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These classic Peppermint Meringue Cookies are perfect for your Christmas cookie tray! They are light and airy and easy to make.

Peppermint Meringue Cookies

Course: Candy, cookie
Cuisine: American
Keyword: meringue cookies, peppermint
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 42 cookies
Calories: 17kcal
Author: Malinda Linnebur
These Peppermint Meringue Cookies are light, airy, and have just the right amount of peppermint.  
Print Recipe

Ingredients

  • 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

Instructions

  • 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. 

Notes

  1. Store cookies in an airtight container for up to 1 week. 
  2. If you don't have a pastry bag you can also drop the meringues by small spoonfuls.  

Nutrition

Serving: 1cookie | Calories: 17kcal | Carbohydrates: 4g | Sodium: 3mg | Potassium: 6mg | Sugar: 4g