Peppermint Meringue Cookies Recipe

These peppermint meringue cookies are light-as-air little clouds with a peppermint punch and that satisfying sugar crunch — the kind of cookie that melts on your tongue and makes you feel festive even if it’s Tuesday. They’re mostly sugar and attitude, perfect for cookie trays, dunking in hot chocolate, or pretending they’re a food group.

My husband calls these my “danger cookies” because he can’t stop at one. Once I made a batch for a neighbor and came home to find the jar half-empty and a sticky trail of crushed candy canes across the counter. The kids insist on helping — which usually means a lot of peppermint dust and way too many licks of the piping bag — but secretly I love the chaos. It’s become our holiday tradition: one late-night batch, terrible Christmas music, and arguments about whether the bigger ones get chocolate drizzle.

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I learned meringues the hard way — three sticky fails before the first “wow” batch. The biggest lesson: the bowl and beaters must be perfectly oil-free. Also, humidity is the enemy; I’ll skip meringues on rainy days because they go soft and sulk. I once piped decorative swirls with red food coloring and forgot to wipe the tip between colors, ending up with a marbled peppermint look that actually looked pro. If you want crisp cookies, bake low and slow and let them cool in the oven if you can — patience is boring, but it works.

Shopping Tips

– Eggs: Use the freshest eggs you can find (separate while cold, whip at room temp) and save the yolks for custards or pasta.
– Baking Basics: Granulated sugar is the star here; superfine works even better if you have it, but regular granulated is fine if you go slow adding it.
– Sweeteners: Stick with plain white sugar — brown or liquid sweeteners change texture and make the meringues chewy.
– Specialty Item: Candy canes or peppermint candies — pick firm ones (not the soft chewy kind) so they crush into pretty shards, or use peppermint baking bits.
– Chocolate: Optional drizzle: pick a decent dark chocolate for contrast — you don’t need gourmet, but skip the chips if you want a smooth melt.

Prep Ahead Ideas

– You can separate eggs the day before and keep whites covered in the fridge; bring them to room temp before whipping.
– Crush candy canes and store in an airtight jar so they’re ready to sprinkle or fold in.
– Pipe meringues onto baking sheets and freeze the unbaked shapes on the tray; transfer to a bag for later baking so you can pop fresh cookies into the oven whenever.
– Use shallow, airtight containers with parchment layers for storage — they keep separate and avoid smashing the pretty tops.

✔Time-Saving Tricks

– Use a hand mixer if you don’t want to drag out the big stand mixer; it takes longer but still works.
– Crush candy canes in a zip-top bag with a rolling pin — less cleanup than the food processor.
– Pipe straight onto silicone mats to avoid parchment slipping and cutting out a step later.
– If you’re in a hurry, bake at a slightly higher temp for less time but watch closely — riskier, but sometimes you’ll do it anyway.

✔Common Mistakes

– Under-whipping the whites: they need glossy peaks. I learned this after a sad flat batch that turned into candy soup.
– Adding sugar too fast: the sugar must be incorporated slowly or the meringue collapses.
– Humidity: meringues absorb moisture and go sticky; never bake on a humid day if you want crisp cookies.
– Overbaking (or too high temp): can brown them and ruin the delicate flavor — keep it low and slow.

What to Serve It With

– Hot chocolate or mocha — drop a cookie on top to melt slightly and make it decadent.
– A plate of assorted holiday cookies for a cookie swap (they’re the crunchy light note among heavier cookies).
– Fresh fruit salad or citrus segments to cut the sweetness.

✔Tips & Mistakes

– Whip whites in a metal or glass bowl — plastic hides grease.
– Start beating eggs at medium speed, then increase as they foam.
– Add peppermint extract sparingly; it’s potent and can take over.
– If meringues weep or weep sugar, they were probably under-whipped or there was humidity.
– Rescue collapsed meringue by rebaking on low to dry them out a bit (not perfect but edible).

✔Storage Tips

Keep them in an airtight container at room temperature — cool and dry. Avoid the fridge; the moisture will make them soft and sad. Baked meringues freeze really well: layer with parchment in a freezer-safe bag and thaw on the counter. If you eat one straight from the jar? Cold is fine — they’ll be a little harder and extra crisp.

✔Variations and Substitutions

– Swap peppermint for vanilla, almond, or orange extract if you want a different vibe.
– Fold in cocoa powder for chocolate meringues (use sparingly — it changes structure).
– Drizzle melted chocolate over cooled meringues instead of folding in candy for a cleaner look.
– Try aquafaba (chickpea brine) for a vegan version; texture differs but it works surprisingly well.
– If out of cream of tartar, a splash of white vinegar or lemon juice helps stabilize the whites.

Frequently Asked Questions

Peppermint Meringue Cookies Recipe

Airy peppermint meringues with a festive red swirl and a touch of crushed candy cane. Crisp, light, and perfectly minty.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 45 minutes minutes

Total Time: 2 hours hours 5 minutes minutes

Servings: 36

Ingredients

 

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Main Ingredients

• ▢ 4 fl oz egg whites from about 4 large eggs; room temperature
• ▢ 0.5 tsp cream of tartar
• ▢ 0.125 tsp fine salt
• ▢ 0.9 cup superfine granulated sugar add gradually
• ▢ 0.5 tsp peppermint extract
• ▢ 0.25 tsp vanilla extract optional
• ▢ 0.25 tsp red gel food coloring for striping the bag
• ▢ 0.33 cup crushed peppermint candies or crushed candy canes

Instructions

Preparation Steps

• Preheat oven to 225°F. Line two baking sheets with parchment paper.
• Ensure the mixing bowl and whisk are completely clean and dry to help the meringue whip properly.
• Beat egg whites on medium speed until foamy. Sprinkle in cream of tartar and salt; continue beating to soft peaks.
• Add sugar a spoonful at a time while beating. Increase to medium-high and whip to stiff, glossy peaks.
• Blend in peppermint extract and vanilla just until combined; do not overmix.
• Paint thin stripes of red gel coloring inside a piping bag fitted with a star or round tip. Fill with meringue.
• Pipe 1-inch kisses onto prepared sheets, spacing about 1 inch apart. Sprinkle lightly with crushed peppermint.
• Bake for 75 minutes until dry to the touch, rotating pans halfway if needed.
• Turn off oven, crack the door, and let cookies dry inside for 30 minutes. Cool completely on pans.

Notes

For a chocolate-mint twist, drizzle cooled cookies with a little melted dark chocolate. To keep them crisp, store in an airtight container at room temperature with a small packet of silica gel or a few dry rice grains in a separate sachet.

This recipe is an original creation inspired by classic Peppermint Meringue Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.