Peppermint Meringues

The scent of peppermint always takes me back to childhood Christmases, decorating the tree with candy canes in hand. These Festive Peppermint Meringues are the cookie version of that memory—light, airy, and bursting with cool, minty flavor. They look so elegant with their red swirls, but they’re surprisingly simple to create. While I love a good savory starter during the holidays, like my favorite bruschetta dip, it’s these sweet, melt-in-your-mouth treats that truly signal the start of the festive season for me.

What Makes This Peppermint Meringues So Special?

What I adore about these Peppermint Meringues is how a few humble ingredients—egg whites, sugar, and a splash of extract—transform into something so magical. The prep time is just 20 minutes, which feels like a little secret for how impressive they look. The 75-minute bake time is completely hands-off, leaving my kitchen filled with the most incredible festive aroma. It’s a simple recipe with a truly spectacular, deliciously crisp result that never fails to bring smiles.

The Key Ingredients You’ll Need

The magic here is in the details. I always use superfine sugar because it dissolves beautifully, giving the Peppermint Meringues their signature smooth texture. Pure peppermint extract is a must for that authentic, cool flavor. It’s one of my go-to holiday ingredients, just like the cranberries in my cranberry brie crackers.

Antonio

Festive Peppermint Meringues

Light, airy, and crisp peppermint meringues swirled with festive red stripes. These melt-in-your-mouth cookies are a perfect holiday treat, gluten-free, and surprisingly easy to make.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 36 cookies

Course: Dessert, Snack

Cuisine: American, French

Calories: 20

Ingredients Equipment Method Notes

Ingredients

  

• 4 large egg whites at room temperature
• 1/4 tsp cream of tartar
• 1 cup superfine sugar also known as caster sugar
• 1/2 tsp pure peppermint extract
• 1/4 tsp pure vanilla extract
• 1 pinch salt
• 1 drop red gel food coloring
• 2 tbsp crushed candy canes optional, for garnish

Equipment

• Stand mixer or hand mixer
• Mixing Bowl
• Baking Sheets
• Parchment Paper
• Piping Bag
• Large Star Piping Tip

Method

 

Preparation

• Preheat your oven to 225°F (110°C). Line two large baking sheets with parchment paper.
• Prepare the piping bag: Fit a piping bag with a large star tip (like a Wilton 1M). Using a small, clean, food-safe paintbrush, paint 3-4 thin vertical stripes of red gel food coloring from the tip up the inside of the piping bag. Set aside.

Making the Meringue

• In a completely clean, dry bowl of a stand mixer fitted with the whisk attachment, beat the room temperature egg whites and cream of tartar on medium-low speed until foamy, about 1-2 minutes.
• Increase the mixer speed to medium-high. Add the superfine sugar one tablespoon at a time, waiting about 20-30 seconds between each addition. This slow process is crucial for dissolving the sugar and creating a stable meringue.
• Once all the sugar is incorporated, add the pinch of salt. Increase the speed to high and continue to beat until the meringue is very thick, glossy, and forms stiff, pointy peaks when you lift the whisk. To check if the sugar is dissolved, rub a small amount between your fingertips; it should feel completely smooth, not grainy. This can take 7-10 minutes.
• Turn the mixer to its lowest speed and briefly mix in the peppermint and vanilla extracts just until combined, about 15 seconds. Do not overmix.

Piping and Baking

• Carefully spoon the meringue into the prepared striped piping bag. Pipe 1.5-inch wide swirls or 'kisses' onto the parchment-lined baking sheets, leaving about 1 inch of space between each cookie.
• If desired, lightly sprinkle the tops of the piped meringues with the crushed candy canes for extra crunch and flavor.
• Bake in the preheated oven for 70-80 minutes. Rotate the baking sheets halfway through. The meringues are done when they are dry and firm to the touch and lift easily off the parchment paper. They should remain pale white, not brown.
• Turn the oven off completely, but leave the meringues inside with the door closed for at least 1 hour (or even overnight). This allows them to cool down slowly and dry out completely, which prevents cracking.

Notes

Humidity is the enemy of meringues; try to make these on a dry day. Ensure your mixing bowl and whisk are completely free of any grease, as even a tiny speck can prevent the egg whites from whipping to full volume. Wiping the bowl with a little white vinegar before starting can help. Store the finished peppermint meringues in an airtight container at room temperature for up to two weeks. Do not refrigerate.

How I Make Peppermint Meringues

Bringing these beauties to life is my favorite part. I start by whipping the egg whites and cream of tartar until they’re foamy, then slowly sprinkle in the sugar until I have a thick, glossy meringue. My little trick is to paint thin stripes of red gel coloring inside the piping bag before filling it. This creates those lovely candy-cane swirls as I pipe the kisses, a technique I also use for other festive cookies.

My Tips for the Perfect Outcome

• Start Spotless: Your mixing bowl and whisk must be completely clean and dry; any grease will deflate the egg whites.
• Slow Sugar Stream: Add sugar very gradually to build a strong, stable meringue structure.
• Patience is Key: Bake low and slow for that perfectly crisp, melt-in-your-mouth finish.

Serving Suggestions and Storage Tips

I love serving these airy treats alongside a rich cup of hot chocolate or crushed over a bowl of vanilla ice cream. They also make a beautiful, simple dessert on their own after a big holiday meal. To keep them perfectly crisp, I store my Peppermint Meringues in an airtight container at room temperature. Moisture is their biggest enemy, but when stored correctly, they can stay fresh for up to two weeks!

FAQs

Why are my meringues chewy instead of crisp?

Chewiness in Peppermint Meringues is usually caused by humidity or underbaking. I always bake them on a dry day and let them cool completely in the oven with the door cracked open. This helps them dry out perfectly, ensuring a wonderfully crisp texture all the way through.

Can I use regular granulated sugar?

You can, but I find superfine sugar works best for Peppermint Meringues. It dissolves much more easily into the egg whites, preventing a gritty texture. If you only have granulated sugar, I recommend pulsing it in a food processor for a few seconds to make the granules finer.

My meringue mixture is weeping. What went wrong?

Weeping, or when liquid separates from the meringue, often happens if the sugar was added too quickly or if the mixture was over-whipped. Be patient when adding the sugar, and stop whipping once you have stiff, glossy peaks. This ensures your Peppermint Meringues have a stable structure.

How do I get those perfect red stripes?

My favorite trick for perfect stripes on these Peppermint Meringues is simple! Just turn your piping bag inside out over a glass, and use a small, clean paintbrush to paint a few thin lines of red gel food coloring from the tip upwards. Then, carefully fill the bag with meringue.

Conclusion

This recipe is a holiday tradition in my home, and I hope it becomes one in yours, too. These little cookies are more than just a treat; they’re a bite of festive joy. If you give these Peppermint Meringues a try, I would absolutely love to hear how they turned out in the comments below!

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