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5 from 1 vote

Peppermint Meringue Cookies

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.
Prep Time20 mins
Cook Time1 hr
Drying Time1 hr
Total Time2 hrs 20 mins
Yields: 64 cookies
Calories: 10
Author: Jen Sobjack



  • Adjust the oven racks to upper and lower-middle positions. Preheat to 225ºF. Line 2 large baking sheets with parchment paper.
  • 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.
  • 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.
  • Turn the speed down to low and slowly add in the peppermint extract. 
  • Use a small brush to paint lines of red food coloring inside a piping bag fitting with a large piping tip, spacing the lines 1/2 to 1-inch apart. 
  • Fill the bag with meringue and pipe "kisses" on to the prepared baking sheet, spacing them 1 inch apart. 
  • 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.

Make ahead tip

  • 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!


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.