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A plate of pink and white peppermint meringue cookies, some are flipped over, showing they are dipped in chocolate and coated in candy cane pieces.
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5 from 1 vote

Peppermint Meringue Cookies

These Peppermint Meringue Cookies are light and airy meringue cookies with a delicious seasonal twist. They are only 5 ingredients, and practically melt in your mouth!
Prep Time20 minutes
Cook Time1 hour
Cooling Time2 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American, Swiss
Keyword: Cookies, Meringue Cookies, Peppermint
Servings: 40 cookies
Calories: 21kcal

Equipment

  • Large Mixing Bowl

Ingredients

  • 4 large egg whites
  • 1 dash salt
  • 1/4 tsp cream of tartar
  • 1 cup granulated sugar (can substitute for caster - super fine - sugar)
  • 1/2 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 1/4 cup crushed candy cane pieces (optional)
  • 1/4 tsp red gel food coloring (optional)

Instructions

  • Separate the egg yolks from the egg whites and add the egg whites to a large mixing bowl. (Discard of the egg yolks, or add them to an omelet, or use them otherwise). Let them sit out for about 30 minutes to warm up to room temperature.
  • Preheat the oven to 200 degrees Fahrenheit. Line two baking pans, or a large baking pan with parchment paper, and set them aside.
  • Add the egg whites, cream of tartar and salt to a large bowl and mix them together on low speed until it becomes foamy. A stand mixer, or hand mixer works for this.
  • Slowly increase the mixer speed to medium high, and add the sugar to the mixing bowl 1 Tablespoon at a time. Making sure the sugar is completely dissolved before adding the next tablespoon, this will take about 20-30 seconds between each addition.
  • Continue to mix until the mixture is thick, shiny, and has stiff peaks. This will take several minutes.
  • Add in the vanilla extract, and peppermint extract and mix it into the mixture until just combined. Add red food coloring now if desired.
  • Spoon the egg mixture into a large piping bag with a large star tip. (1M is pictured) Sprinkle tops with candy cane pieces if desired.
  • Pipe the meringue onto the prepared cookie sheet in small dollops, about 1 to 1.5 inches in size, and each about 1 inch apart, until all the mixture is piped onto the cookie sheets.
  • Bake the pans in the oven for 1 hour.
  • Turn off the heat, and leave the meringue pans in the oven for 1 to 2 hours without opening the oven door, so they completely dry out. (They should be crisp on the outside, and lift freely from the parchment paper).
  • Carefully remove from the parchment paper and serve, or store in an airtight container.

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.02g | Sodium: 7mg | Potassium: 9mg | Sugar: 5g | Calcium: 0.3mg | Iron: 0.01mg