There’s something magical about peppermint meringue cookies that instantly brings the holidays to life. The moment the oven is on low, the windows fog up, and the scent of peppermint drifts through the kitchen, it feels like the season officially begins. These are the cookies I make when the house is quiet, the lights are twinkling, and the calendar is full of gatherings, gifting, and cozy nights in.
I still remember the first time I made them. I was looking for something light after days of rich desserts—something festive but not heavy. When I pulled the tray from the oven, those pale, glossy swirls felt like little clouds of Christmas. Crisp on the outside, airy on the inside, with that unmistakable peppermint snap, they disappeared faster than anything else on the table.
This easy peppermint meringue cookies recipe has become a tradition in my kitchen. I make them for cookie exchanges, for holiday tins, and sometimes just to keep on the counter for a sweet bite after dinner. They’re the kind of cookie that looks elegant and impressive, but secretly couldn’t be simpler.
If you’re searching for a quick holiday cookie recipe that’s light, naturally gluten-free, and full of seasonal flavor, these peppermint meringue cookies are exactly what you need.
Why You’ll Love It
Light and airy texture
Crisp shells with a melt-in-your-mouth center
Never heavy or overly sweet
Perfect for holidays
Classic peppermint flavor everyone recognizes
Looks beautiful on cookie platters and dessert tables
Naturally gluten-free
No flour required
A great option for guests with dietary needs
Easy peppermint cookie recipe
Just a handful of pantry ingredients
No complicated techniques required
Great for gifting
Stays fresh for days when stored properly
Doesn’t crumble or smear in holiday boxes
Low-fat, guilt-free treat
Mostly egg whites and sugar
A lighter option after rich holiday meals
Ingredient Notes & Details
Egg whites
Use room-temperature egg whites for maximum volume. Fresh egg whites whip better and create more stable meringue.
Granulated sugar
Fine sugar dissolves more easily, creating smooth, glossy peaks. Avoid powdered sugar—it won’t work here.
Peppermint extract
A little goes a long way. Choose pure extract for the cleanest flavor.
Cream of tartar
Stabilizes the egg whites and helps them hold stiff peaks. If unavailable, a few drops of lemon juice can substitute.
Salt
Just a pinch balances the sweetness and enhances flavor.
Red food coloring (optional)
Creates classic holiday swirls. Gel coloring works best to avoid thinning the meringue.
Step-by-Step Instructions
Prepare the oven and pans
Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper to prevent sticking.
Whip the egg whites
In a clean, dry bowl, beat egg whites on medium speed until foamy. Clean equipment is essential for proper volume.
Add cream of tartar and salt
Once foamy, add cream of tartar and salt. Continue beating until soft peaks form.
Gradually add sugar
Increase speed to medium-high and add sugar slowly, one tablespoon at a time. This helps it dissolve fully.
Beat to stiff, glossy peaks
Continue beating until the meringue is thick, shiny, and holds stiff peaks when the whisk is lifted.
Flavor with peppermint
Gently mix in peppermint extract. Avoid overmixing to keep the structure airy.
Add color (optional)
Brush streaks of red gel food coloring inside a piping bag for a festive swirl.
Pipe the cookies
Pipe small kisses or swirls onto prepared baking sheets, spacing slightly apart.
Bake low and slow
Bake for 60–75 minutes until cookies are dry and lift easily from parchment.
Cool completely
Turn off the oven and let cookies cool inside with the door slightly open for best texture.
FAQ for Common Questions
Why did my meringue cookies crack?
Cracking usually means the oven temperature was too high or cooling was too fast.
Can I make peppermint meringue cookies on humid days?
Humidity affects meringue. Dry days work best, or use an air-conditioned kitchen.
How do I know when meringue cookies are done?
They should feel dry to the touch and lift cleanly from parchment.
Can I use liquid food coloring?
Gel coloring is preferred. Liquid coloring can deflate the meringue.
Are peppermint meringue cookies keto or low carb?
Traditional meringue cookies are not keto due to sugar content.
Can I double this recipe?
Yes, but whip egg whites in batches for best volume and consistency.
Storage Tips
Refrigeration
Not recommended. Moisture softens meringues and ruins the texture.
Freezing
Meringue cookies freeze well for up to 2 months in airtight containers.
Reheating
No reheating needed. If slightly soft, dry briefly in a low oven.
Variations
Chocolate-Dipped Peppermint Meringues
Dip the bottoms in melted dark chocolate for a richer treat.
Peppermint Mocha Meringues
Add a pinch of espresso powder for subtle coffee flavor.
Mini Peppermint Meringue Bites
Pipe smaller cookies for party platters and gift boxes.
Pink Peppermint Swirls
Use pink food coloring for Valentine’s Day or winter parties.
Peppermint Crunch Meringues
Sprinkle crushed candy canes on top before baking.
Vanilla Peppermint Meringues
Combine vanilla and peppermint extracts for layered flavor.
What to Serve with Peppermint Meringue Cookies
Fresh + Light Sides
Berries, citrus slices, or fruit salads
Comfort Food Pairings
Hot cocoa, peppermint tea, or coffee
Holiday Table Classics
Gingerbread, sugar cookies, and shortbread
Protein Options
Greek yogurt or ricotta for brunch spreads
Starches + Breads
Serve alongside scones or holiday pastries
Peppermint Meringue Cookies Recipe
Ingredients
- 4 large egg whites room temperature
- 1 cup 200 g granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon peppermint extract
- Red food coloring gel preferred, optional
- ¼ cup 30 g crushed peppermint candies or candy canes
Instructions
- Preheat oven to 95°C (200°F). Line two baking sheets with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, beating on high speed until the mixture is thick, glossy, and holds stiff peaks.
- Gently mix in the peppermint extract.
- If desired, add small streaks of red food coloring and lightly swirl—do not fully blend.
- Transfer the meringue to a piping bag fitted with a star tip. Pipe small kisses onto the prepared baking sheets.
- Sprinkle crushed peppermint candies over the tops.
- Bake for 1 hour, then turn off the oven and let cookies cool inside with the door slightly open for 30 minutes.
- Remove and allow to cool completely before serving.
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