Peppermint Meringue Cookies Recipe

If you’re looking for a delightful, festive treat that melts in your mouth and fills your kitchen with the refreshing scent of peppermint, you’re going to adore this Peppermint Meringue Cookies Recipe. These light, airy cookies are as beautiful as they are delicious, and once you try them, you’ll be hooked—trust me, my family absolutely goes crazy for these every holiday season!

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Ingredients You’ll Need

I love that this Peppermint Meringue Cookies Recipe uses basic ingredients you probably already have or can easily find. The key is to use fresh egg whites and pure peppermint extract (or concentrate) for that clean, festive flavor.

• Egg Whites: Fresh is best here—make sure there’s no yolk at all, as fat will prevent stiff peaks.
• Sugar: Fine granulated sugar dissolves evenly, helping the meringue become glossy and stable.
• Peppermint Concentrate or Extract: Concentrate gives a more intense flavor, but pure extract also works beautifully.
• Red Gel-Paste Food Coloring: This adds those fun, festive stripes without thinning out the batter like liquid colorings might.

Variations

I love how versatile this Peppermint Meringue Cookies Recipe can be—feel free to mix it up to suit your style or dietary needs. I’ve played around with different flavors and colors, and it’s always fun to see how simple swaps change the vibe.

• Chocolate Peppermint: Swirl in some cocoa powder or mini chocolate chips for a chocolate twist that my friends can’t get enough of.
• Vegan Version: Try using an aquafaba meringue as a vegan alternative—I found that it whips up just as fluffy with a little extra care.
• Seasonal Colors: Swap the red gel coloring for green or silver to match other holidays or parties.
• Mild Mint: Reduce peppermint extract for a more subtle flavor everyone will enjoy.

How to Make Peppermint Meringue Cookies Recipe

Step 1: Prep Like a Pro

First things first, preheat your oven to a low 175°F (about 80°C) and line two baking sheets with parchment paper. I like using these temperatures for hours so the meringues dry out perfectly without browning. Grab a pastry bag and fit it with a small open-star tip—the Wilton M1 is my go-to for piping cute little stars.

Step 2: Dissolve Sugar with Warm Egg Whites

Combine your egg whites and sugar in a heatproof bowl and set it over a pan of simmering water. Stir gently until the sugar has dissolved and the mixture feels warm to the touch—about 2 to 3 minutes. This step is key to creating a glossy meringue that holds stiff peaks. I use a candy thermometer sometimes to hit around 140°F, but your fingertips work just fine.

Step 3: Whip Until Perfect Peaks Form

Take the bowl off the heat, then whisk on medium-high speed until you see stiff peaks that stand tall and won’t budge. This can take anywhere from 5 to 7 minutes using an electric mixer. If you lift the whisk and the tip of the peak droops a bit, keep going. This is my favorite moment—the meringue looks almost like soft clouds!

Step 4: Add Peppermint and Get Creative

Gently fold in the peppermint concentrate. To get the iconic red swirls, use a clean small paintbrush to paint 2 or 3 stripes of red gel food coloring inside your pastry bag before filling it with meringue. As you pipe, those pretty stripes will create a candy cane effect. Repaint stripes each time you refill the bag to keep the effect vibrant—I discovered this little trick to make my cookies look professionally made!

Step 5: Pipe and Bake Low and Slow

Pipe ¾-inch-high star shapes onto your prepared baking sheets. Don’t worry if you’re not perfect—these look charming no matter what! Bake for about 1 hour and 40 minutes until crisp but not browned. I love the smell as they bake—it’s like peppermint clouds filling the house. Once done, turn off the oven and leave the cookies inside for another 30 minutes to finish drying out without any risk of browning.

Step 6: Cool and Store Properly

Let your peppermint meringues cool completely on the baking sheets placed on wire racks before moving them. Store in an airtight container to keep them crisp. I can’t stress enough how important airtight storage is—you want to keep that crunch without any moisture sneaking in.

How to Serve Peppermint Meringue Cookies Recipe

Garnishes

I love sprinkling a little crushed peppermint candy on top before baking for extra crunch and a festive touch—but it’s optional if you want to keep it classic. Sometimes, a light dusting of powdered sugar also makes these cookies look extra special on a platter.

Side Dishes

These meringues pair beautifully with a mug of hot cocoa or peppermint tea—perfect for cozy winter afternoons. I also like serving them alongside other holiday cookies for a pretty variety of textures and flavors when guests come over.

Creative Ways to Present

For holiday gatherings, I’ve arranged peppermint meringues in glass jars layered with red and white ribbon, and they always make a stunning gift. Another fun idea is to use them as cupcake toppers or to crush them as a festive garnish on desserts like ice cream or chocolate mousse.

Make Ahead and Storage

Storing Leftovers

Once cool, store your peppermint meringues in an airtight container at room temperature. I keep mine away from humidity and heat to prevent them from getting sticky or soft. Properly stored, they stay crisp and tasty for up to two weeks, which is perfect for an extended festive season.

Freezing

Freezing meringues sounded risky to me at first, but it works great! I wrap them individually in parchment and place them in a freezer-safe container. When thawed at room temperature, they retain their crunch almost perfectly, which is a huge win if you want to make holiday prep easier.

Reheating

Reheating isn’t really necessary since meringues are best crisp and cool, but if you want to freshen them up a bit, pop them in a low oven (around 200°F) for 5 to 10 minutes. This lightly dries out any moisture and revives their texture without browning.

FAQs

Final Thoughts

I absolutely love how this Peppermint Meringue Cookies Recipe turns out every single time, and I’m so excited to share it with you. When I first tried making meringues, I struggled to get the texture just right, but mastering this technique has been so rewarding—these cookies are like little bites of winter joy. If you want something impressive yet surprisingly easy to make, this recipe fits the bill perfectly. Give it a try and watch your kitchen fill with that heavenly peppermint aroma. I promise, your family and friends will be asking you to make them again and again!

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