Peppermint Christmas Meringue Cookies
Light, crisp, and cool with peppermint, these meringue cookies are the kind of treat that makes the house smell like winter holidays. They take just a few pantry ingredients and a bit of patience while they bake, but the result is a snow-white cookie that shatters softly on the first bite.
This is the recipe I turn to when I want something festive on a cookie platter without a whole day of mixing and chilling. The candy cane stripes come from a simple swirl of red food coloring, no fancy piping skills needed.
Why These Meringues Work
Meringues can feel fussy, but a few tricks keep them dependable. The cream of tartar gives the egg whites structure so they whip up tall and glossy, and a slow, low oven dries them out without browning.
The peppermint is fresh and clean, not cloying. They store beautifully too, so you can bake them days ahead and they stay crisp. That makes them a stealthy holiday helper when the rest of the cookie list feels endless.
Ingredients
- 4 large egg whites, room temperature: cold eggs won’t whip as high; set them out about 30 minutes ahead.
- 1 cup (200 g) granulated sugar: superfine is ideal, but regular granulated works if you beat long enough to dissolve the grit.
- 1/4 teaspoon cream of tartar: this is your stabilizer, it keeps the foam from collapsing.
- 1/2 teaspoon peppermint extract: pure extract gives a clean, cool mint flavor.
- Red gel food coloring: gel is thicker than liquid and won’t thin out the meringue.
Variations / Substitutions
- Almond or vanilla extract: swap the peppermint for 1/2 teaspoon almond or 1 teaspoon vanilla for a different holiday mood.
- Green and red swirl: use a toothpick to streak both colors through the meringue for a Christmas tree look.
- Chocolate-dipped: once cooled, dip the bottoms in melted dark chocolate and let them set on parchment.
- No dye: skip the food coloring entirely and watch them bake into pure ivory clouds.
If you like these, try my Classic Vanilla Bean Meringues for a simpler version.
How to Make Peppermint Christmas Meringue Cookies
Step 1: Whip the Egg Whites and Sugar
Preheat the oven to 200°F (95°C) and line two baking sheets with parchment paper. In a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer), beat the 4 egg whites and 1/4 teaspoon cream of tartar on medium speed until foamy, about 1 minute. Then increase the speed to high and whip until soft peaks form, which takes another 2 to 3 minutes. The mixture will look like glossy billowy clouds and the peaks will droop at the tips.
With the mixer still running on high, add the 1 cup sugar a spoonful at a time. It should take 3 to 4 minutes to add all the sugar and beat until the meringue is stiff, glossy, and no longer feels gritty when you rub a little between your fingers. The peaks should stand straight up with just a slight curl at the tip. Don’t rush the sugar; too fast and you risk undissolved crystals that will weep later.
Step 2: Fold in the Peppermint and Color
Drizzle the 1/2 teaspoon peppermint extract over the meringue, then dot the surface with a few drops of red gel coloring. Use a flexible spatula to gently fold the meringue just 2 or 3 times, cutting through the middle and lifting up, to create wide red streaks.
Work quickly but gently; the more you fold, the more the red blends into a uniform pink. A few distinct ribbons give the cookies that classic candy cane look. Stop as soon as you see the color marbled through.
Step 3: Pipe the Meringues
Fit a piping bag with a large open star tip and fill it with the meringue. Pipe 1.5‑inch rounds about 1 inch apart onto the lined baking sheets. You can also drop them in spoonfuls for a more rustic shape. They won’t spread much, so you can pack them fairly close.
If the meringue feels too stiff to pipe, lightly warm the bag with your hands for 30 seconds. A quick squeeze and an upward flick at the end gives each cookie a pretty little peak. Clean the tip with a damp paper towel between sheets so the swirls stay neat.
Step 4: Bake and Cool the Cookies
Place both sheets in the oven and bake for 90 minutes. The meringues should feel dry and firm to the touch, and they will lift off the parchment cleanly when you check one. Turn off the oven, crack the door open (a wooden spoon propped in the door works well), and let the cookies cool inside for at least 1 hour.
This long, slow cooling prevents cracks and locks in the crisp texture. Once they’re completely cool, peel each cookie off the parchment and arrange them on a serving platter, the red swirls looking just like crushed candy canes.
A Few Tips for Picture-Perfect Meringues
- Make sure your bowl, whisk, and spatula are squeaky clean and free of grease. Even a tiny bit of fat can flatten the foam.
- If it’s a humid day, skip the meringues or wait for a drier one. They pull moisture from the air and can turn sticky instead of crisp.
- Gel food coloring is your friend. Liquid coloring adds extra moisture and can make the meringue weep.
- For the cleanest swirl, add the coloring right before piping and fold only once or twice.
- No piping bag? Snip a corner off a zip-top bag or simply spoon dollops onto the sheets.
Bake times by cookie size:
| Size | Oven Temp | Bake Time | Cooling Method |
|---|---|---|---|
| 1.5‑inch rounds | 200°F (95°C) | 90 minutes | Turn off oven, crack door, cool 1 hour |
| 2‑inch rounds | 200°F (95°C) | 105 minutes | Turn off oven, crack door, cool 1 hour |
Keeping Meringues Fresh
Store meringues in an airtight container at room temperature away from moisture. They stay crisp for up to 2 weeks. If they soften on a damp day, you can re‑crisp them in a 200°F oven for 10 minutes. Do not refrigerate, the humidity in the fridge will turn them gummy.
Frequently Asked Questions
Can I use liquid food coloring?
Gel gives the best results with no added moisture, but if you only have liquid, use just a drop or two and fold it in quickly. Too much can thin the meringue and cause weeping.
Why did my meringues crack?
Usually the oven was a little too hot or they cooled too quickly. Keep the temperature at 200°F and let them cool slowly inside the cracked oven to avoid sudden temperature changes.
Can I make these without a stand mixer?
Absolutely. A hand mixer and a large bowl work well; it just takes a couple of extra minutes to reach stiff peaks. The key is patience while adding the sugar.
How far ahead can I bake them?
You can bake these up to 2 weeks ahead and store them airtight. That makes them one of the easiest make‑ahead holiday cookies.
My meringue looks sticky and weepy. What went wrong?
It’s picking up moisture from the air. Bake them an extra 15 minutes, then seal them in a container the moment they cool. Next time, pick a dry day.
Peppermint Christmas Meringue Cookies Recipe
Ingredients
Method
- Preheat the oven to 200°F (95°C) and line two baking sheets with parchment. Beat the egg whites and cream of tartar until foamy, then whip to soft peaks. Gradually add the sugar, beating until stiff, glossy, and grit‑free.
- Drizzle in the peppermint extract, then dot the surface with a few drops of red gel coloring. Fold gently 2 or 3 times to create red streaks.
- Pipe 1.5‑inch rounds onto the prepared sheets, spacing them about 1 inch apart.
- Bake for 90 minutes. Turn the oven off, crack the door, and let the cookies cool in the oven for 1 hour. Peel off the parchment and serve.
