Peppermint Meringue Cookies

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A light and airy peppermint meringue cookies recipe that you will love! They are a great gluten-free cookie to give away this holiday season.

peppermint meringue cookies scattered on black plate

Meringue cookies are some of my favorite cookies. They are light, airy, and crip.

Meringues can be flavored in a variety of ways. I’ve made chocolate chip cherry meringues before and they are delectable.

Today I’m featuring a peppermint version with ribbons of red around the outside. They are stunning and will make wonderful gifts for the holidays.

I bake my meringues at a low temperature for about an hour then leave them in the oven for another hour or so depending on the humidity.

If it’s a humid day, it may take longer for them to dry out. I like for my meringues to be completely dry so they melt in your mouth.

Also, if you tend to like your meringues to be slightly chewy in the center, you will want to remove them sooner. Test them after they’ve baked for an hour and go ahead and remove them from the oven if you are happy with the result.

If you like peppermint desserts, give my peppermint fudge cake a try next! Or try my pavlova which uses a similar technique.

side view of peppermint meringue cookie

You only need 5 ingredients to make these easy meringue cookies

  • Egg whites – Make sure to use room temperature egg whites; they tend to whip up easier
  • Cream of tarter – Needed to keep the egg whites stable
  • Sugar – Granulated white sugar works best for meringues
  • Peppermint extract – Added for flavor
  • Red food coloring – Gel food coloring is used to create the red swirls
whipped eggs whites in glass bowl
red food coloring painted inside piping bag

How to make peppermint meringue cookies?

This peppermint meringue cookie recipe is incredibly simple to make.

1) Beat the egg whites and cream of tartar together until it’s foamy.

2) Gradually add the sugar while the mixer runs on medium speed.

3) Once all the sugar is added, beat on high speed until the egg whites are whipped to stiff shiny peaks.

4) Use a brush to paint red streaks inside a piping bag fitted with a piping tip.

5) Fill the bag with the meringue and pipe mounds onto a baking sheet lined with parchment paper or a silicone mat.

6) Bake at 225ºF for 1 hour. Turn the oven off, leave the door closed, and let the meringues continue to dry for another hour.

If you like the centers to be slightly chewy, you can remove them soon after they’ve baked for an hour.

peppermint meringue being piped on silicone mat
side view of peppermint meringue cookies on a baking sheet

How to pipe meringue cookies?

I find it best to use a large piping tip when piping meringue cookies. Ateco #849 is the one I used for this recipe. Squeeze the piping bag gently to pipe little “kisses” of meringue then release the pressure and lift the bag away.

Before you begin, make sure your mixing bowl and beaters are clean and free of any greasy residue. The smallest amount of grease left behind will prevent the egg whites from whipping up.

Take care when separating the eggs. If any yolk gets into the egg whites, you’ll need to start over. I suggest breaking the egg into a small bowl, removing the yolk, then add the white to your mixing bowl. Do this one at a time with each egg.

Once your meringue is shiny and holds a stiff peak, stop whipping. It is possible to overbeat the egg whites!

Make them your own! You can use any extract flavor you want as well as any color food coloring!

close up of peppermint meringue cookies

More tasty peppermint recipes for you to try

If you love peppermint around the holidays, I’m certain you will enjoy these white chocolate peppermint cookies and this peppermint fudge cake.

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close up of peppermint meringue cookies

Peppermint Meringue Cookies

Yield: 64 cookies
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 1 hour
Total Time: 2 hours 20 minutes

A light and airy peppermint meringue cookie recipe that you will love! They are a great gluten-free cookie to give away this holiday season.


  • 4 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ¾ cups (150 g) granulated sugar
  • ½ teaspoon peppermint extract
  • red gel food coloring


  1. Adjust the oven racks to upper and lower-middle positions. Preheat to 225ºF. Line 2 large baking sheets with parchment paper.
  2. Add the egg whites and cream of tartar to a large clean bowl. With an electric mixer, beat the egg whites on medium speed until they become frothy with uniform size bubbles. This will take about 2-3 minutes.
  3. Increase the speed to medium-high and gradually add the sugar, a couple tablespoons at a time. Once all the sugar is added, turn the speed all the way up to high and beat the egg whites until they are glossy and form stiff peaks when the beater is lifted about 4 minutes.
  4. Turn the speed down to low and slowly add in the peppermint extract. 
  5. Use a small brush to paint lines of red food coloring inside a piping bag fitting with a large piping tip, spacing the lines ½ to 1-inch apart. 
  6. Fill the bag with meringue and pipe "kisses" on to the prepared baking sheet, spacing them 1 inch apart. 
  7. Bake the meringues for 1 hour, turn the oven off, and leave the meringues in the oven for another hour. Do not open the door. Test the meringues after 1 hour. If the centers are still chewy, let them dry for a couple more hours.


If you don't have piping bags, you can use a ziptop bag with the corner cut off. Or you can use a spoon to drop mounds of meringue onto your baking sheet. 

To color the meringue without using a piping bag, drop a few drops of gel food coloring into the meringue and swirl it in with a skewer or knife.

Make ahead tip

  1. Meringues will keep for several weeks stored in an airtight container either at room temperature, in the refrigerator, or in the freezer. Just make sure the container seals tightly!

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Nutrition Information:
Yield: 64 Serving Size: 1
Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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  1. Sorry, me again. I used the closed star tip but mine don’t have even close to the same definition as the picture, what did I do wrong?

    1. It takes practice piping. Keep in mind, they don’t have to look perfect, especially if you’ve never made them before. Also, make sure the meringue is at the right consistency before piping.

  2. How large should they be? It says 64 for a single batch. As mine are currently in the oven, I did not get that many. I’m afraid they won’t come out right.

  3. I made the perfect meringues. Thank You
    However, I left them out to cool and they become super sticky. I believe the dishwasher caused a humidity reaction. Not sure if I can recover these so I am making a 2nd batch.

  4. I unfortunately used a peppermint oil…which made the egg white peaks fall flat. It took me two bad batches before I figured it out. I didn’t have peppermint extract so I used coffee extract instead, which was quite nice!

    1. I’m sorry to hear that. It’s never wise to mix oil with egg whites. But I’m glad the coffee extract was pleasant. I’ll have to give that a try.

  5. Mine came out super tough on the outside… it was tough to chew. More like a hard candy. Hard to explain the texture but it wasn’t right… any ideas what happened?

  6. I’ve made this recipe twice and both exactly the same (I believe anyways). The first time was great and this past time the airtight container I had them in didn’t appear to work as it did the last time. They went mushy on the second day. Any suggestions?

    1. You might need to leave them in the oven longer to make sure they are dry enough. You can also try a different container for storage.

  7. Hello,when you need to mix in peppermint extract?

  8. I dipping my peppermint meringues in chocolate!