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Peppermint Meringue Cookies

By Amy Flanigan

Updated Dec 10, 2023

Read 3 Reviews

Prep 15 minutes mins

Cook 1 hour hr 30 minutes mins

Servings 30

By Amy Flanigan

Updated Dec 10, 2023

Jump to RecipeShare

These Peppermint Meringue Cookies are crunchy, airy, super light, and dipped in chocolate and crushed peppermint candies, making them a favorite at the holidays.

Peppermint Meringue Cookie Recipe

Every year the kids’ school does several fundraisers – I have 3 favorites: the Fall Festival, with games, music, and a silent auction. The Hug a Bear drive, collecting teddy bears for children in the hospital. And the Candy Cane extravaganza, including more candy cane flavors than you can imagine.

I always get a few classic peppermint, so I can make holiday treats, like this meringue cookie recipe. ’Tis the season for all things peppermint and chocolate!

Consisting mostly of egg whites and sugar, these meringue cookies are crunchy, airy, super light, and pretty low calorie, so you can eat several without feeling guilty. I dip them in melted chocolate and crushed peppermint candies for a super festive holiday flair.

Also? I put these on top of some hot cocoa and minds were blown.

Ingredients Needed

These meringue cookies call for only 6 simple ingredients!
(Scroll below to the printable recipe card for details and exact measurements.)

• Egg whites – The egg whites need to be fresh, room temperature, and completely free of any fat or yolk.
• Granulated sugar – Super fine sugar is ideal, which dissolves faster and better than regular granulated sugar, leaving your cookies smooth instead of grainy. If you can’t find it, you can simply make it by putting regular granulated sugar in a food processor and giving it a few whizzes until finely processed. Yes, you can also use regular granulated sugar, adding it in slowly and in very small amounts at a time, to help avoid grittiness.
• Cream of tartar – Cream of tartar adds stability to egg whites when they’re being whipped and helps ensure they’ll reach stiff peaks and not deflate, which is critical with meringues.
• Salt – Just a pinch adds flavor and also balances out the sweetness.
• Chocolate chips – These are melted and become the base for the cookies.
• Peppermint candies – Crushed up and pressed into the chocolate base.

How to Make Peppermint Meringue Cookies

Making meringue cookies is actually very easy. Getting them perfect is in the details.
(Scroll down to the printable recipe card for exact measurements and don’t miss the video below.)

1. Beat the egg whites. In a medium bowl, add egg whites, salt, and cream of tartar. Beat with an electric mixer until soft peaks form. Continue to beat, gradually adding in the sugar, 1 tablespoon at a time. Beat until stiff glossy peaks form and sugar is dissolved, about 2-3 minutes.
2. Pipe the meringue. Transfer the meringue to a Ziploc bag; cut a very small corner off and pipe out meringue onto parchment-lined baking sheets into dollops about the width of a quarter, 1 inch apart.
3. Bake. Bake at 225F in the oven for 1 & 1/2 hours until dry, but not at all brown. Turn off the heat and allow the meringues to rest in the oven with the door closed for another couple of hours until completely cool.
4. Dip in candies and chocolate. Place crushed candy canes in a bowl. In a microwave safe bowl, melt the chocolate chips in 30 second intervals until smooth. Remove the meringues from parchment (they should pop right off, but if not, use a spatula) and gently dip them first in the melted chocolate, then in the candy canes. Place back on the baking sheets to set for a few minutes and enjoy!

Tips for Success

• Use fresh eggs. The fresher the eggs, the better the results.
• Room temperature eggs. Egg whites whip up the best when they’re at room temperature.
• Crack eggs into a different bowl than the mixing bowl. Separate each egg white into a small bowl before adding them to the mixer. This way, if a yolk breaks, you won’t have to toss the entire batch. Even the tiniest bit of yolk will prevent the egg whites from properly whipping to stiff peaks. (Save the yolks to make lemon curd!)
• Equipment should be completely dry and grease-free: The bowl and beaters used to make the meringue should be completely free of any grease or moisture. Either of these can prevent stiff peaks from being formed.
• Avoid making these on a humid day. Humidity is the archenemy of meringue cookies, so avoid making these on a wet or humid day.

Video: Peppermint Meringue Cookies

Storing Meringue Cookies

• Proper Storage: Meringue cookies should be stored in a cool dry place in an airtight container to maintain crispness. They should not be refrigerated. Keep away from heat, moisture, or other foods that contain moisture as it can soften them.
• How long do Meringue Cookies last? They are best enjoyed within a few days after baking them. If you live someplace humid, their shelf life is even shorter. Alternatively, if you live someplace really dry (or in the winter time), they can keep up to 2 weeks if stored properly. I don’t recommend freezing these cookies.

More Peppermint Desserts:

• Peppermint Cheesecake
• Candy Cane Jello Shots
• Cream Cheese Mints
• Peppermint Bark Dip
• Peppermint Oreo Bark

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

5 from 3

Peppermint Meringue Cookies

Prep: 15 minutes mins

Cook: 1 hour hr 30 minutes mins

Cool: 2 hours hrs

Total: 3 hours hrs 45 minutes mins

Servings: 30

Rate Pin Print

These Peppermint Meringue Cookies are crunchy, airy, super light, and dipped in chocolate and crushed peppermint candies, making them a favorite at the holidays.

Ingredients 

1x2x3x

• ▢ 2 egg whites
• ▢ 1/8 teaspoon salt
• ▢ 1/8 teaspoon cream of tartar
• ▢ 1/2 cup granulated sugar
• ▢ 4 (5-inch) peppermint candy canes, finely crushed (about 1/3 cup)
• ▢ 1/2 cup semisweet chocolate chips

Instructions 

• Preheat oven to 225 degrees F. Line 2 cookie sheets with parchment paper.
• In a medium bowl, add egg whites, salt, and cream of tartar. Beat with an electric mixer until soft peaks form. Continue to beat, gradually adding in the sugar, 1 tablespoon at a time. Beat until stiff glossy peaks form and sugar is dissolved, about 2-3 minutes.
• Transfer the meringue to a Ziploc bag; cut a very small corner off and pipe out meringue onto the parchment into dollops about the width of a quarter, 1 inch apart.
• Bake in the oven for 1 1/2 hours until dry, but not at all brown. Turn off the heat and allow the meringues to rest in the oven with the door closed for another couple of hours until completely cool.
• Place crushed candy canes in a bowl.
• In a microwave safe bowl, melt the chocolate chips in 30 second intervals until smooth.
• Remove the meringues from parchment (they should pop right off, but if not, use a spatula) and gently dip them first in the melted chocolate, then in the candy canes. Place back on the baking sheets to set for a few minutes and enjoy!

Video

Notes

Use fresh room temperature eggs. The fresher the eggs, the better the results and egg whites whip up the best when they’re at room temperature.

Crack eggs into a different bowl than the mixing bowl. Separate each egg white into a small bowl before adding them to the mixer. This way, if a yolk breaks, you won’t have to toss the entire batch. Even the tiniest bit of yolk will prevent the egg whites from properly whipping to stiff peaks. (Save the yolks to make lemon curd!)

Equipment should be completely dry and grease-free. The bowl and beaters used to make the meringue should be completely free of any grease or moisture. Either of these can prevent stiff peaks from being formed.

Avoid making these on a humid day. Humidity is the archenemy of meringue cookies, so avoid making these on a wet or humid day.

Nutrition

Calories: 31kcal | Carbohydrates: 4g | Fat: 1g | Sodium: 13mg | Potassium: 22mg | Sugar: 4g | Calcium: 2mg | Iron: 0.2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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