These classic Peppermint Meringue Cookies are perfect for your Christmas cookie tray! They are light and airy 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 they are easy to make. I hope you guys don’t mind but I have a lot of good things I want to post this coming month and I thought I would start things off with a cookie week. So, I will try to post 5 cookies for you this week and not just any cookie. I wanted to make sure they weren’t the average cookie you may see every year. I’m sure a few of these cookies I will be posting will be familiar but probably forgotten about. Like these peppermint meringue cookies. They are a classic but often times I don’t see people making them.
My Grandma makes a cookie that is similar to these with mini chocolate chips in them. I have a hard time resisting these types of cookies and I don’t know why they are so addicting. Maybe it’s because they are small and easy to pop in my mouth or maybe it’s that refreshing burst of mint.
There are not very many ingredients in these cookies and if you don’t have a pastry bag don’t worry you can just drop small spoonfuls instead. All you need are some egg whites, cream of tartar, peppermint extract, and sugar. I chose to use a little red food coloring to line the pastry bag with to make these cookies a little more festive but that is totally optional.
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.
- A few things 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.
- This recipe is easy but it does require a little bit a patience. Add the sugar in a little bit at a time and allow it to mix in well before adding in more.
- You could also make these for baby showers, wedding showers, or even weddings. Just leave white or paint the stripe blue or pink to suit your needs.
These Peppermint Meringue Cookies are light, airy, and have just the right amount of peppermint.
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon pure peppermint extract
- pinch of salt
- 3/4 cup (166g) 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.