking time ensure a dry and crispy texture.
- Cool in the oven. Once baking time is complete, turn the oven off and leave the meringues inside for an additional 30 minutes. This gradual cooling helps prevent cracking.
- Cool completely and store. Remove from the oven and let the meringues cool completely on the baking sheets set on wire racks. Once cooled, transfer to a sealed container to keep them crisp until serving.
Notes
- Light and airy peppermint meringues are the perfect addition to any holiday cookie tray!
- They’re surprisingly easy to make and always a hit with guests.
- Use a low oven temperature and slow baking for crisp, melt-in-your-mouth texture.
- If you don’t have peppermint concentrate, pure peppermint extract works well as a substitute.
- To achieve the striped effect, be sure to paint the inside of the pastry bag before filling.
- Store meringues in an airtight container to maintain crispness and freshness.
Nutrition
- Serving Size: 3 cookies
- Calories: 21 kcal
- Sugar: 5 g
- Sodium: 6 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 0 mg
