Peppermint Meringue Cookies
Delightfully crisp and melt-in-your-mouth, these Peppermint Meringue Cookies are the perfect holiday treat! Made with just four simple ingredients—fluffy egg whites, sweet granulated sugar, refreshing peppermint extract, and a festive touch of red gel food coloring—these cookies deliver light, airy sweetness with a subtle minty kick. The signature red-and-white swirl, created by a clever piping technique, adds a whimsical candy cane-inspired charm that’s as beautiful as it is easy to achieve. With just 15 minutes of prep time and a low-and-slow bake, these gluten-free cookies are ideal for holiday gatherings, edible gifts, or even as a dainty addition to your cookie platter. Plus, they stay fresh for up to two weeks, making them a stress-free make-ahead option. Get ready to savor this elegant dessert that’s both visually stunning and delightfully delicious!
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Recipe Information
Ingredients
- 4 large Egg whites
- 1 cup Granulated sugar
- 0.5 teaspoon Peppermint extract
- 0.25 teaspoon Red gel food coloring
Instructions
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
Separate the egg whites from the yolks, ensuring no yolk contaminates the whites. Place the whites into a clean, grease-free mixing bowl.
Using an electric mixer, beat the egg whites on medium speed until frothy.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture on medium-high speed.
Once all the sugar has been added, increase the speed to high and beat until the meringue forms stiff, glossy peaks and the sugar is fully dissolved. This will take 5-7 minutes.
Gently fold in the peppermint extract, being careful not to deflate the meringue.
Using a small brush or toothpick, streak the inside of a pastry bag fitted with a round or star tip with lines of red gel food coloring.
Carefully spoon the meringue into the pastry bag, ensuring the red streaks remain intact.
Pipe small mounds or kisses of meringue onto the prepared baking sheets, spacing them about 1 inch apart.
Bake the meringues in the preheated oven for 90 minutes, then turn off the oven and leave the meringues inside for another hour to cool and dry completely.
Gently lift the meringues off the parchment paper and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 219 mg | 10% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 202.6 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
