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Peppermint Meringues

Chewy, airy peppermint meringue cookies tinted pink and perfect for the holiday!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 48 cookies
Calories: 12kcal


  • 3 egg whites large, at room temperature
  • 1/4 teaspoon cream of tartar
  • 2/3 cup (133 g) granulated sugar
  • 1/4 teaspoon peppermint extract
  • Drops of red food coloring optional


  • Pre-heat oven to 200 degrees Fahrenheit and line two cookie sheets with parchment paper or silicone baking mats.
  • In a clean, grease-free metal (or glass) bowl beat egg whites with whisk attachment and cream of tartar on low for 1 minute.
  • Gradually sprinkle sugar into mixer while running on low, about a tablespoon at a time.
  • Add peppermint extract.
  • Continue to whip egg whites on medium speed until stiff peaks form, about 7 minutes
  • Add a few drops of red food coloring, and stir with a spatula. You can mix less if you want a more swirled effect. Or until a uniform pink color is achieved. You can also use a clean paintbrush and paint stripes of coloring on the inside of a piping bag to achieve a striped effect.
  • With a piping bag fitted with a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto baking sheets.
  • Bake 40-45 minutes or until firm to the touch. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.


  • Storage: The cookies last 2 weeks. As long as they are kept dry. Just pop them into an airtight container and store at room temperature. 
  • Room Temperature Egg Whites. You want to use room temperature egg whites so they whip up to full volume. I place my whole uncracked eggs into a bowl of warm water for 10 minutes to get this done fast.
  • Grease Free. You want a clean grease free bowl to whip your egg whites. Any grease will inhibit the egg whites from whipping up properly.
  • Crack Each Egg Separately. When cracking your egg whites, crack each one separately in a small bowl then add to your large bowl. This is in case any egg yolk gets in the egg white, the whole batch is not ruined. Any egg yolk in your egg whites will prevent the egg whites from whipping up properly.
  • No plastic bowls. Do not use a plastic bowl because over time it can hold on to grease and fat. Metal is best. Glass will work as well but can be slippery.
  • Add the sugar slowly. You need the sugar to dissolve so it needs to be added slowly. I recommend adding a tablespoon at a time! If you're not sure if it's dissolved, you can feel the mixture between your fingertips. If it feels gritty keep mixing before adding more. 
  • Stiff Peaks Then Stop. You need to mix to stiff peaks that are smooth and glossy (like the photo above). This will take a while. But if it's reached this stage, then STOP. Do NOT overbeat! This can make your meringue dry and grainy instead. 


Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Sodium: 3mg | Potassium: 6mg | Sugar: 3g