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Today, I’m excited to share with you a Melt-in-your-Mouth Peppermint Meringue recipe perfect for decorating holiday baked goods, setting on top of a hot chocolate or gifting to friends!

Peppermint Meringues Recipe

If you’ve never made homemade meringues (or macarons) before, they can be somewhat intimidating, but I’m optimistic that our step-by-step recipe and alllll the tips we provide below will ensure that you whip up the most wonderful, light and airy meringues ever!

These Peppermint Meringues are delicate and crispy with a chewy interior. I used a combination of vanilla and peppermint extracts to give these gorgeous cookies a cool and pleasant flavor that perfectly balanced (no toothpaste-tasting cookies around here).

You can use this recipe to make the meringue cookies needed for macarons and fill them with a variety of fillings (jams, fruit butters or curds, buttercream frosting, chocolate ganache, etc).

These Peppermint Meringues are delicious on their own, but can be used as edible decor on other desserts – and they make a beautiful homemade gift!

Peppermint Meringue Cookies FAQs

How to store Peppermint Meringues: these homemade meringue cookies can be stored in an airtight container at room temperature for 7-10 days.

My unusual tip to ensure that the meringues stay super crispy is to place a small bowl or container holding a few Tablespoons of uncooked rice in the container along with the meringues to absorb any moisture.

Can Peppermint Meringues be Frozen? No, I do not recommend freezing the meringues or the meringue batter.

Pro Tips for the Best Meringue Baking Experience

• Ensure that your kitchen is not humid while making meringues – the moisture in the air negatively effects the meringues’ baking.
• Use room temperature eggs – I leave them out the night before but ensure you leave them out for at least an hour before starting the recipe.
• Ensure your bowl has absolutely no oil on it before starting to make this recipe, as the oil inhibits the eggs from whipping up – if you’re worried that it might have some trace amounts of oil, wipe the bowl with some white vinegar before starting
• Use glass, metal or ceramic bowls to make meringues – not plastic.
• Do not use those cartons of egg whites as a hack for this recipe because they contain stabilizers that will prevent the egg whites from whipping up into the glossy, stiff peaks necessary for the meringue
• Ensure the sugar is fully dissolved in the meringue or else the meringues will sweat
• The quicker you get the meringue in the oven after mixing, the better. If you leave it too long the edges can harden or start to pucker. 
• Keep the oven door closed while baking. Sudden changes in heat or humidity can ruin the cookies and cause them to sink.
• I haven’t tried it myself, but I have read that if you add vinegar to your batter when you add the flavoring, the meringues will still set correctly, but have a softer chewier inside. 

Peppermint Meringue Ingredients

• Egg whites
• White sugar
• Salt
• Vanilla extract
• Cream of Tartar <– I buy the big container because we go through a lot between snickerdoodle cookies, making play dough, etc.
• Peppermint Extract
• Red gel food coloring <– this set of food coloring has lasted me forever and I love that it creates highly saturated colors with just a drop

Scroll down to the printable recipe card for full measurements.

Kitchen Tools You May Find Helpful

• Measuring Cups and Spoons
• Mixing Bowl
• Electric Mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
• Cookie Sheet
• Silicone Baking Mat
• Piping Bag with Star Tip

How to Make Peppermint Meringues

Preheat the oven to 200 degrees F. 

Separate egg whites from yolks one at a time into two small bowls. Pour each yolk into your stand mixer bowl before cracking the next one. Discard the yolks. 

Using your whisk attachment, beat the egg whites until they start to foam. Start at a low speed and work your way up to high. 

While still beating, add the cream of tartar and salt. 

Extremely slowly, pour the sugar into the bowl. (I like to add about 1 tsp at a time.) Continue beating at high speed while adding the sugar and then until the meringue forms stiff peaks and no longer feels gritty.

Mix in vanilla and flavoring.

Prepare a decorating bag with a large star tip, and add a small amount of food coloring to the inside of the bag in a few spots. 

Spoon the meringue mixture into the piping bag and twist shut. As you squeeze, the food coloring will slide down the bag creating stripes.

Cut parchment paper to the size of your pan and “glue” each corner down with a dab of leftover meringue from the mixing bowl. 

Pipe dollops of meringue onto the baking sheet and immediately place them in the oven. Bake for 1 hour, then turn off the heat. Leave the meringues in the oven for at least 2 hours without opening the door.

Pin this Step-by-Step Tutorial to Make the BEST Peppermint Meringues:

Grab your free printable recipe card for our peppermint meringues recipe:

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Yield: 40 cookies

Peppermint Meringues

Print

A Melt-in-your-Mouth Peppermint Meringue recipe perfect for decorating holiday baked goods, setting on top of a hot chocolate or gifting to friends!

Ingredients

• 4 egg whites
• 1 cup white sugar
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon Cream of Tartar
• 1/4 teaspoon Peppermint Extract
• Red gel food coloring

Instructions

1. Preheat the oven to 200 degrees Fahrenheit. 
2. Separate egg whites from yolks one at a time into two small bowls. Pour each yolk into your stand mixer bowl before cracking the next one. Discard the yolks. 
3. Using your whisk attachment, beat the egg whites until they start to foam. Start at a low speed and work your way up to high. 
4. While still beating, add the cream of tartar and salt. 
5. Extremely slowly, pour the sugar into the bowl. (I like to add about 1 tsp at a time.) Continue beating at high speed while adding the sugar and then until the meringue forms stiff peaks and no longer feels gritty.
6. Mix in vanilla and flavoring.
7. Prepare a decorating bag with a large star tip, and add a small amount of food coloring to the inside of the bag in a few spots. 
8. Spoon the meringue mixture into the piping bag and twist shut. As you squeeze, the food coloring will slide down the bag creating stripes.
9. Cut parchment paper to the size of your pan and “glue” each corner down with a dab of leftover meringue from the mixing bowl. 
10. Pipe dollops of meringue onto the baking sheet and immediately place them in the oven. Bake for 1 hour, then turn off the heat. Leave the meringues in the oven for at least 2 hours without opening the door.

Notes

These homemade meringue cookies can be stored in an airtight container at room temperature for 7-10 days.

My unusual tip to ensure that the meringues stay super crispy is to place a small bowl or container holding a few Tablespoons of uncooked rice in the container along with the meringues to absorb any moisture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cake Decorating Supplies Kit for Beginners, Set of 137, Baking Pastry Tools, 1 Turntable stand-55 Numbered Icing Tips with Pattern Chart, Angled Spatula, 8 Russian Piping nozzles-Baking Tools
• 
  McCormick Pure Peppermint Extract, 1 fl oz
• 
  Cream of Tartar, 2 Cups by Unpretentious Baker, Highest Quality USP & Food Grade, Better than Restaurant Quality, Non-GMO, Kosher, Gluten Free, Vegan, Slotted Cap Spice Shaker

Nutrition Information:

Yield:

40

Serving Size:

1
Amount Per Serving: Calories: 22Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 0g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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I hope your family and friends love these easy peppermint meringues as much as mine did!

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