Light, airy, and full of festive peppermint flavor, these Peppermint Meringues are easy to make and perfect for holiday cookie trays, gifting, or a sweet treat.
Peppermint Meringues are light, airy, and delightfully sweet cookies that melt in your mouth. Flavored with festive peppermint, they’re perfect for holiday cookie trays, gift boxes, or as a simple sweet treat to enjoy with a cup of hot cocoa.
Their crisp exterior and delicate texture make them a charming addition to any holiday dessert spread. Chocolate Peppermint Bark Recipe and White Chocolate Peppermint Fudge Recipe also make a great treat for cookie trays with peppermint flavor.
What's in this post: Peppermint Meringues
Why We Love This Recipe
- Light and Airy: Crisp on the outside and melt-in-your-mouth soft on the inside.
- Festive Flavor: Peppermint adds a cheerful holiday touch to every bite.
- Easy to Make: Simple ingredients and no-fuss baking make them approachable for any skill level.
- Perfect for Gifting: Their delicate look and festive flavor make them ideal for holiday gift boxes or cookie trays.
- Crowd-Pleaser: Loved by kids and adults alike, these meringues are always a hit at parties and gatherings.
Ingredients
- Large Egg Whites: Provide the structure and volume for light, airy meringues. Save or use the yolks for another recipe.
- Cream of Tartar: Stabilizes the egg whites and helps create smooth, glossy meringue cookies.
- Peppermint Extract: Infuses the cookies with a festive, minty holiday flavor.
- Red Gel Food Coloring: Adds vibrant, long-lasting color; gel coloring is best for bright, even tones.
Get the entire ingredient list at the bottom of the page.
Variations
- Chocolate Swirl: Gently fold in melted chocolate or cocoa powder for a festive marbled effect.
- Crushed Candy Topping: Sprinkle crushed candy canes, toffee, or sprinkles on top before baking for extra crunch and color.
- Mini Meringue Drops: Pipe smaller mounds to make bite-sized versions perfect for hot cocoa or cookie trays.
- Flavor Twist: Substitute peppermint extract with almond, vanilla, or orange extract for a different flavor profile.
- Dipped Meringues: Once cooled, dip the bottoms in melted chocolate for a decadent treat.
Step By Step Instructions
Step 1. While the oven is preheating, put the egg whites and cream of tartar in the bowl of stand mixer, Beat until light and airy.
Step 2. Next, increase the mixer to medium high speed and slowly add in the sugar until all the sugar is added. Turn the speed up to high and beat for 4-5 minutes. The mixture will look like soft peaks and then stiff peaks form. Lower the mixer speed and add the peppermint extract.
Step 3. Next, fit a piping bag with a small open star tip. Use a small brush to paint 3-4 stripes of the red food coloring inside the piping bag. Then fill the piping bag with the meringue.
Step 4. Pipe small star shaped cookies onto the baking sheet lined with parchment paper. Continue this process until all the meringue is used. You will need to add the food coloring stripes each time you add more meringue to the piping bag. Bake the cookies until they are crispy.
Pro Tips
- Use room-temperature egg whites: They whip up faster and reach greater volume.
- Beat to stiff peaks: Ensure the meringue forms stiff, glossy peaks for the best texture and structure.
- Pipe evenly: Use a piping bag with a large round or star tip to create uniform shapes that bake consistently.
- Low and slow baking: Bake at a low temperature to dry out the meringues without browning them.
- Cool in the oven: Let the meringues sit in the turned-off oven after baking to prevent cracks and maintain crispness.
- Avoid humidity: Make meringues on a dry day or in a low-humidity environment to keep them crisp and airy.
Storage
Room Temperature: Store cooled meringues in an airtight container at room temperature for up to 2 weeks.
Avoid Moisture: Keep away from humidity to maintain their crisp texture.
Freezing: For longer storage, freeze in a sealed container for up to 1 month; let them come to room temperature before serving.
Do Not Refrigerate: Refrigeration can make meringues soft and sticky.
More Peppermint Recipes
- Chocolate Dipped Peppermint Cookies Recipe
- Peppermint Oreo Balls
- Double Chocolate Peppermint Cookies Recipe
- 22 Easy Peppermint Desserts Recipes
- Candy Cane Cookies
Whip up these light and airy Peppermint Meringues for a festive Christmas treat! Don’t forget to leave a comment and share your favorite variations or decorating ideas.
Peppermint Meringues
Ingredients
- 4 large Egg Whites room temperature
- 1/4 teaspoon Cream of Tartar
- 3/4 cup Granulated Sugar
- 1/2 teaspoon Peppermint Extract
- Red Gel Food Coloring
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- Place the egg white and cream of tartar in a large mixing bowl. With an electric mixer, beat on medium speed until the egg whites become frothy (2-3 minutes).
- Increase the speed to medium high and slowly add in the sugar (1 tablespoon at a time) until all the sugar is added. Turn the speed up to high and beat for 4-5 minutes until stiff peaks start to form.
- Turn the speed on the mixer down to a low speed and mix in the peppermint extract.
- Fit a piping bag with a small open star tip. Use a small brush to paint 3-4 stripes of the red food coloring inside the piping bag. Then fill the piping bag with the meringue.
- Pipe small star shaped cookies onto the baking sheet.
- Continue this process until all the meringue is used. Make sure to add the food coloring stripes each time you add more meringue to the piping bag.
- Bake the cookies until they are crisp but not browned (approximately 1 hour 45 minutes). Then turn off the oven but leave the cookies in the oven for 30 minutes. Test a cookie and if it’s still chewy in the middle, let them continue to dry out in the oven.
- Let the cookie cool completely on the baking sheets on wire racks and then they are ready to serve and enjoy!
