Easy Peppermint Meringues

The magic of Christmas often lives in the smallest details, and for me, it’s the sweet, crisp snap of these Easy Peppermint Meringues. I remember making my first batch, mesmerized by how simple ingredients could create such delicate, cloud-like treats. Their bright, minty aroma instantly fills the kitchen with holiday spirit. They’re a lighter, airier alternative to classic Christmas cookies, much like the ones you can find in my other peppermint meringues recipes. They simply melt in your mouth.

What Makes This Easy Peppermint Meringues So Special?

What I adore most about these Easy Peppermint Meringues is their incredible simplicity. With just 15 minutes of prep, you can transform a few pantry staples—egg whites, sugar, and a dash of peppermint—into something truly elegant. The magic is in the transformation: watching the egg whites whip into glossy, stiff peaks is a joy every single time. They are the perfect festive treat that looks impressive but is secretly so straightforward to create.

The Key Ingredients You’ll Need

Fresh, room-temperature egg whites are non-negotiable for achieving that perfect volume. And cream of tartar is my secret for stability. Just as fresh ingredients are key in my bruschetta dip, using a pure peppermint extract and a vibrant red gel food coloring makes all the difference here.

Antonio

Easy Peppermint Meringues

Crisp, airy, and festive, these Easy Peppermint Meringues are melt-in-your-mouth holiday treats that are simple to make and perfect for gifting.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 36 meringues

Course: Dessert, Snack

Cuisine: American, French

Calories: 25

Ingredients Equipment Method Notes

Ingredients

  

• 4 large egg whites at room temperature
• 1/2 tsp cream of tartar
• 1 cup granulated sugar
• 1/2 tsp peppermint extract
• 1/8 tsp salt
• 3-4 drops red gel food coloring for striping the bag
• 1/4 cup crushed peppermint candies or candy canes, for garnish

Equipment

• Stand mixer or electric hand mixer
• Baking Sheets
• Parchment Paper
• Piping Bag with a Large Star Tip (e.g., Wilton 1M)
• Small, clean paintbrush or skewer

Method

 

• Preheat your oven to 225°F (110°C). Line two large baking sheets with parchment paper and set aside.
• In a very clean, dry bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer), beat the room temperature egg whites and cream of tartar on medium speed until soft, billowy peaks form (about 2-3 minutes).
• With the mixer still running on medium speed, begin adding the granulated sugar very slowly, about one tablespoon at a time. Allow about 30 seconds between each addition to ensure the sugar fully incorporates.
• Once all the sugar has been added, increase the mixer speed to high. Continue to beat for another 5-7 minutes, or until the meringue is very thick, stiff, and glossy. To check if it's ready, rub a small amount between your fingers; it should feel completely smooth, not gritty.
• Add the peppermint extract and salt, and mix on low speed for just a few seconds until combined.
• Prepare your piping bag with a large star tip. Using a small, clean paintbrush or the end of a skewer, paint 2-3 thin, vertical stripes of red gel food coloring on the inside of the piping bag, from the tip up towards the opening.
• Carefully transfer the meringue mixture into the prepared piping bag. Pipe 1.5-inch wide kisses or stars onto the parchment-lined baking sheets, spacing them about 1 inch apart.
• Immediately sprinkle the tops of the piped meringues with the crushed peppermint candies.
• Bake for 60 to 75 minutes. The meringues are done when they feel dry and firm to the touch and can be easily lifted off the parchment paper. They should be pale white, not browned.
• Turn off the oven, prop the oven door open slightly with a wooden spoon, and leave the meringues inside to cool completely for at least 1 hour, or overnight. This crucial step prevents them from cracking as they cool.

Notes

For the best results, ensure your mixing bowl and beaters are completely free of any grease or fat. Wiping them down with a little white vinegar before you start can help. Room temperature egg whites whip to a greater volume than cold ones. Store cooled meringues in an airtight container at room temperature for up to 2 weeks. Avoid refrigeration, as humidity will make them sticky.

How I Make Easy Peppermint Meringues

I start by whipping the egg whites and cream of tartar until they’re foamy. Then, I gradually beat in the sugar until the mixture is thick, glossy, and forms stiff peaks. A gentle fold of peppermint extract is next! The fun part is painting stripes of red food coloring inside the piping bag before filling it. This process always reminds me of making festive treats like my stained glass cookies. Piping the swirls is a delight.

My Tips for the Perfect Outcome

• Always use a spotlessly clean, dry glass or metal bowl.
• Make sure not even a speck of egg yolk gets into your whites.
• Add sugar very slowly to allow it to dissolve completely.
• Bake low and slow, and let them cool in the oven.

How I Serve and Store This Dish

I love serving these Easy Peppermint Meringues piled high on a platter for a festive dessert table or alongside a rich cup of hot chocolate. They also make a wonderful, light-as-air gift! For storage, keep them in an airtight container at room temperature for up to two weeks. Avoid the fridge, as the moisture will make them sticky and soft. They are my go-to make-ahead holiday treat.

Why are my meringues chewy instead of crisp?

A chewy center in your Easy Peppermint Meringues usually points to being slightly underbaked or an oven that was too hot. They need a long, slow bake at a low temperature to dry out completely. Also, high humidity can cause them to absorb moisture and become sticky after baking.

Can I use a different flavor extract?

Absolutely! While peppermint is classic for the holidays, you could easily substitute it with vanilla, almond, or even strawberry extract for a different twist. Just use the same amount the recipe calls for. The base of this easy meringue recipe is incredibly versatile for any flavor profile you’re craving.

How do you get such clean red stripes?

My trick is to use a new, small paintbrush to paint thin, vertical stripes of red gel food coloring on the inside of the piping bag before adding the meringue mixture. As you pipe the Easy Peppermint Meringues, the color transfers onto the surface, creating those beautiful candy-cane swirls.

Can I make these Easy Peppermint Meringues without cream of tartar?

You can, but I highly recommend using it. Cream of tartar helps stabilize the egg whites, which means they whip up faster and are less likely to collapse. If you’re in a pinch, you can substitute it with a half teaspoon of white vinegar or lemon juice for every two egg whites.

Conclusion

These Easy Peppermint Meringues are a simple joy that I look forward to making every holiday season, and I hope they become a favorite in your home too. If you give this recipe a try, I’d be thrilled to hear how they turned out in the comments below!

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