Peppermint Meringue Cookies are so festive with stripes of red and white blended together. The airy texture and delicious flavor make these cookies a hit with only 5 ingredients.
This Peppermint Meringue Recipe looks fancy but it is so easy to make. If you are looking for a Christmas Dessert for parties or movie night, this is a great one to try. Chocolate Peppermint Bark Recipe and White Chocolate Peppermint Fudge Recipe also make a great treat for cookie trays with peppermint flavor.
Table of Contents
Why this recipe is one our favorite recipes:
- Budget Friendly. The recipe is inexpensive to make.
- Minimum Ingredients. It’s so easy with only a handful of ingredients. You only need 5!
- Sweet and Airy Texture. Each bite is so delicious and perfect for the holidays.
Ingredients:
- Large Egg Whites (room temperature)
- Cream of Tartar
- Peppermint Extract
- Red Gel Food Coloring
Substitutions and Additions
- Crushed Candy Canes. Sprinkle crushed candy canes on top of the cookies before baking.
How to make Peppermint Meringues
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.
Tips for Success
- Allow to cool completely. Let the cookie cool completely on the baking sheets on wire racks and then serve.
- Use a small paintbrush. This is perfect to paint the food coloring stripes in the piping bag.
Frequently Asked Questions
The cookies should bake until they are crispy but not browned. This takes about 1 hour 45 minutes.
After you turn off the oven, 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.
These cookies will last for a few weeks when you store in an airtight container at room temperature.
More Peppermint Recipes to make:
- Chocolate Dipped Peppermint Cookies Recipe
- Peppermint Oreo Balls
- Double Chocolate Peppermint Cookies Recipe
- 22 Easy Peppermint Desserts Recipes
Make this easy recipe for your family today. Then please come back and leave a star recipe rating.
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!
