It’s that time of year! Holiday cookie season that is and these Peppermint Meringues fit the bill perfectly, making the ultimate festive treat. Light, crispy, and loaded with peppermint flavor you’ll find it tough to eat just one. But don’t limit yourself, these cookies are nice and airy so go ahead and eat a few.
Perfect for the upcoming holiday season these peppermint meringue cookies are great as is but are also easily customizable, you can add flavor to the meringue, change up the toppings or add some food coloring. Any way you choose to serve them they are bound to be a huge hit and go quickly.
I think these light meringues make a great gift and are perfect for holiday cookie exchanges. I guarantee these meringues will also look great on the holiday cookie tray though they may disappear quite quickly. Or better yet place these peppermint meringue kisses in a large bowl with some festive decorations and use them as a centerpiece.
If your holiday to-do list is anything like mine you’ll be glad to know you can prepare these meringues in advance. Just make sure to hide them so they don’t vanish before you want to serve them.
Egg whites – I used two large egg whites for this meringue recipe. To easily separate the eggs, crack them in the middle and pour the inside back and forth between the shells letting the whites drip into a bowl. Save the yolks for an omelet.
Cream of tartar – You only need a pinch of cream of tartar and though it may be an obscure ingredient it has a long shelf life so it is worth investing in a jar to have on hand.
Salt – I used regular table salt to make the meringues.
Sugar – I used ½ cup sugar, white granulated sugar to sweeten the meringues.
Peppermint candy canes – I used 2 regular size candy canes, one red and one green, crushed. Or you can also use peppermint candies, crushed.
How to make this peppermint meringue recipe
Note: Let eggs stand at room temperature for 30 minutes prior to preparing this recipe.
Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper.
Add egg whites into the bowl of your electric mixer, and sprinkle in salt and cream of tartar. Beat on medium high speed until foamy using the whisk attachment.
Gradually add in the sugar one tablespoon at a time, beating on high after each addition. Continue to beat until glossy stiff, soft peaks form.
Transfer the egg white meringue mixture into a piping or pastry bag. Pipe 1 ½ “ cookies approximately 2” apart onto the prepared baking sheet. You can use a large star tip for this part if you wish.
Sprinkle with crushed candy canes.
Bake until firm but not brown about 1 ½-2 hours.
Remove to a wire rack to cool. Store in an airtight container in a cool, dry place.
Love it? Pin it!
If you love this meringue candy recipe make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
How do you make perfect meringues? To make the perfect meringue use fresh eggs that have come to room temperature, whip them until stiff peaks form and The other important thing to get perfect meringues is baking them at a low temperature.
What is meringue? Meringue is a dessert candy or topping for pies (think lemon meringue) that is made from whipping egg whites.
How do you make candy cane meringue? To make peppermint meringue cookies you can add chopped candy canes to meringues before baking them.
Should meringues be chewy or crunchy? The perfect meringue should be crunchy.
What do vinegar and cornflour do to meringue? some say that vinegar and cornflour will make the egg white more stable so you get a better meringue.
Why are my meringues chewy? If you end up with chewy meringues it could be that your oven was not at the correct temperature and or you baked them for the incorrect amount of time.
What is the difference between divinity and meringue? Though divinity and meringue both have the same ingredients, divinities are cooked at a higher temperature.
Can you make meringue with cold eggs? It is best to use room-temperature eggs to make meringue.
- For really minty peppermint meringues, add a few drops of peppermint extract. You’ll get the ultimate mint meringue.
- To add more holiday color to the peppermint meringue kisses add some red or green gel food coloring.
- Drizzle with a chocolate glaze or top with dark chocolate sprinkles, or even white chocolate would work for chocolate peppermint meringues.
Tips & Tricks
- The eggs must be at room temperature for the meringue to work.
- If it’s a humid day place the meringues in the fridge to cool.
- You can use the leftover egg yolk to make an omelet so don’t throw it away.
- Try not to open the oven door while they bake.
More Recipes to Love
One of my favorite recipes since childhood is my grandma’s Chocolate Meringue Pie. It was my birthday pie every year as a kid. I also love all things peppermint! Here are some more peppermint recipes to love:
- White Chocolate Peppermint Fudge (pictured above)
- White & Dark Chocolate Peppermint Bark
- Peppermint Dipped Chocolate Chip Cookies
- Chocolate Peppermint Stirring Spoons
- Peppermint Bark Popcorn
This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.
This year we are raising money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2022, up to $100,000. Whatever money we raise will automatically double on our fundraising page. Help us raise money for this important cause! Donate through our fundraising page.
If you love all things peppermint, as I do, then this easy Peppermint Meringues recipe needs to be on your holiday to-do list. A true symbol of the festive season, these peppermint meringues are a deliciously light addition to any celebration.
- 2 large egg whites
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon salt
- ½ cup sugar
- 2 regular-sized peppermint candy canes (1 red and 1 green), crushed
- Let eggs stand at room temperature for 30 minutes prior to beginning this recipe.
- Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper.
- Add egg whites into the bowl of your stand mixer, sprinkle in salt and cream of tartar. Beat on medium speed until foamy.
- Gradually add in the sugar one Tablespoon at a time, beating on high after each addition. Continue to beat until glossy stiff peaks form.
- Transfer the egg white mixture into a piping bag. Pipe 1 ½ “ cookies approximately 2” apart onto the prepared cookie sheet.
- Sprinkle with crushed candy canes.
- Bake until firm but not brown. 1 ½-2 hours.
- Remove to a wire rack to cool.
a Taste of Home recipe
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Amount Per Serving: Calories: 15Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 12mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 0g
Please note that nutrition is not guaranteed accurate.