Peppermint Meringue Cookies Recipe

If you’re looking for a sweet treat that’s light, airy, and bursting with festive flavor, I can’t recommend this Peppermint Meringue Cookies Recipe enough. These little delights are crisp on the outside, tender on the inside, and have that refreshing peppermint kick that instantly feels like a holiday hug. Whether you’re preparing for a cookie swap, a Christmas party, or just craving something special to nibble on with your afternoon tea, this recipe is fan-freaking-tastic—and I’m so excited to share it with you!

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Ingredients You’ll Need

Using just a few simple ingredients, this Peppermint Meringue Cookies Recipe shines because each element plays a crucial role to get that perfect crisp yet tender bite. Plus, you’ll find shopping for these staples is a breeze at any grocery store or specialty baking shop.

• Egg Whites: Use fresh, large eggs and ensure no yolk sneaks in—any fat will keep your meringue from whipping up properly.
• Sugar: Granulated sugar dissolves beautifully during the warming step, giving your meringue that glossy stiffness.
• Peppermint Concentrate: One drop packs a punch—go easy and adjust to your taste; pure peppermint extract works too but stronger.
• Red Gel-Paste Food Coloring: These gels add intense color without thinning your batter, perfect for those signature peppermint stripes.

Variations

I love how versatile this Peppermint Meringue Cookies Recipe can be—you can tweak it just enough to make it your own, whether you want more peppermint punch or a twist on the look and texture. Experimenting is half the fun, so don’t be shy!

• Chocolate Drizzle: Once cooled, I sometimes drizzle melted dark chocolate over the cookies for a decadent touch—my family goes crazy for it!
• Extract Swaps: If peppermint isn’t your jam, try vanilla or almond extract for a different flavor profile that still works beautifully with the sweet meringue.
• Colors and Stripes: Feel free to play with the color stripes inside the piping bag—green or pink gel colors look amazing during different seasons.
• Small Batch: You can halve the recipe for a small batch if you’re testing or just want a few cookies without leftovers.

How to Make Peppermint Meringue Cookies Recipe

Step 1: Prepare Your Workspace and Equipment

First things first—preheat your oven to a low 175°F (80°C) and line two baking sheets with parchment paper. I love to fit a pastry bag with a small open-star tip, like Wilton M1, because it creates those pretty little ridges that catch the peppermint stripes so well. Set all this up before you start the egg whites to make the process smooth and relaxed.

Step 2: Warm Sugar and Egg Whites

In a heatproof bowl that fits over a simmering water pan, combine your egg whites and sugar. Stir gently but continuously for about 2 to 3 minutes, until the sugar dissolves completely and the mixture feels warm to the touch. This warming step is a game-changer—I discovered this trick early on and it guarantees a glossy, stable meringue every single time.

Step 3: Whip to Stiff Peaks

Transfer the warm egg white mixture to your electric mixer fitted with the whisk attachment. Whisk on medium-high speed until the mixture holds stiff peaks—you’ll know it’s ready when the meringue stands straight up without drooping. This can take several minutes, so be patient. Don’t rush; the texture makes all the difference in the final cookie.

Step 4: Add Peppermint Flavor

Once whipped, gently mix in your peppermint concentrate. I start with just one drop because it can be intense, then adjust next time if needed. The peppermint aroma at this stage is so uplifting—kind of like the cookie telling you it’s ready to become a holiday classic.

Step 5: Create Your Festive Stripes

Here’s the fun part: using a clean small paintbrush, paint two or three bold red stripes inside your pastry bag. This little trick lets the red gel paste show up beautifully on these white meringues without muddying the batter. Then fill the bag with 1 to 2 cups of your meringue mixture.

Step 6: Pipe and Bake

Pipe out small star shapes about ¾-inch high onto your prepared baking sheets. Don’t worry if your first few aren’t perfect; practice makes perfect, and these cookies are forgiving. Refill the bag as needed, repainting red stripes each time to keep your cookies that signature peppermint look.

Bake in the preheated oven for about 1 hour 40 minutes. You want the cookies crisp but not browned—so low and slow is key here. Once the timer goes off, turn the oven off but leave the cookies inside for another 30 minutes. This gentle drying-out step is what locks in their perfect crispness without cracking or burning.

Step 7: Cool and Store

Let your meringues cool completely on wire racks before moving them to a sealed container. I usually start nibbling as soon as they’re cool enough to handle—hard to resist! These cookies keep beautifully in an airtight container for days, so they’re great for making ahead.

How to Serve Peppermint Meringue Cookies Recipe

Garnishes

I like to keep it simple with this Peppermint Meringue Cookies Recipe—often just scattering crushed candy canes on the side when serving adds that festive pop of color and extra minty crunch. A light dusting of powdered sugar over the plate also makes them look impeccably festive and elegant.

Side Dishes

These cookies pair wonderfully with a hot beverage—think peppermint hot chocolate, a robust cup of coffee, or even a creamy chai latte. For a full-out holiday spread, I serve them alongside sugar cookies and gingerbread for an irresistible cookie platter.

Creative Ways to Present

For holiday parties, I’ve piped these into festive shapes like little stars or hearts and arranged them on decorative platters with seasonal sprigs of pine and cranberries. Wrapping small batches in clear cellophane tied with red ribbon turns them into lovely homemade gifts that everyone raves about.

Make Ahead and Storage

Storing Leftovers

Store your leftover peppermint meringue cookies in an airtight container at room temperature. They stay crisp and delicious for up to two weeks—though if your family is anything like mine, they’ll probably disappear way before then!

Freezing

I’ve frozen leftover meringues by placing them in a single layer inside a sealed freezer bag. When you’re ready to enjoy, just thaw at room temperature—they keep their texture wonderfully, making freezing a great option for holiday prep.

Reheating

Since these cookies are delicate, I don’t recommend reheating if you want to keep that light, crisp texture. Instead, I find serving them at room temperature is best; any warmth from added hot drinks makes them feel even more delightful!

FAQs

Final Thoughts

I absolutely love how this Peppermint Meringue Cookies Recipe turns out every time—it’s like a little bite of holiday magic in cookie form. When I first tried making these, I was nervous about whipping egg whites properly, but after a few tries and learning some tricks, it became one of my favorite holiday rituals. You’ll enjoy how easy it is to make them look as festive as they taste. Trust me, once you try these, they’ll become a staple in your cookie rotation—and your family and friends will be asking for the recipe just like mine do!

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