Table of Contents

Spread the love

I love how a single batch of peppermint meringues can turn a quiet afternoon into something festive — they’re light, crisp, and impossibly simple once you know the tricks. I’ve tested this recipe several times to get a perfectly glossy, non-grainy meringue and even adapted it for holiday colors and crushed candy cane toppings. For a chocolatey holiday pairing, I often serve these alongside some chocolate peppermint bark cookies for contrast.

Why Make This Recipe

Ridiculously light and crisp — the texture feels almost airy on the tongue.
Fast to prepare: active time is short; most time is low-and-slow drying in the oven.
Great for gifting and holiday trays — they store well and look festive with red swirls and candy cane bits.
Naturally gluten-free and easy to make dairy-free or vegan with aquafaba (I’ve tested both).
Personal insight: I love this recipe because the technique is satisfying — watching glossy stiff peaks form is one of baking’s small victories. For a more seasonal twist, try pairing them with a batch of chocolate-peppermint bark cookies.

Recipe Overview

Prep time: 15 minutes (plus time to bring egg whites to room temperature)
Cook time: 1 hour 30 minutes to 2 hours (low oven drying)
Total time: about 2 hours (including cooling)
Servings: about 30 small cookies (1-inch meringues)
Difficulty: Easy–Medium (requires attention to technique)
Method: Whip egg whites to stiff peaks with sugar, pipe or spoon onto lined pans, then dry in a very low oven (95–110°C / 200–225°F) until crisp.

My Experience Making This Recipe

I tested this recipe over several batches to remove any grainy sugar and to nail the peppermint flavor without the meringues becoming soggy. Early trials had minor spreading; switching to a cooler initial oven and a firmer peak solved it. I also discovered that crushing candy canes finely prevents moisture weeping over time.

How to Make Light & Crispy Peppermint Meringue Cookies

Start by whipping room-temperature egg whites with a pinch of cream of tartar until foamy, then gradually add superfine sugar one tablespoon at a time while whipping. Continue until the mixture forms glossy, stiff peaks and feels smooth between your fingers (no grittiness). Fold in peppermint extract and a few drops of red gel food coloring if you want swirls, then pipe or spoon small kisses onto parchment. Add crushed candy cane pieces on top and dry the meringues in a low oven (about 200°F / 95°C) for 90–120 minutes until they’re fully dry and lift off the paper cleanly. Cool completely in the turned-off oven with the door slightly ajar to prevent cracking.

Expert Tips for Success

Use superfine (caster) sugar or blitz regular granulated sugar in a blender for 30 seconds to prevent grainy texture. For more technique tips, see this tested guide to buttercream and cookies.
Make sure bowls and whisks are spotless and totally free of grease — even a trace of yolk or oil prevents stiff peaks.
Add sugar very slowly (tablespoon by tablespoon) while whipping on medium-high; this dissolves the sugar and yields glossy, stable peaks.
Use an oven thermometer and keep the temperature low (95–110°C / 200–225°F); higher heat browns or cracks meringues. I often rotate trays halfway through drying for even results.
For marbled red swirls, drop a few tiny dots of gel coloring down the sides of your piping bag before filling; don’t overmix or you’ll lose the swirl effect. Also useful: a fine grater for candy canes to avoid large shards that bite into the cookie.

How to Serve Light & Crispy Peppermint Meringue Cookies

Arrange on a platter with chocolate-dipped ends for contrast — the crisp peppermint pairs beautifully with dark chocolate. I sometimes present them next to witchy-themed cookies for Halloween swaps (peppermint works in non-holiday colors too).
Serve with espresso or a small cup of hot chocolate — the acidity of coffee cuts the sweetness.
Use as a crunchy garnish on whipped cream-topped hot cocoa or mousse for texture and festive color.
Pack in clear cellophane bags with ribbon for homemade gifts; include a small card with storage instructions.

Storage and Reheating Guide

Store completely cooled meringues in an airtight container at room temperature for up to 2 weeks. Layer parchment between cookies to prevent sticking and keep them away from humid places (don’t refrigerate — the fridge adds moisture). To freeze, place in a single layer in a rigid container with parchment and freeze up to 3 months; thaw sealed at room temperature before opening. If they feel slightly soft, crisp them briefly in a 200°F (95°C) oven for 8–10 minutes, then cool completely.

Recipe Variations

Chocolate peppermint: Fold 1–2 tablespoons of sifted Dutch-process cocoa into the whites before piping for a chocolate base, then add peppermint on top.
Vegan aquafaba meringues: Replace egg whites with 6 tablespoons aquafaba (chickpea brine) and 3/4 cup superfine sugar; whip the same way, but whip a bit longer to reach stiff peaks. I’ve had great results using this swap when I tested vegan batches.
Mini peppermint snowballs: Pipe slightly larger rounds and sandwich two together with stabilized whipped cream or chocolate ganache.
Sugar-free option: Use a tested granular erythritol blend designed for baking; results can be grainier and may alter drying time, so test a small batch first.

Nutritional Highlights

These meringues are low in fat and primarily a source of sugar and egg white protein.
Allergen: contains egg (unless using aquafaba, which makes it egg-free but watch cross-contamination).
Portion guidance: one small meringue is typically about 15–20 calories depending on sugar and size; enjoy in moderation as a treat.

Troubleshooting Common Issues

Weepy or sticky centers: Sugar wasn’t fully dissolved. Re-whip and test a little of the meringue between fingers; if grainy, add a teaspoon of warm water while beating or continue beating until smooth. Dry longer at a slightly lower temperature.
Meringues browned or cracked: Oven too hot. Lower to 200°F (95°C) and lengthen drying time. Use an oven thermometer to confirm.
Meringues won’t reach stiff peaks: Likely due to grease or yolk contamination, cold egg whites, or inadequate whipping speed. Start over with a clean bowl and room-temperature whites.

Frequently Asked Questions

Q: Can I use powdered sugar instead of granulated or superfine sugar?
A: Powdered sugar contains cornstarch and will change texture and stability; it can work but may produce a slightly softer surface. Superfine granulated sugar or caster sugar dissolves best for glossy, crisp meringues.

Q: How do I make marbled red-and-white swirls without bleeding color?
A: Use gel food coloring (not liquid) and add tiny dots down the inside of the piping bag before adding meringue. Pipe gently; avoid overmixing so the color streaks remain. If you want bright red, a little concentrated gel goes a long way.

Q: Can I use frozen egg whites?
A: Yes — thaw in the fridge and bring to room temperature before whipping. Frozen whites can work well, but always ensure no yolk contamination and beat a bit longer to achieve stiffness.

Q: How do I know the meringues are fully done?
A: They should lift off the parchment cleanly, sound hollow if you tap the bottom, and be dry all the way through. Break open a test cookie; there should be no tacky or moist center.

Conclusion

For more step-by-step inspiration and a closely related tested recipe, check out Peppermint Meringues (Light, Crispy & So Easy to Make!).