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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Servings:
Ingredients
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.