Peppermint Meringue Cookies Recipe (2024)

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September 1, 2022November 20, 2017 by Malinda Linnebur

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These classic Peppermint Meringue Cookies are perfect for your Christmas cookie tray! Meringue drops are light, airy, festive, and easy to make.

Peppermint Meringues

These peppermint meringuecookies are the perfect treat if you are looking for something light, airy, and a little different from the usual chocolate treats.

They are crispy, have the perfect amount of peppermint flavor, and are simple to make.

I was in the mood for something different, and that is when this meringue cookie recipe was born! I wanted to make sure these meringue drops weren’t the average cookie you may see every year.

Some other great cookies I have are these PeanutButter Ritz Cracker Cookies, Chocolate Chip Pecan Shortbread Cookies, and these Swedish Butter Cookies (one of my favorite cookies!).

Why You’ll Love This Meringue Cookie Recipe

Only 5 ingredients + food coloring
The perfect amount of mint flavor
Simple enough for a beginner
Delicious flavor
Great texture
Stunning presentation

Mint Meringue Cookies Ingredients

Egg whites
Cream of Tarter
Pure Peppermint Extract
Granulated Sugar
Red Food Coloring

How To Make Peppermint Meringues

PREP: Preheat the oven to 200 degrees F. Add parchment paper to two baking sheets.

MERINGUE: Combine the egg whites with the cream of tartar, peppermint, and salt in a large mixing bowl. Mix until soft peaks form, then slowly add sugar 1 tablespoon at a time. Beat well after each addition. Beat until stiff peaks form.

PIPE COOKIES: Place a pastry bag with a star tip inside of a large cup, folding the excess over the edge. Use a paintbrush to paint small stripes of red food coloring up the sides of the pastry bag. Then spoon the meringue into the bag. Pipe 1″ meringue drops on the baking sheets about 1″ apart.

BAKE: Bake the peppermint meringue cookies for 1 1/2 hours or until the cookies appear firm and dry when they are touched. Cool on a wire rack. Serve and enjoy!

About these Peppermint Meringue Cookies:

Make sure the bowl, beater, and spatula you are using are squeaky clean.Any oily residue will prevent your meringue from reaching stiff peaks.
When separating the yolks from the whites, be very careful not to get any yolk in the white, or the meringue won’t reach stiff peaks.
One thing you can do with the leftover egg yolks is to freeze them.The Kitchn has an article on how to freeze egg whites and yolks.They also have this article with recipes to use up leftover egg yolks that you might want to check out.
This meringue cookie recipe is easy, but it does require a little bit of patience.Add the sugar in a little bit at a time and allow it to mix in well before adding in more. This allows the peppermint meringues to be the perfect texture, so it’s worth it!
You could also make these for baby showers, wedding showers, or even weddings.Just leave it white or paint the stripe blue or pink to suit your needs.

Frequently Asked Questions

How long do peppermint meringue cookies last?

They will last up to 1 week stored in an airtight container. Additionally, they will last up to 1 month in the freezer and should be thawed before serving.

Can I still make mint meringue cookies without a pastry bag?

Absolutely! You can simply drop them by the spoonful instead.

Can I use egg whites in the carton?

No, you will need to use fresh egg whites for the meringue to set up properly. The cartons tend to be pasteurized, and they won’t develop stiff peaks as well.

Peppermint Meringue Cookies

Course: Candy, cookie

Cuisine: American

Ingredients

3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon pure peppermint extract
pinch of salt
3/4 cup (166g) granulated sugar
Red food coloring (the gel kind works best), optional

Instructions

Preheat oven to 200 degrees F (93 degrees C). Line 2 baking sheets with parchment paper, set aside.
In a large bowl beat the egg whites, cream of tartar, peppermint, and salt with a mixer on medium until soft peaks form. Gradually add the sugar, 1 tablespoon at a time beating on high. Beat well after each addition. Beat until stiff peaks form.
Place a pastry bag fitted with a large star tip inside a large cup and fold excess over top of the cup. This will help hold the pastry bag in place making it easier to paint the stripes and fill with meringue. If desired, using a small paintbrush paint small stipes up the sides of the pastry bag. Carefully spoon the meringue into the bag. Pipe 1″ diameter cookies onto prepared baking sheet about 1″ apart.
Bake for 1 1/2 hours or until meringues appear dry and firm when lightly touched. Remove and cool on a wire rack.

Notes

Store cookies in an airtight container for up to 1 week.
If you don’t have a pastry bag you can also drop the meringues by small spoonfuls.

Nutrition

FAQs

What is the most stable meringue for cookies? ›

Italian meringue, like Swiss meringue, is cooked. It's the most stable of all three meringues, and it's ideal for buttercreams, piped decorations, topping tarts, and baking into cookies. Here, there's no double boiler involved.

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What are the 3 three types of meringue? ›

There are several types of meringue, with the three most common being French, Swiss and Italian. Each type varies based on preparation, texture and stability. Knowing the difference between the meringues will help you understand when to use each recipe in your baking.

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What is the secret to stiff meringue? ›

Fat will cause your whites to not reach stiff peaks. Also, adding cream of tartar or a little lemon juice will help make a solid meringue. Your bowl and beaters should be totally clean and dry. Even one little fat molecule cannot touch the egg whites.

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How do you know when meringue is whipped enough? ›

If you need your meringue to have stiff peaks, you whisk it until the little peaks stand straight up from the whisk when you lift it out of the bowl, and the meringue doesn't fall out of the bowl when you turn it upside down.

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Can you overmix meringue cookies? ›

A warning — if you add your sugar too slowly the mix will get too fluffy and the texture of the meringues will be too open. Over whip the egg whites and you risk making them too firm and they will risk losing the moisture that they hold.

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Why won t my meringue cookies form stiff peaks? ›

If you add the sugar too quickly then the mixture will never acquire the stiff consistency you want. You also need to be careful if you've used extra ingredients to flavour your meringues. Oils (such as those in nuts or zest) and liquids can stop the egg whites from stiffening, so you have to experiment with amounts.

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How long do you beat egg white until stiff? ›

Simply beat the egg whites until stiff peaks form (tips stand straight). This will take 4 to 5 minutes total.

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How do I properly beat the egg whites for meringue? ›

Make sure the bowl and beaters are scrupulously clean and dry before using them. Add 1/4 teaspoon cream of tartar for every 2 egg whites to maximize volume and prevent them from drying out. Beat on high speed until soft peaks form, add sugar gradually, while beating to stiff peaks.

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