If you’re looking for a delicate, melt-in-your-mouth treat to add to your holiday baking repertoire, look no further than Peppermint Meringue Cookies. These crisp, airy cookies are infused with the refreshing flavor of peppermint and finished with a festive touch of crushed candy cane. They’re light as air, naturally gluten-free, and perfect for the holiday season or any occasion that calls for something sweet and elegant.
What makes these meringue cookies so special is their delicate texture and bright peppermint flavor. The meringue is whipped to perfection, creating little clouds of sweetness that melt in your mouth with every bite. The hint of peppermint and the crunchy candy cane pieces add just the right amount of festive flavor, making them a true holiday favorite.
I first made Peppermint Meringue Cookies when I was in the mood for a light, refreshing treat after a heavy meal. They turned out to be the perfect dessert—crisp on the outside, soft on the inside, and with a lovely minty kick. Now, they’re a staple in my holiday baking collection, and I’m sure they’ll become one of your favorites too!
Why These Peppermint Meringue Cookies Will Be Your New Favorite
- Light and airy: These cookies have a delicate, melt-in-your-mouth texture that’s both satisfying and refreshing.
- Festive and flavorful: The peppermint flavor and crushed candy cane topping make these cookies perfect for the holiday season.
- Naturally gluten-free: Meringue cookies are naturally gluten-free, making them an excellent option for anyone with dietary restrictions.
- Easy to make: While meringue cookies may seem complicated, they’re surprisingly easy to make with just a few simple ingredients.
- Perfect for gifting: These cookies make beautiful holiday gifts when packaged in a cute tin or box, making them a thoughtful and delicious present.
Ingredients
- 3 large egg whites (room temperature)
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon pure peppermint extract
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup crushed peppermint candy canes (for garnish)
- Optional: red or green food coloring (for a festive touch)
How to Make Peppermint Meringue Cookies
- Preheat the oven:
Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper or a silicone baking mat. - Whip the egg whites:
In a large, clean mixing bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form. This will take about 2-3 minutes. - Add the sugar:
Gradually add the granulated sugar, about 1 tablespoon at a time, continuing to beat the egg whites on medium-high speed. Once all the sugar is added, increase the mixer speed to high and beat for 5-7 minutes, or until stiff, glossy peaks form. The meringue should be thick and smooth, with no sugar granules visible. - Add the flavorings:
Once the meringue is ready, gently fold in the peppermint extract, vanilla extract, and a pinch of salt. If you want to add color to the meringue, you can drop in a few drops of food coloring at this point and gently swirl it into the mixture for a marble effect. - Pipe the meringue:
Spoon the meringue into a piping bag fitted with a large star tip (or a plain tip if you prefer a more rustic look). Pipe small mounds of meringue onto the prepared baking sheet, spacing them about 1 inch apart. Alternatively, you can simply spoon dollops of the meringue onto the sheet. - Bake the cookies:
Bake the meringue cookies in the preheated oven for 1 hour and 15 minutes. The cookies should be dry and crisp on the outside. Turn off the oven and leave the cookies in the oven with the door slightly ajar for another hour to allow them to cool completely. - Add the crushed peppermint:
Once the cookies have cooled completely, sprinkle them with the crushed peppermint candy canes for a festive touch. - Serve and enjoy:
Your Peppermint Meringue Cookies are ready to enjoy! They’re perfect with a hot cup of tea or coffee, or as a light, minty treat to finish off your holiday meal.
Tips
- Make sure the bowl is clean: When making meringue, it’s crucial that your mixing bowl and beaters are completely clean and free from any grease or oil, as this can prevent the egg whites from whipping properly.
- Don’t overmix: Once you’ve added the sugar and beaten the egg whites to stiff peaks, avoid overmixing. Overmixing can cause the meringue to break down and become runny.
- Let them cool completely: Meringue cookies need to cool completely in the oven (or at room temperature) after baking to ensure they hold their shape and texture.
Substitutions and Variations
- Chocolate meringue cookies: Add 2 tablespoons of cocoa powder to the meringue for a chocolatey twist, and top with mini chocolate chips instead of peppermint.
- Citrus meringue cookies: Use lemon or orange extract instead of peppermint for a refreshing citrus flavor.
- Different toppings: Try topping the meringue cookies with colored sprinkles, crushed nuts, or mini chocolate chunks for a different take on the classic recipe.
Make a Healthier Version
- Lower sugar: You can reduce the amount of sugar in this recipe by up to 1/4 cup if you prefer a less sweet cookie.
- Natural sweeteners: Try using powdered erythritol or another sugar substitute to make a lower-carb, sugar-free version of these cookies.
Closing
And there you have it! Peppermint Meringue Cookies are the perfect combination of light, airy texture and festive peppermint flavor. They’re easy to make, gluten-free, and the ideal treat for any holiday gathering. Whether you’re baking them for yourself, as a gift, or to share with friends and family, these cookies are sure to delight. Don’t forget to let us know how your meringue cookies turn out, and be sure to check out more of our festive dessert recipes for even more sweet inspiration!
Frequently Asked Questions
- Can I use egg whites from a carton?
Yes, you can use pasteurized egg whites from a carton, but fresh egg whites will give the best results when making meringue. - How can I prevent the meringue from becoming too soft?
Make sure to beat the egg whites to stiff peaks, and allow the cookies to cool completely in the oven after baking to ensure they hold their shape. - Can I make these cookies ahead of time?
Yes! Meringue cookies can be made ahead of time and stored in an airtight container for up to a week. - Can I make these cookies without food coloring?
Absolutely! You can leave them plain for a simple, classic look or add food coloring for a more festive touch. - Can I make these cookies without peppermint extract?
Yes! You can substitute peppermint extract with vanilla, almond, or citrus extract for a different flavor. - How do I know when the cookies are done?
The meringue cookies are done when they are crisp on the outside and easily lift off the baking sheet. They should not be soft or sticky inside. - Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works perfectly for making meringue. Just make sure it’s powerful enough to whip the egg whites to stiff peaks. - What can I do if my meringue is too runny?
If your meringue isn’t holding stiff peaks, you can add a little more sugar, or try beating it for a few more minutes until it thickens. - Can I add other flavorings to the meringue?
Yes! You can add cocoa powder, vanilla, or other flavor extracts to create your own unique twist on these cookies. - How do I store these cookies?
Store your meringue cookies in an airtight container at room temperature to keep them crisp and fresh for up to a week.
Peppermint Meringue Cookies
4
servings30
40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
3 large 3 egg whites (room temperature)
1/2 teaspoon 1/2 cream of tartar
1 cup 1 granulated sugar
1 teaspoon 1 pure peppermint extract
1/4 teaspoon 1/4 vanilla extract
Pinch salt
1/4 cup 1/4 crushed peppermint candy canes (for garnish)
Optional: red or green food coloring (for a festive touch)
Directions
- Preheat the oven:
- Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Whip the egg whites:
- In a large, clean mixing bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form. This will take about 2-3 minutes.
- Add the sugar:
- Gradually add the granulated sugar, about 1 tablespoon at a time, continuing to beat the egg whites on medium-high speed. Once all the sugar is added, increase the mixer speed to high and beat for 5-7 minutes, or until stiff, glossy peaks form. The meringue should be thick and smooth, with no sugar granules visible.
- Add the flavorings:
- Once the meringue is ready, gently fold in the peppermint extract, vanilla extract, and a pinch of salt. If you want to add color to the meringue, you can drop in a few drops of food coloring at this point and gently swirl it into the mixture for a marble effect.
- Pipe the meringue:
- Spoon the meringue into a piping bag fitted with a large star tip (or a plain tip if you prefer a more rustic look). Pipe small mounds of meringue onto the prepared baking sheet, spacing them about 1 inch apart. Alternatively, you can simply spoon dollops of the meringue onto the sheet.
- Bake the cookies:
- Bake the meringue cookies in the preheated oven for 1 hour and 15 minutes. The cookies should be dry and crisp on the outside. Turn off the oven and leave the cookies in the oven with the door slightly ajar for another hour to allow them to cool completely.
- Add the crushed peppermint:
- Once the cookies have cooled completely, sprinkle them with the crushed peppermint candy canes for a festive touch.
- Serve and enjoy:
- Your Peppermint Meringue Cookies are ready to enjoy! They’re perfect with a hot cup of tea or coffee, or as a light, minty treat to finish off your holiday meal.
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