Peppermint Meringues Recipe: Crispy, Minty Holiday Cookies

Light and airy peppermint meringues are a delicate, festive cookie that melts in your mouth and makes a beautiful addition to holiday baking. These gluten-free treats feature a red-and-white swirl that looks as good as it tastes.

Meringue cookie

If you’ve never tried a meringue cookie, you’re in for a treat. These kisses are light, airy and practically dissolve on the tongue. A hint of peppermint gives them that classic candy-cane flavor, perfect for holiday cookie trays.

Plan ahead when making meringues: they require gentle, low-temperature baking and time to dry completely. Bake the cookies at 225°F for one hour, then turn the oven off and let them sit inside for an additional 30 minutes. This extended drying time ensures a crisp exterior and a melt-in-your-mouth center.

Note: humidity can prevent meringues from drying properly. If you’re baking on a humid day, you may need to return the cookies to a warm oven until the centers are fully dry and crisp.

Key ingredients

• Egg whites — Use room-temperature whites for better volume.
• Sugar — Granulated sugar stabilizes the foam and gives structure.
• Peppermint extract — Adds that refreshing mint flavor; vanilla can be substituted if preferred.
• Cream of tartar — Stabilizes the whipped whites and helps form glossy peaks.
• Red gel food coloring — Gel color works best to create a vivid swirl; liquid color may thin the meringue.

Step by step directions

• Preheat the oven to 225°F (107°C).
• Line two baking sheets with parchment paper.
• In a clean, dry stand mixer bowl, combine egg whites, cream of tartar and a pinch of salt.
• Using the whisk attachment, beat on medium speed until the whites are frothy, about 2–3 minutes.
• Increase speed to medium-high and add the sugar slowly, one tablespoon at a time.
• Beat on high until the mixture is glossy and holds stiff peaks, about 3–4 minutes.
• Reduce speed to low and add peppermint extract, mixing just until incorporated.
• Fit a disposable piping bag with a large tip (a 1M tip works well).
• Dip a long skewer or toothpick into red gel food coloring and drag two thin lines of color down the inside of the bag to create the swirl effect.
• Fill the piping bag with the meringue, then pipe 1-inch kisses onto the prepared sheets, leaving about 1 inch between each cookie.
• Bake both trays in the preheated oven for 1 hour. Turn the oven off and leave the meringues inside for 30 minutes to finish drying.
• Check a few cookies: if the centers are still chewy, return them to the warm oven until fully dry.

Recipe tips

• Ensure your mixing bowl and whisk are completely clean and dry; any grease prevents egg whites from whipping properly.
• When separating eggs, avoid getting any yolk into the whites. Even a small trace of yolk will inhibit peak formation.
• Whip until the meringue is glossy and holds stiff peaks. If it droops when you lift the whisk, continue whipping a bit longer.
• Avoid both under- and over-mixing. Overbeaten whites can become dry and grainy.
• To pipe kiss-shaped meringues, hold the bag straight above the sheet, squeeze until the cookie reaches about 1 inch, then lift the bag straight up to create a neat peak.
• The color may take a few kisses to appear as the red streaks work their way through the bag—this is normal.
• Store peppermint meringues away from other cookies; their scent can transfer to nearby baked goods.

More delicious Christmas cookies

If you enjoy holiday baking, try adding more cookie varieties to your lineup for gifts and gatherings—textures and flavors that range from buttery shortbread to spiced ginger are all great companions to peppermint meringues.

• Cranberry Swirl Cookies
• Raspberry Bow Tie Cookies
• Christmas Sugar Cookies
• Thumbprint Cookies
• Oatmeal Cranberry Cookies

If you make this recipe, I’d love to hear about it! Leave a comment and tag a photo on Instagram @beyondthechickencoop.

Peppermint Meringues — Recipe summary

Light and airy meringue cookies with a hint of peppermint. Yields about 80 small kisses depending on size; prep time about 15 minutes, cook time 1 hour plus 30 minutes of drying in the oven.

Ingredients

• 2 egg whites (room temperature)
• ¼ teaspoon cream of tartar
• Pinch of salt
• ½ cup granulated sugar
• ¼ teaspoon peppermint extract
• Red gel food coloring

Equipment

• Stand mixer (or hand mixer)
• Cookie sheets
• Parchment paper
• Disposable piping bag and large decorating tip (1M recommended)

Instructions

1. Preheat oven to 225°F (107°C). Line two baking sheets with parchment paper.
2. In a clean, dry bowl, combine egg whites, cream of tartar and salt.
3. Whisk on medium until frothy (2–3 minutes). Increase speed to medium-high and add sugar slowly, 1 tablespoon at a time.
4. Beat on high until glossy and stiff peaks form (3–4 minutes). Reduce speed, add peppermint extract and mix until just combined.
5. Prepare a piping bag with a large tip. Drag thin lines of red gel color down the inside of the bag using a skewer for the candy-cane swirl.
6. Fill the bag with meringue and pipe 1-inch kisses onto the prepared sheets, spacing about 1 inch apart.
7. Bake for 1 hour, then turn the oven off and leave the meringues inside for 30 minutes to finish drying. If centers are still soft, return to the warm oven until dry.

Notes

• Make sure bowls and tools are free of grease.
• Avoid getting any yolk into the whites when separating eggs.
• Whip to glossy, stiff peaks; under- or over-whipping affects texture.
• A little gel color goes a long way—use sparingly for vivid stripes.
• Store in an airtight container at room temperature; keep away from other strongly scented cookies.

Recipe adapted from Baked by an Introvert.