Light, crispy, and refreshingly minty, Peppermint Meringue cookies are one of my favourite holiday treats. They melt in your mouth and add a festive touch to any gathering.
Classic Peppermint Meringue Cookies
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Piping bag with a star tip
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
For the Meringue:
- 2 Large Egg whites (room temperature)
- 1/8 Teaspoon Salt
- 1/8 Teaspoon Cream of tartar
- 1/2 Cup Granulated sugar
For Flavor & Garnish:
- 1/4 Teaspoon Peppermint extract
- 2-3 Drops Red food coloring (optional, for swirl effect)
Instructions
Making the Meringue:
- Preheat the oven to 225°F (110°C). Line baking sheets with parchment paper.
- In a large mixing bowl, beat egg whites, salt, and cream of tartar on medium speed until foamy.
- Gradually add sugar, 1 tablespoon at a time, while beating on high speed.
- Continue until stiff, glossy peaks form (about 7-10 minutes).
Adding Flavor & Color:
- Gently fold in peppermint extract until just combined.
- If using food coloring, add a few drops to the sides of the piping bag for a swirl effect.
Piping the Meringues:
- Transfer meringue to the piping bag fitted with a star tip.
- Pipe small swirls or stars onto the prepared baking sheets, spacing them 1 inch apart.
Baking & Cooling:
- Bake for 1 hour 30 minutes or until dry and crisp.
- Turn off the oven, leaving cookies inside with the door slightly open to cool completely.
