There’s something utterly delightful about these light, crisp treats that just melt in your mouth. This Peppermint Meringue Cookies Recipe is a festive favorite of mine, combining a refreshing peppermint kick with a cloud-like texture that’s perfect for holiday gatherings or any time you want a pretty, delicate treat.
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Why You'll Love This Recipe
I adore peppermint meringues because they’re effortlessly elegant and surprisingly simple to make once you get the hang of it. These cookies bring a festive burst of flavor without being overly sweet, and they’re the kind of treat that guests always ask about.
- Light & Airy Texture: These cookies have that perfect melt-in-your-mouth quality — crisp outside, tender inside.
- Vibrant Peppermint Flavor: The peppermint extract creates a refreshing twist that’s not too strong but just right.
- Beautiful Presentation: The red and green gel food coloring makes piping colorful stars so much fun and festive.
- Great for Gifting: These cookies store well in airtight containers, making them perfect for holiday cookie exchanges or gifts.
Ingredients & Why They Work
The magic of this Peppermint Meringue Cookies Recipe lies in simple ingredients that combine to create a lofty, flavorful cookie. Knowing what each does helps you get perfect results every time.
- Egg Whites: Make sure they’re at room temperature for maximum volume when you whip them.
- White Vinegar: Stabilizes the egg whites so your meringue holds stiff peaks and stays fluffy.
- Cornstarch: Prevents cracking and keeps the meringues crisp on the outside with soft centers.
- Caster Sugar: Finer than granulated sugar, it dissolves easily to give the meringue its smooth texture.
- Peppermint Extract: Adds that cool, festive flavor that’s signature to these cookies.
- Gel Food Coloring: Use sparingly inside the piping bag for vibrant red and green streaks without affecting texture.
Make It Your Way
While I stick to the classic peppermint and festive colors, you can totally personalize this recipe. Trust me, it’s fun to experiment and also helps you match the cookies to whatever occasion you’re celebrating.
- Variation: I’ve tried swapping peppermint extract for vanilla or almond for different seasonal vibes — both are winners if you want something less minty.
- Dietary Switch: For a sugar-free version, you might experiment with erythritol, but results can vary, so I recommend sticking with caster sugar for best texture.
- Color Play: Playing with gel food coloring is so much fun — try pastel shades for baby showers or add edible glitter for sparkle.
Step-by-Step: How I Make Peppermint Meringue Cookies Recipe
Step 1: Whip Egg Whites to Foamy Perfection
Start by beating your room-temperature egg whites on high speed until they’re foamy and bubbly, around 30 seconds. You want good air incorporated here — this gives your cookies their light texture. Make sure there’s no yolk in the whites; even a tiny bit of fat can stop them from whipping up properly.
Step 2: Stabilize and Achieve Soft Peaks
Next, add the white vinegar and cornstarch, which help stabilize the meringue and keep cookies from cracking. Beat again until soft peaks form, about another minute — you should notice the mixture thickening slightly but not stiff yet.
Step 3: Sweeten Slowly & Add Peppermint
Now, very slowly add your caster sugar in a thin, steady stream while continuing to beat. This part takes a few minutes. Keep going until stiff, glossy peaks appear — the meringue should hold a sharp peak when you lift the whisk. Stir or beat in the peppermint extract gently at the end.
Step 4: Pipe Your Festive Stars
Before piping, draw a few thin lines of red gel food coloring inside your star-tip pastry bag, then fill half with the meringue mixture. Pipe 1-inch star shapes onto parchment-lined sheets. Repeat with the green gel color for the other half of the batter. This small step creates those pretty colorful streaks that make these cookies so special.
Step 5: Bake Low and Slow
Pop your trays into a 200°F (about 93°C) oven for roughly 80 minutes. Then, turn the oven off and leave your cookies inside for at least 4 hours—or even overnight. This gentle drying process is key to getting that perfect, crisp exterior without browning or burning. Don’t rush it!
Top Tip
I’ve made meringues many times, and what I’ve learned is that patience and temperature control are everything. When you bake them at this low temp and let them dry slowly, you get that ideal delicate crunch without a hint of chewiness or stickiness.
- Slow Sugar Addition: Add sugar slowly to ensure it fully dissolves—this keeps the meringue silky and prevents graininess.
- Dry Ingredients Help: Don’t skip that cornstarch—it prevents your cookies from cracking and gives the perfect texture.
- Room Temperature Whites: Always make sure egg whites are at room temp for maximum volume.
- Oven Check: Use an oven thermometer if you can; slight temperature changes can make or break these delicate cookies.
How to Serve Peppermint Meringue Cookies Recipe
Garnishes
I usually keep it simple with a dusting of edible glitter during the holidays—it adds just the right sparkle without overpowering the peppermint flavor. Sometimes crushed candy canes sprinkled atop before baking add a lovely crunch and festive touch.
Side Dishes
These cookies pair wonderfully with a hot cup of cocoa or peppermint tea. At holiday parties, I love serving them alongside rich chocolate truffles or a cheese board for a fun contrast.
Creative Ways to Present
One year I arranged them on a white platter in a large snowflake shape — it was a hit! You can also stack them in a clear jar with colorful ribbons for a charming edible gift that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Store your peppermint meringue cookies in an airtight container at room temperature to keep them crisp. I find they stay fresh and perfect for up to a week, but honestly, they usually disappear faster!
Freezing
These meringues freeze well if you want to get ahead. Pop them in a sealed container or freezer bag, and when you’re ready, thaw at room temperature for a few hours. They retain their delicate texture beautifully.
Reheating
I usually don’t reheat them, as they’re best fresh, but if needed, you can warm briefly in a very low oven (around 150°F) for a few minutes to crisp up any soft spots. Just don’t walk away — meringues can easily dry out or burn.
Frequently Asked Questions:
While caster sugar dissolves more easily and is preferred for the best texture, you can make your own by pulsing granulated sugar in a food processor until fine. Avoid powdered sugar as it will change the texture of the meringue.
Ensure your egg whites are completely free from any yolk and at room temperature. Also, avoid any oily residue in your bowl or utensils. Adding sugar too early may also prevent stiff peaks, so add it gradually after soft peaks form.
Stored properly in an airtight container at room temperature, these cookies keep their texture and flavor for up to one week. Just make sure they’re fully cooled and dry before storing to avoid moisture buildup.
Absolutely! They’re perfect for making ahead. You can even freeze them for longer storage. Just be sure to store well to keep them crisp, and bring them to room temperature before serving.
Final Thoughts
This Peppermint Meringue Cookies Recipe holds a special place in my kitchen, not just because of how pretty and delicious they are, but because making them reminds me of cozy times spent with family during the holidays. I love that even though they look fancy, they’re quite approachable—and I’m sure you’ll enjoy making and sharing them just as much as I do. Give it a try, and soon you’ll have your own batch of festive treats to brighten any day!
Print
Peppermint Meringue Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 5 hours 35 minutes
- Yield: 60 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Christmas Meringue Cookies are light, airy, and bursting with peppermint flavor, perfect for festive holiday treats. Colored with red and green gel food coloring, they bring a charming holiday spirit to your dessert table. Made with simple ingredients like egg whites, caster sugar, and peppermint extract, these cookies are baked at a low temperature to achieve a crisp texture that melts in your mouth.
Ingredients
Meringue Mixture
- 4 egg whites room temperature
- 1 tablespoon white vinegar
- 1 tablespoon cornstarch
- 1 cup caster sugar
- ¾ teaspoon peppermint extract
- red gel food coloring
- green gel food coloring
Instructions
- Beat Egg Whites: Beat egg whites on high speed for about 30 seconds until foamy.
- Add Vinegar and Cornstarch: Add the white vinegar and cornstarch to the foamy egg whites and beat until soft peaks form, about 1 minute.
- Add Sugar and Peppermint: Slowly add the caster sugar in a steady stream while continuing to beat. Add peppermint extract and beat for about 4 minutes until stiff peaks form.
- Prepare Pastry Bags: Draw lines inside one pastry bag with red gel food coloring using a star tip, then fill the bag with half of the meringue mixture.
- Pipe Cookies: Pipe one-inch star-shaped cookies onto a parchment-lined baking sheet. Repeat this process with a second bag lined with green gel food coloring and the remaining meringue mixture.
- Bake: Place the baking sheets into a 200 degree oven and bake for about 80 minutes.
- Drying Time: Turn the oven off and leave the cookies inside for 4 hours or overnight to dry completely.
- Store: After cooling, store the meringue cookies in an airtight container for up to one week.
Notes
- Don’t add sugar too soon—wait until egg whites are foamy to ensure the meringue fluffs properly.
- Be careful separating yolks from whites; any yolk will prevent achieving stiff peaks.
- Check your oven temperature to avoid overheating, which can harm the cookies’ light texture—these are dried, not traditionally baked.
- Meringue cookies are best eaten within a few hours but can be stored up to a week.
- If you can’t find caster sugar, pulse granulated sugar in a food processor until fine, but do not substitute powdered sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 15 kcal
- Sugar: 2 g
- Sodium: 5 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 0.2 g
- Cholesterol: 0 mg
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