Peppermint meringues are light, airy, and perfectly crisp cookies with a festive peppermint flavor. These delicate treats are easy to make and are perfect for holiday cookie trays, gifts, or as a refreshing dessert after a big meal. Their whimsical appearance and melt-in-your-mouth texture make them a seasonal favorite.
Why You’ll Love This Recipe
- Light and Airy: A guilt-free sweet treat that’s low in calories.
- Festive Flavor: Peppermint adds a holiday twist that’s refreshing and delightful.
- Beautiful Presentation: Their swirled design makes them visually stunning.
- Easy to Store and Share: Perfect for gifting or make-ahead holiday baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Egg whites, room temperature
- Granulated sugar
- Peppermint extract
- Cream of tartar
- Red gel food coloring (optional, for swirls)
Directions
- Preheat the Oven: Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
- Beat the Egg Whites: In a clean, grease-free mixing bowl, beat egg whites with cream of tartar on medium speed until soft peaks form.
- Add Sugar Gradually: Increase the speed to high and add sugar one tablespoon at a time, beating until stiff, glossy peaks form. This can take 5-7 minutes.
- Add Peppermint Extract: Gently fold in the peppermint extract, being careful not to deflate the meringue.
- Prepare the Piping Bag: Fit a piping bag with a star tip and paint a few stripes of red gel food coloring inside the bag (optional, for swirls). Fill the bag with the meringue mixture.
- Pipe the Meringues: Pipe small mounds or stars onto the prepared baking sheets, spacing them slightly apart.
- Bake: Bake for 1.5 to 2 hours, or until the meringues are crisp and easily lift off the parchment. Turn off the oven and let them cool completely in the oven to prevent cracking.
- Store or Serve: Store in an airtight container at room temperature for up to 2 weeks.
Servings and Timing
- Servings: Makes about 40-50 small meringues
- Prep Time: 15 minutes
- Cook Time: 1.5 to 2 hours
- Total Time: Approximately 2.5 hours
Variations
- Chocolate-Dipped: Dip the bottoms in melted dark chocolate for an extra indulgent touch.
- Candy Cane Crunch: Sprinkle crushed candy canes on top before baking for added texture and flavor.
- Different Colors: Use green gel food coloring or a mix of red and green for a festive twist.
- Flavored Variations: Substitute peppermint extract with vanilla, almond, or citrus extracts for different flavors.
- Sandwich Cookies: Pair two meringues with chocolate ganache or peppermint buttercream in the middle.
Storage/Reheating
- Storage: Keep meringues in an airtight container at room temperature for up to 2 weeks. Avoid storing in humid environments to prevent them from becoming sticky.
- Freezing: Freeze meringues in a single layer in an airtight container for up to 3 months. Thaw at room temperature before serving.
FAQs
Why did my meringues crack?
Cracking often happens when meringues cool too quickly. Let them cool gradually in the oven with the door slightly ajar.
Can I use liquid food coloring?
Gel food coloring is recommended, as liquid may affect the consistency of the meringue.
Why are my meringues sticky?
Humidity can make meringues sticky. Ensure they’re stored in a dry, airtight container.
Can I use a hand mixer instead of a stand mixer?
Yes, but be prepared for slightly longer mixing times to achieve stiff peaks.
Can I make these without cream of tartar?
Cream of tartar stabilizes the egg whites, but you can substitute it with a small amount of lemon juice or white vinegar.
How can I tell if my meringues are done?
They should lift easily off the parchment and feel light and crisp. If they feel soft or sticky, bake a little longer.
Can I add sprinkles or decorations before baking?
Yes, nonpareils or edible glitter can be added before baking for extra flair.
What’s the best way to separate egg whites?
Separate eggs while cold to reduce the risk of yolk contamination, then allow the whites to come to room temperature before whipping.
Can I double the recipe?
Yes, but bake in separate batches for even cooking.
Are meringues gluten-free?
Yes, meringues are naturally gluten-free, but check any added decorations for gluten.
Conclusion
Peppermint Meringues are the perfect holiday treat, combining delicate texture with festive flavor. Easy to make and beautiful to present, these cookies are a wonderful addition to your holiday baking repertoire. Whether you’re gifting them or serving them at a party, they’re sure to impress!
Print
Peppermint Meringues
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hours 15 minutes
- Yield: About 40 meringues 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
These Peppermint Meringues are light, airy, and delicately sweet with a refreshing peppermint flavor. Perfect for holiday cookie trays, gifting, or enjoying with a cup of cocoa, they’re a festive and elegant treat!
Ingredients
- 3 large egg whites, at room temperature
- 1/2 tsp cream of tartar
- 3/4 cup granulated sugar
- 1/2 tsp peppermint extract
- Red gel food coloring (optional, for swirls)
Instructions
Prepare the Meringue Mixture:
- Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites and cream of tartar with a hand or stand mixer on medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, while continuing to beat. Increase the mixer speed to high and beat until stiff, glossy peaks form, about 5–7 minutes.
- Beat in the peppermint extract until just combined.
Create Swirls (Optional):
- Use a small brush or toothpick to paint vertical stripes of red gel food coloring on the inside of a piping bag fitted with a star tip. This will create the swirled effect.
Pipe the Meringues:
- Transfer the meringue mixture to the piping bag. Pipe small dollops or rosettes onto the prepared baking sheets, spacing them about 1 inch apart.
Bake:
- Bake in the preheated oven for 1 hour. Turn off the oven and let the meringues cool completely inside the oven with the door closed (about 1–2 hours). This ensures they stay crisp.
Serve:
- Once cooled, store the meringues in an airtight container at room temperature for up to 2 weeks.
Notes
- Flavor Variations: Substitute peppermint extract with vanilla, almond, or lemon extract for different flavors.
- No piping bag? Use a plastic bag with the tip cut off or drop spoonfuls of meringue onto the baking sheet.
- Humidity Warning: Meringues are sensitive to humidity, so ensure your kitchen is dry for the best results.