You are going to love the light and airy taste of these Peppermint Meringues. These cookies are perfect to celebrate the holiday season.
Being of mom of 8, my kids and I love to make all the holiday treats. These peppermint meringue cookies are made with simple ingredients and the perfect addition to your dessert table.
I love all things peppermint and if you do too, then you need to make these Christmas Mints. While the kids and I are making all the treats, we love to enjoy a Starbucks Peppermint Mocha.
Table of Contents
What are Meringues?
It is a type of cookie or candy that is made from egg whites and sugar. An acidic ingredient is added such as lemon, vinegar or cream of tartar. They are gluten free, light, airy and an extract can be added for added flavor.
Ingredients:
- Large Egg Whites (room temperature)
- Cream of Tartar
- Granulated Sugar
- Peppermint Extract
- Red Gel Food Coloring
For the full recipe, scroll to the bottom of the post for the recipe card.
Variations:
- Extract – Feel free to use a vanilla extract instead of peppermint for a different flavoring.
- Toppings – Top the peppermint meringues with crushed candy cane or kosher salt.
- Dip Meringues – For a fun twist dip the meringues into melted white chocolate chips.
Step by Step Instructions:
Step 1 – In a large mixing bowl beat egg whites and cream of tartar. With an electric mixer, beat until soft peaks form and eggs are frothy.
Step 2 – Whip the egg whites on medium high and gradually add in the sugar (1 tablespoon at a time) until all the sugar is added. Turn the speed up to high and beat until stiff peaks form.
Step 3 – Turn the speed on the mixer down to a low speed and mix in the peppermint extract.
Step 4 – Fit a piping bag with a small open star tip. Use a small brush to paint 3-4 stripes of the red food coloring inside the piping bag. Then fill the piping bag with the meringue.
Step 5 – Pipe small star shaped cookies onto the baking sheet. Continue this process until all the meringue is used. Slowly add the food coloring stripes each time you add more meringue to the piping bag.
Step 6 – Bake the cookies until they are crisp but not browned (approximately 1 hour 45 minutes). Then turn off the oven but leave the cookies in the oven for 30 minutes. Test a cookie and if it’s still chewy in the middle, let them continue to dry out in the oven. Let cool on wire racks.
Recipe Tips:
- Combining Ingredients – Combine the ingredients in the bowl of a stand mixer with a whisk attachment or a hand mixer. This allows for the mixture to be light in fluffy.
- Red Stripes – Before filling the pastry bag with the meringues mixture, make sure to add the red food coloring. This keeps stripes of red food coloring vibrant.
- Baking Sheet – For an easy clean up, we recommend to place the meringues on a prepared baking sheets with parchment paper.
How to Store Leftovers:
These cookies will last for a few weeks stored in airtight container at room temperature.
More Easy Christmas Recipes:
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Peppermint Meringues
Ingredients
- 4 large Egg Whites room temperature
- 1/4 teaspoon Cream of Tartar
- 3/4 cup Granulated Sugar
- 1/2 teaspoon Peppermint Extract
- Red Gel Food Coloring
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- Place the egg white and cream of tartar in a large mixing bowl. With an electric mixer, beat on medium speed until the egg whites become frothy (2-3 minutes).
- Increase the speed to medium high and slowly add in the sugar (1 tablespoon at a time) until all the sugar is added. Turn the speed up to high and beat for 4-5 minutes until stiff peaks start to form.
- Turn the speed on the mixer down to a low speed and mix in the peppermint extract.
- Fit a piping bag with a small open star tip. Use a small brush to paint 3-4 stripes of the red food coloring inside the piping bag. Then fill the piping bag with the meringue.
- Pipe small star shaped cookies onto the baking sheet.
- Continue this process until all the meringue is used. Make sure to add the food coloring stripes each time you add more meringue to the piping bag.
- Bake the cookies until they are crisp but not browned (approximately 1 hour 45 minutes). Then turn off the oven but leave the cookies in the oven for 30 minutes. Test a cookie and if it’s still chewy in the middle, let them continue to dry out in the oven.
- Let the cookie cool completely on the baking sheets on wire racks and then they are ready to serve and enjoy!
