If you love holiday treats that feel light and festive, you’ll absolutely adore this Peppermint Meringue Cookies Recipe. These delicate cookies are crisp, airy, and burst with that refreshing peppermint flavor that’ll have your family and friends asking for more. Whether you’re looking to impress at your next holiday gathering or just want a sweet snack with a little magic, stick around because this recipe is fan-freaking-tastic and surprisingly simple!
Why You’ll Love This Recipe
- Light & Airy Texture: These cookies melt in your mouth with a crisp exterior and soft inside.
- Simple Ingredients: Just a few pantry staples come together with a punch of peppermint.
- Festive & Fun to Make: Painting red stripes inside the piping bag adds a playful holiday flair!
- Long Shelf Life: These cookies keep their crunch when stored properly for days.
Ingredients You’ll Need
One of the things I love about this Peppermint Meringue Cookies Recipe is how straightforward the ingredients are — yet they combine to create something absolutely magical. A little tip: using gel-paste food coloring helps you get those vibrant peppermint stripes without watering down the meringue.
- Egg whites: Make sure they’re at room temperature for better volume when whipped.
- Sugar: Granulated sugar dissolves easily when warmed gently, ensuring a smooth meringue.
- Peppermint concentrate: A drop packs a lot of flavor but adjust according to your preference; pure peppermint extract works well too.
- Red gel-paste food coloring: This kind of coloring won’t thin the batter and creates those beautiful festive stripes.
Variations
While I love the classic peppermint flavor, I’ve played around with this recipe a bit, and you can definitely personalize it to match your mood or occasion. That’s the beauty of making these crunchy delights at home — you can switch things up as you like.
- Chocolate Peppermint: I once gently folded in mini chocolate chips before piping—my family was obsessed!
- Rainbow Swirls: Instead of just red stripes, try painting multiple colors inside your piping bag for a whimsical effect.
- Almond Extract: For a twist, swap peppermint with a touch of almond extract; it adds a lovely nutty aroma.
- Vegan Option: Though traditional meringue is egg-based, you can experiment with aquafaba as an egg white substitute for vegan versions.
How to Make Peppermint Meringue Cookies Recipe
Step 1: Gently Warm and Dissolve Your Sugar
Start by preheating your oven to 175°F (80°C) and lining two baking sheets with parchment paper — setting up properly makes all the difference! Then, place your egg whites and sugar in a heatproof bowl over a pan of simmering water. Stir gently for about 2 to 3 minutes until the sugar dissolves and the mixture feels warm to the touch. This warm sugar bath is my secret for that silky, stable meringue.
Step 2: Whip to Stiff Peaks
Transfer the bowl to your mixer fitted with the whisk attachment. Whip on medium-high speed until you reach stiff peaks — you’ll know when the mixture stands tall without collapsing. This step takes about 5 to 7 minutes. Don’t rush it; the stiff peaks are key to getting that perfect airy texture.
Step 3: Add Peppermint Magic and Paint Your Bag
Once the peaks are stiff, mix in your peppermint concentrate carefully so you don’t deflate the meringue. While doing this, grab a small paintbrush and paint a few stripes of red gel-paste food coloring on the inside of your pastry bag — it creates those beautiful swirls when you pipe the cookies. If you haven’t tried this trick before, you’re in for a fun surprise!
Step 4: Pipe and Bake
Fill your pastry bag with about 1 to 2 cups of the meringue and pipe ¾-inch-high star shapes onto your lined baking sheets. You’ll want to refill the bag (and repaint the stripes) as you go to keep the pattern vivid. Bake the cookies for about 1 hour and 40 minutes — remember, you’re looking for a crisp texture without any browning. When the baking time is up, turn the oven off and leave the cookies inside for another 30 minutes to dry out completely.
Step 5: Cool and Store
Transfer the meringues to wire racks to cool fully. Once cooled, store them in an airtight container to keep that delicate crispness alive. I’ve learned that if you leave them out uncovered, they tend to absorb moisture and get chewy — not what we want here!
Pro Tips for Making Peppermint Meringue Cookies Recipe
- Room Temperature Egg Whites: I used to skip this, but warming them up makes whipping easier and fluffier.
- Sugar Dissolving Test: Rub a little mixture between your fingers; if it’s gritty, keep stirring gently over heat.
- Piping Bag Preparation: Painting stripes inside the bag gives a pro look and makes the cookies feel uniquely festive.
- Avoid Humidity: I learned the hard way that humid days can ruin meringues, so try baking on dry days or use a dehumidifier if possible.
How to Serve Peppermint Meringue Cookies Recipe
Garnishes
I’m all about keeping things simple when serving peppermint meringues. I usually garnish with a little finely crushed candy cane sprinkled lightly on top of the cookies right after piping (before baking). It adds a subtle crunch and amps up the peppermint vibe. You can also dust them with a whisper of powdered sugar to make them extra pretty.
Side Dishes
These cookies pair beautifully with a hot cup of cocoa or peppermint tea — it’s such a cozy combo. During holiday parties, I like setting them alongside a platter of spiced nuts and chocolate truffles for a festive dessert spread.
Creative Ways to Present
One way I jazz up presentation is by arranging the meringues in clear glass jars with a festive ribbon tied around. It makes a lovely gift and looks gorgeous on dessert tables. For a party, I’ve also piped petite meringues onto decorative cupcake liners for a colorful and inviting display.
Make Ahead and Storage
Storing Leftovers
After baking and cooling, I always store peppermint meringue cookies in an airtight container at room temperature. They stay crisp for up to two weeks if kept away from moisture. Just be sure your container is sealed tight because even a little humidity can soften them quickly.
Freezing
If you want to make these ahead for a party, freezing works great! Lay the meringues on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When you’re ready to serve, just thaw at room temperature — they maintain their crispness surprisingly well.
Reheating
Since these cookies are meant to be crisp and dry, reheating is generally unnecessary. However, if you notice any softening, a quick 5-10 minute stint in a low 200°F oven can help revive their crunch.
FAQs
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Can I use peppermint extract instead of peppermint concentrate?
Absolutely! Just be mindful that peppermint extract can be stronger or more bitter than concentrate, so start with about half the amount, taste the batter, and adjust to your liking.
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Why did my meringues turn out sticky?
Sticky meringues usually indicate there was too much moisture during baking or storage. Make sure to bake at a low temperature until crisp and keep them in a sealed container once cooled to prevent humidity from softening them.
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Can I use a different food coloring for the stripes?
Yes, gel-paste food coloring in any color works well since it won’t dilute the meringue. Just remember to paint the inside of the piping bag for the best visual effect.
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How should I store leftover Peppermint Meringue Cookies?
Store them in an airtight container at room temperature in a dry place. Avoid refrigeration as it may cause moisture build-up and soften the cookies.
Final Thoughts
I still remember the first time I tried making peppermint meringues — I was nervous about getting that perfect crisp texture. But once I followed these steps, I absolutely loved how they turned out: light, fresh, and full of holiday cheer. If you’re looking for a cookie that’s easy to make, fun to serve, and a crowd-pleaser, give this Peppermint Meringue Cookies Recipe a try. Trust me, once you taste them, they’ll become a staple in your festive baking lineup!
Print
Peppermint Meringue Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 30 cookies (about 30 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully light and airy peppermint meringues made with whipped egg whites, sugar, and a refreshing peppermint flavor. These bite-sized cookie treats boast a crisp texture and subtle minty sweetness, perfect for holiday cookie trays or festive gatherings.
Ingredients
Ingredients
- 3 large egg whites
- ¾ cup sugar
- 1 drop peppermint concentrate or ½ tsp pure peppermint extract
- Red gel-paste food coloring
Instructions
- Preheat and Prepare: Preheat your oven to 175°F (80°C). Line two baking sheets with parchment paper to prevent sticking. Fit a pastry bag with a small open-star tip such as Wilton M1 and set aside.
- Heat the Egg Whites and Sugar: Place the egg whites and sugar in a heatproof bowl. Set the bowl over a pan of simmering water, making sure the bowl does not touch the water. Stir gently until the sugar completely dissolves and the mixture feels warm to the touch, about 2 to 3 minutes.
- Whip to Stiff Peaks: Transfer the warmed mixture to an electric mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form, meaning the meringue holds its shape firmly when the whisk is lifted.
- Add Peppermint Flavor: Gently fold in the peppermint concentrate or extract to infuse the meringue with fresh mint flavor.
- Prepare Pastry Bag: Using a clean small paintbrush, paint 2 to 3 stripes of red gel-paste food coloring inside the pastry bag. This will create decorative lines on the piped meringues.
- Pipe the Meringues: Fill the pastry bag with 1 to 2 cups of meringue. Pipe small star shapes about ¾ inch high onto the prepared baking sheets. Refill the bag as needed, touching up the red stripes each time for a festive appearance.
- Bake: Bake the meringues in the preheated oven until they are crisp and dry but not browned, approximately 1 hour and 40 minutes.
- Cool in Oven: Turn the oven off and leave the meringues inside for an additional 30 minutes to gently finish drying.
- Final Cooling and Storage: Remove the meringues from the oven and let them cool completely on wire racks while still on the baking sheets. Once cooled, store them in an airtight container to maintain their crispness.
Notes
- Light and airy peppermint meringues are perfect for holiday cookie trays or festive occasions.
- The long low-temperature baking ensures a crisp texture without browning.
- Use gel-paste food coloring to avoid thinning the meringue.
- Be sure to completely dissolve the sugar to achieve smooth, glossy meringues.
- Store meringues in a sealed container to keep them crisp and fresh.
Nutrition
- Serving Size: 3 cookies
- Calories: 21 kcal
- Sugar: 5 g
- Sodium: 6 mg
- Fat: 0.0 g
- Saturated Fat: 0.0 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0.0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 0 mg
