These classic Peppermint Meringue Cookies are perfect for your Christmas cookie tray! Meringue drops are light, airy, festive, and easy to make.
These peppermint meringue cookies 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.
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
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.
Absolutely! You can simply drop them by the spoonful instead.
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
- 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
- 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.
- 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.