Holiday Peppermint Meringues

Recipe Comments

This post may contain affiliate links. Please read my

disclosure policy.

Meringue cookies are light, crispy, and chewy. Making meringues is a simple as beating egg whites. If you’ve never made these adorable little bites of sweetness before, you should definitely give them a try. They are one of my families favorite holiday cookies.

Peppermint Meringues
The Cutest Sweet Peppermint Meringues

What you’ll love about meringue cookies:

  • So Easy: Meringues are easy to prepare, delicious, festive, and definitely not a cookie! If you can whip egg whites, you can make meringues. They even look as good as they taste.
  • Flexible: Meringues can be made with a variety of different flavors and colors.
  • Light and crispy: During the holidays it’s easy to get buried in a ton of baked goods. Meringues are a light, fat-free, gluten-free, and dairy-free option is a sea of heavy food.
Easy Peppermint Meringues
Easy and Beautiful – Perfect for the Holidays

Recipe Variations

While I love peppermint – especially in the winter – these can be made with almost any flavor. You can switch out the peppermint extract for lemon, orange, vanilla, or almond.

You can also add finely chopped nuts or mini chocolate chips to these easy to make meringues.

Peppermint Merinques
Make these in almost any flavor you can think of.

Doing the cookie exchange thing this year?

We love them! Cookie exchanges are a great way to quickly get an assortment of cookies for a holiday platter…plus, everyone brings their ‘A Game.’ What did you bring? Did any of your friends come up with something especially interesting? Let us know! We love to hear from you.

Meringues Single

Peppermint Meringues

by: Laura Reigel
These are festive alternative to cookies. 
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Cookies, Dessert, Holiday
Cuisine baked goods, Candy, Cookies, Gluten Free, Grain Free, Holiday
Servings 50
Calories 10 kcal


  • 3 egg whites, room temperature
  • tsp sea salt
  • cup sugar
  • ½ cup powdered sugar
  • tsp peppermint extract


  • Preheat oven to 200 ℉. 
  • Line a baking sheet with parchment paper.
  • Using an electric mixer beat egg whites and salt until light and foamy.
  • Keep the mixer running. Gradually add the sugar in three additions. Beat for 2 minutes between each addition. 
  • Continue to beat until firm peaks form. 
  • Add the powdered sugar and peppermint extract. Beat to blend, about 1 minute.
  • Spoon meringue into a pastry bag fitted with a 1/2″ tip. Pipe into 1″ rounds onto prepared baking sheet. Space them 1″ apart. 
  • Bake until dry. This will take approximately 2 1/2 hours. Let cool completely, about 1 hour.  They will crisp as they cool. 

Laura’s Tips + Notes

To add color: Dot drops of food coloring on the surface of the meringue. Do not stir it in. It will become swirled when piped. For stripes, paint paste food coloring along the inside edges of your pastry bag before adding the meringue. (Use a disposable bag as this will permanently stain the bag.)
MAKE AHEAD: These can be made 2 days ahead. Store in an air tight container between sheets of parchment paper.
Adapted from Bon Appetit magazine, Dec 2011.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Review this recipe!

This site uses Akismet to reduce spam. Learn how your comment data is processed.