Classic Peppermint Meringue Cookies

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 with red and white swirls, beautifully arranged on a white plate.

Classic Peppermint Meringue Cookies

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 35
Ingredients Equipment Method

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)

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Piping bag with a star tip
  • Baking sheets
  • Parchment paper
  • Cooling rack

Method
 

Making the Meringue:
  1. Preheat the oven to 225°F (110°C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, beat egg whites, salt, and cream of tartar on medium speed until foamy.
  3. Gradually add sugar, 1 tablespoon at a time, while beating on high speed.
  4. Continue until stiff, glossy peaks form (about 7-10 minutes).
Adding Flavor & Color:
  1. Gently fold in peppermint extract until just combined.
  2. If using food coloring, add a few drops to the sides of the piping bag for a swirl effect.
Piping the Meringues:
  1. Transfer meringue to the piping bag fitted with a star tip.
  2. Pipe small swirls or stars onto the prepared baking sheets, spacing them 1 inch apart.
Baking & Cooling:
  1. Bake for 1 hour 30 minutes or until dry and crisp.
  2. Turn off the oven, leaving cookies inside with the door slightly open to cool completely.

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