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Peppermint Meringue Cookies

Light. Airy. Minty. Delicious.
Author Lynn / Turnips 2 Tangerines


  • 3 large egg whites, room temperature
  • 1/8 teaspoon kosher salt
  • 1/3 cup sugar
  • 1/2 cup powdered sugar
  • 1/8 teaspoon peppermint extract
  • 1/4 cup finely crushed peppermint candies
  • 12 drops red food coloring


  • Preheat oven to 200°. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With mixer running, gradually add sugar in 3 additions beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute. Gently fold in finely crushed peppermint candies.
  • Dot coloring over surface of meringue; do not stir in the coloring, it will form swirls when piped. Spoon meringue into a pastry bag fitted with a 1/2" tip. Twist top; pipe 1" rounds onto prepared sheet, spacing 1" apart.
  • Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour, meringues will crisp as they cool. Store airtight at room temperature between sheets of parchment or waxed paper.


Recipe adapted from: Bon Appetit