Name: Light & Crispy Peppermint Meringue Cookies
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Holiday
Ingredients: 4 large room-temperature egg whites; Pinch of salt; 1/4 tsp cream of tartar; 1 cup (200 g) superfine sugar; 1/2 tsp peppermint extract; Red gel food coloring (optional)

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Light, airy peppermint meringues are one of those simple holiday treats that look fancy but are genuinely easy to make. I’ve tested this recipe multiple times to get the crisp exterior and melt-in-your-mouth center just right, and it’s now my go-to festive cookie. If you like delicate sweets that store well, these are a winner — much like those crispy zucchini blossom pancakes I tried last summer.

Why Make This Recipe

Light, airy texture with a crisp shell and tender interior — peppermint adds a refreshing holiday twist.
Low in fat and simple ingredients (egg whites and sugar), so they’re an easy treat to share.
They keep well in an airtight container for up to two weeks, great for cookie swaps or gifting.
Fast hands-on time: about 20 minutes of prep and mostly passive baking/drying time.
Personal insight: I love this recipe because the peppermint keeps the sweetness bright and the cookies feel elegant without much fuss — a perfect balance of flavor and simplicity, similar to a quick festive snack like these cauldron cookies.

Recipe Overview

Prep time: 15–20 minutes (plus egg whites resting at room temperature for 20 minutes if you like)
Cook time: 1.5–2 hours at low temp (see details below)
Total time: ~2 hours (mostly hands-off)
Servings: about 30 small meringues (1-inch piped kisses)
Difficulty: Easy to Medium — technique matters (whipping to the right peaks)
Method: Whip egg whites to glossy stiff peaks with superfine sugar, flavor, pipe or spoon onto parchment, then dry slowly in a low oven (200°F / 95°C) until fully crisp.

My Experience Making This Recipe

I tested these across different ovens and humidity levels, which helped me dial in the drying time and temperature. Early attempts turned out a bit chewy when I rushed the drying stage, so I now always use low heat and patient drying to ensure crispness.

How to Make Light & Crispy Peppermint Meringue Cookies

Whip 4 large room-temperature egg whites with a pinch of salt and 1/4 tsp cream of tartar until foamy, then gradually add 1 cup (200 g) superfine sugar a tablespoon at a time. Beat until the mixture is glossy and forms stiff, shiny peaks (about 6–8 minutes on medium-high with a stand mixer). Fold in 1/2 tsp peppermint extract and a drop or two of red gel food coloring, pipe 1-inch rounds onto parchment or silicone mats using a large star tip, and bake at 200°F (95°C) for 90–120 minutes until dry and crisp; leave them to cool in the turned-off oven with the door closed or slightly ajar. For step-by-step inspiration, I sometimes compare texture goals to other delicate desserts like this custard apple rice pudding cups.

Expert Tips for Success

Use superfine (caster) sugar — it dissolves quickly and gives a smooth, glossy meringue. If you only have granulated sugar, pulse it briefly in a food processor.
Room-temperature egg whites whip up larger and more stable; separate eggs cold and then bring whites to room temp for 20–30 minutes.
Add cream of tartar (1/4 tsp) or 1 tsp cornstarch + 1 tsp vinegar for extra stability in humid conditions.
Dry at low temperature (200°F / 95°C) patiently — rushing with higher heat causes browning and hollow meringues. Use an oven thermometer for accuracy.
Pipe onto parchment or silicone mats with an open star or round tip, and slightly twist the tip at the end of each dollop to create neat “kiss” tops. For a seasonal twist, try drizzling melted dark chocolate on half the cooled cookies.

How to Serve Light & Crispy Peppermint Meringue Cookies

Plate them with chocolate-dipped halves and crushed candy cane sprinkled on top for color contrast.
Serve alongside strong coffee or a minty hot chocolate for a festive pairing. I also like arranging them with other small cookies like these soft honey cookies for variety.
Use them as a garnish for desserts — a meringue on top of mousse or a trifle adds texture and visual appeal.
Pack them in clear cellophane bags for gifting; include a small silica packet to keep moisture away.

Storage and Reheating Guide

Store completely cooled meringues in an airtight container at room temperature for up to 2 weeks; place parchment between layers to prevent sticking. Do not refrigerate — moisture will make them chewy. To freeze, place single-layer meringues in an airtight container with parchment, freeze for up to 3 months, and thaw at room temperature in the closed container to avoid condensation. There’s no reheating needed — if they soften, you can crisp them again by baking on a tray at 200°F (95°C) for 10–15 minutes, then cool completely.

Recipe Variations

Peppermint-chocolate: Fold in 1–2 tbsp cocoa powder (sifted) to the whipped whites for chocolate-peppermint kisses.
Gluten-free & dairy-free: Naturally gluten- and dairy-free — just confirm any added inclusions (e.g., chocolate) are dairy-free.
Colored swirls: Pipe a thin line of red gel inside the piping bag before filling to create pretty candy-cane stripes.
Mini pavlova bites: Pipe slightly larger rounds and bake the same way; top with whipped coconut cream and berries for a dairy-free option.

Nutritional Highlights

Lower in fat than many cookies — primarily made from egg whites and sugar, so they’re a light sweet treat.
High in sugar — enjoy in moderation; consider smaller portions to manage added sugars.
Allergen note: Contains eggs. Naturally gluten-free, but cross-check any mix-ins (chocolate) for allergens.

Troubleshooting Common Issues

Sticky or weeping meringues: Sugar wasn’t fully dissolved or humidity is high. Re-whip whites and add a tiny bit more sugar or dry at lower temp for longer.
Meringues cracked or browned: Oven temperature too high. Use 200°F (95°C) and an oven thermometer to verify.
Collapsing or flat meringues: Underwhipped whites — beat until stiff, glossy peaks form and the bowl can be turned upside down briefly without the mixture sliding.

Frequently Asked Questions

Q: Can I make meringues on a humid day?
A: High humidity makes meringues sticky and chewy. If you must bake in humidity, increase drying time and add a stabilizer (1 tsp cornstarch) to the sugar. Cooling them in a dry room or using a dehumidifier helps.

Q: How do I know when the sugar is fully dissolved?
A: Rub a tiny amount between your fingers — it should feel smooth, not grainy. Alternatively, taste a tiny bit (careful), or dissolve sugar first by whisking egg whites until foamy and adding sugar very gradually.

Q: Can I use granulated sugar instead of superfine?
A: Yes, but pulse granulated sugar in a food processor for 10–20 seconds to make it finer, which helps it dissolve faster and produces a smoother meringue.

Q: Why are my meringues hollow inside?
A: Hollow centers often result from baking at too high a temperature or piping very large rounds. Keep the oven low (200°F/95°C) and dry them slowly; slightly smaller sizes reduce hollowing.

Conclusion

For a ready-made walkthrough and extra visual tips, check out this detailed guide to Peppermint Meringues (Light, Crispy & So Easy to Make!) which complements the techniques and timing described here.