Peppermint Meringue Cookies are crisp, airy treats with a minty flavor and festive red swirls. Naturally gluten-free and low-calorie, they’re perfect for holiday parties, gifts, or a light, guilt-free sweet indulgence!
Peppermint Meringue Cookies
Peppermint meringue cookies are a delightful addition to any holiday celebration. Their crisp but light and airy texture, sweet peppermint flavor, and festive appearance make them a crowd favorite.
Peppermint meringue cookies are made from whipped egg whites and sugar, flavored with peppermint extract, and often decorated with a swirl of red coloring to resemble candy canes. These cookies are naturally gluten-free and have a crisp texture that melts in your mouth. Their low-calorie content also makes them a guilt-free indulgence during the holidays.
Whether you’re baking for a holiday party or looking for a thoughtful homemade gift, these cookies are sure to bring joy and sweetness to the season. Give this recipe a try and create a batch of these delicious treats today!
Why Are My Egg Whites Not Becoming Stiff?
Egg whites can be very temperamental. If your egg whites are not whipping up correctly, the most likely culprit is oil.
The oil can be from a part of an egg yolk or from the bowl or spoon.
Be careful when separating your yolks and whites. I do mine one at a time into a small bowl and then if the single egg was successful, I will then transfer into the big bowl.
Stay away from plastic bowls and spoons, which can absorb fats and oils over time. Instead use a clean glass or metal bowl with metal utensils for best results.
Do I Have to Use Cream of Tartar?
Cream of tartar acts as a stabilizer in this recipe, so it's pretty important. It can be found at pretty much every grocery store. However, if you don't have any on hand, you can use ½ teaspoon of lemon juice per egg white. So for the recipe below as written, you would use 2 teaspoons lemon juice in place of the cream of tartar, if necessary.
How to Pipe Peppermint Meringue Cookies
While these peppermint meringue cookies can be scooped with a cookie scoop or spoon and simply dropped onto the baking sheet, piping can give them a more uniform and pretty look.
Attach a piping tip onto a pastry bag. To achieve the look in the pictures, I used a Wilton 1M tip. I also love the look of a 4B tip in this recipe. You can get both tips in a set here. (Here are the piping bags I use also)
If you'd like the red swirls on the meringues like the pictures, paint four to six stripes inside the bag from the to about halfway up, using red gel food coloring and a new, clean paint brush or cotton swab.
Transfer the meringue mixture to the prepared bag. Twist the open end closed. Pipe the mixture to about 1.5-inch diameter in a swirl pattern (like an ice cream cone) on a prepared baking sheet, making the meringues about an inch apart to account for spreading.
Peppermint Meringue Cookie Topping and Decorating Ideas
- Chocolate - Melt milk, dark, or white chocolate, and dip the meringue into it carefully. I recommend doing one side, such as the top or bottom, or no more than half of the meringue on the side. Enclosing the meringue completely may cause it to melt.
- Sandwich - You can pipe your meringues a little flatter, like these. Then dip the bottom in chocolate or ganache and sandwich two together.
- Sprinkles - Festive sprinkles of your choosing can add color and fun to these little treats. Be sure to sprinkle them on BEFORE baking, as they will not stick after. Alternately, you can dip them in sprinkles after dipping in chocolate.
- Crushed Candy Canes - Add a little extra crunch and peppermint by adding crushed peppermints or candy canes. As with the sprinkles, add them on top of the meringue cookies before baking or after dipping in chocolate.
- Mini Chocolate Chips - If you love the combination of peppermint and chocolate, then you will love sprinkling mini chocolate chips on top of your meringues (before baking). It adds the perfect amount of rich chocolate decadence. I do no recomment folding the chips into the meringue mixture if you plan on piping, as they will clog your piping tip.
- Sanding Sugar - Make your peppermint meringue cookies sparkle by liberally sprinkling sanding sugar on top before baking.
How to Store Peppermint Meringue Cookies
Peppermint Meringue Cookies should be stored in an airtight container in a cool dry place. They need to be kept away from heat and moisture to keep the texture crisp and fresh. When humidity or moisture is introduced, they will become sticky and gummy.
These can also be frozen. Be mindful of how delicate they are when choosing a container, and be sure they are cooled all the way to room temperature before freezing to minimize condensation.
To thaw, remove the meringues from the container and place them on the counter at room temperature. The counter may pick up condensation while thawing so removing the meringues protects them from absorbing any moisture.
More Holiday Treat Recipes You'll Love
- Rolo Pretzels - Sweet-and-salty treats made with pretzels, melted Rolo candies, and a nut or candy topping. Quick to make, and a fun addition to cookie trays and dessert tables.
- Saltine Toffee - Also called "Christmas crack," is a crunchy treat made with saltines, buttery toffee, and melted chocolate. Sweet, salty, and addictively delicious.
- Gingersnaps - Crisp, spiced cookies flavored with ginger, cinnamon, and molasses. Their bold, warming taste and satisfying crunch make them perfect for holiday treats or pairing with coffee or tea!
- Oreo Truffles - Rich, no-bake treats made with crushed Oreos and cream cheese, coated in chocolate. Creamy, chocolatey, and indulgent.
- Scotcheroos - Chewy, no-bake bars made with peanut butter, butterscotch, and Rice Krispies, topped with a chocolate-butterscotch layer. Sweet, nutty, and easy to make!
Peppermint Meringue Cookies Video
Peppermint Meringue Cookies
Ingredients
- 4 egg whites
- ½ teaspoon cream of tartar
- Dash of salt
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- Red gel food coloring
- Crushed candy canes or peppermint candies for decorating
Instructions
- Preheat oven to 225°F. Line a large baking sheet. Set aside.
- To a large, completely clean and grease-free mixing bowl, add egg whites, cream of tartar, and salt.
- Using an electric or stand mixer, stir on low speed until the mixture becomes foamy.
- Increase speed to high.
- With mixer on high, gradually begin adding sugar, about 1 tablespoon at a time, and continue mixing after each addition until sugar is fully dissolved (about 15-20 seconds between each addition).
- Stir in vanilla and peppermint extract.
- Continue beating until mixture is white, glossy, and is forming stiff peaks. The sugar should be completely dissolved.
- Attach an open star tip onto a pastry bag.
- Optional: Paint stripes with red gel food coloring using a new, clean, small paint brush on the inside of the pastry bag, from the decorating tip up to about a third of the way up.
- Transfer meringue mixture to the pastry bag with tip attached.
- Pipe mixture to 1.5 inches in diameter on a parchment lined baking sheet. Be sure that meringues are about an inch apart because they do spread just a bit. But you should be able to fit most of them on the same baking sheet.
- Sprinkle crushed peppermint candy on, if desired.
- Bake in a 225°F oven for 1 hour. Turn off the oven once the time has passed but do not open the oven. Leave the door closed for an additional hour.
- Remove from oven and allow to cool completely. Transfer to a dry, air-tight container and store at room temperature.
Notes
- Humidity - If you live in a humid environment, add 1 teaspoon of cornstarch to the sugar of your meringues. This will help counteract the humidity and keep your meringues crisper for longer.
- Storage: Store in a cool dark place in an airtight container for up to 2 weeks.
- Freezer Directions: Once cooled, carefully freeze meringues in an air tight container for up to 3 months. Remove from container to thaw at room temperature. The container may pick up condensation moisture, so removing from the container will keep your meringues crisp.
Nutrition
UPDATE INFO: This recipe was originally published in November 2018. It was updated with new pictures, tips, and video and republished in December 2024.
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