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Clear-glass dish with peppermint meringues set on a Christmas dessert table.

PEPPERMINT MERINGUES


  • Author: Denay DeGuzman
  • Total Time: 2 Hours 10 Minutes
  • Yield: 48 Cookies 1x

Description

These festive peppermint meringues bring smiles, joy and holiday cheer! They’re perfect for cookie exchanges, Christmas parties, and church socials. Assemble in 10 minutes. Then bake and cool.


Ingredients

Units Scale
  • 2 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup caster sugar (super-fine sugar) or granulated sugar
  • 1/2 teaspoon pure peppermint extract
  • Red gel food coloring (not liquid type)
  • Holiday candy sprinkles.

Instructions

RECIPE PREP: Preheat oven to 275°F. Line 2 baking trays with reusable silicone baking mats or parchment paper. Fit a disposable piping bag with a Wilton 1M metal tip.

  1. Separate egg whites from yolks. Don’t let one drop of yolk mix with the whites. This is important! Add egg whites to the bowl of a stand mixer with whisk attachment. Beat on medium-low speed (about 30 seconds) until the egg whites become light and frothy. Add cream of tartar and continue mixing.
  2. Slowly (over a span of 2 minutes) add sugar, one tablespoon at a time, until all of the sugar has been added. Once sugar is fully incorporated, beat the mixture on medium speed about 3 minutes until stiff peaks form. The meringue should be thick and glossy. Add peppermint extract. Mix until just combined.
  3. With a thin food paint brush (or dessert spoon), paint 4 vertical stripes of red gel food coloring inside the prepared piping bag. For thin red accents around the edges, paint the 4 lines 1/4-inch thick. For a red/white candy-cane look, paint lines 1-inch thick.
  4. Carefully fill piping bag with meringue. Try not to smudge the painted lines. Pipe 1-inch meringues onto prepared baking trays, leaving 1 inch between cookies.
  5. Bake cookies 60 to 65 minutes, or meringues are until dry and crisp. Turn off the oven. Open the oven door. Let the meringues remain inside the oven for 1 hour, or until cooled to room temperature.

 

Notes

BEST TIP FOR MAKING MERINGUE COOKIES: Before starting the recipe, wipe down the mixing bowl and whip with lemon juice and a paper towel to make sure they’re super clean. It’s very important that everything be immaculate and free of grease. Even the tiniest drop of grease or egg yolk will prevent the egg whites from developing volume.

CAN MERINGUE COOKIES BE MADE IN A HUMID CLIMATE? It’s not recommended. These delicate cookies need a dry environment. Humidity is their biggest enemy. I know this well, because I spend half the year on the coast of Mexico where it’s hot and humid. When I make meringues, I’m in my California kitchen.

HOW TO STORE PEPPERMINT MERINGUES: Place cooled cookies in an airtight container with snap-on lid. Store peppermint meringues at room temperature up to 5 days.

  • Prep Time: 10 Minutes
  • Cool Time: 1 Hour
  • Cook Time: 1 Hour
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: Peppermint Meringues, Peppermint Meringue Cookies, Peppermint Meringue Recipe, Trader Joe's Peppermint Meringues