Peppermint Meringue Cookies

Light and airy peppermint meringue cookies, made with egg whites, sugar, crushed candy peppermints, and optional chocolate chips.

Jump to Recipe
Photography Credit: Elise Bauer

Whenever I make ice cream from scratch, we usually have lots of leftover egg whites to use up. Meringues (or as my nephew calls them, “little pavlovas”) are little cookies made with basically just egg whites and sugar, with a little vinegar and salt added to help the mixture hold its structure when whipped.

In this recipe we’ve folded in some crushed peppermint sticks, leftover from Christmas. Mini chocolate chips can be added as well!

Peppermint Meringue Cookies

What I love about making these meringues is that you just put them in the hot oven, turn off the heat, and walk away for a few hours. Come back to sweet little meringue cookies, light and airy that practically melt in your mouth.

Peppermint Meringue Cookies Recipe

Print
  • Yield: Makes 24 meringue cookies

It's easiest to separate the eggs when they are cold. Since you'll want the egg whites to be at room temperature before whipping them (they will get more lift that way), for best results, separate your eggs at least a half hour before starting this recipe, and leave egg whites out to come to room temp.

Make sure that all bowls, hands, and utensils that might touch the eggs are clean and free from oils.

For best results, avoid making on a humid or rainy day.

Ingredients

  • 2-3 Tbsp thoroughly crushed peppermint candies*
  • 3 egg whites
  • Pinch salt
  • 1 cup sugar (use superfine if you have it)
  • 1 teaspoon white vinegar
  • 1/3 cup mini chocolate chips (optional)

* Pulverize candies by placing them in sealed, doubled-up freezer bags. Use a meat mallet (smooth side) or hammer to gently pound them into a fine powder.

Method

1 Preheat oven to 300°F.

2 Beat egg whites with a pinch of salt: Put egg whites into a standup mixer, add a pinch of salt. Start the mixer on low, gradually increasing the speed to medium until quite foamy and soft peaks can just begin to form, about 2-3 minutes. Egg white bubbles should be small and uniform.

3 Continue to beat egg whites, slowly adding a sugar, then vinegar: Increase the speed to medium high and slowly add the sugar, a little (1-2 teaspoons) at a time. Continue to whip egg whites and sugar for a few minutes, then add the vinegar.

Increase the speed to the highest setting and whip the egg whites until they are glossy and stiff peaks form when the whisk is lifted, about 4 to 5 minutes.

4 Use a rubber spatula to gently fold in the crushed peppermints (and the mini chocolate chips, if you are using).

5 Pipe meringues onto lined cookie sheet: Line 2 large cookie sheets with parchment paper or silicone. If you are using parchment paper, you can put a dollop of the meringue mixture in the corners of the pans before placing the parchment paper on them, to help secure the parchment paper in place (pastry chef's trick).

Either use a spoon to drop teaspoonfuls of the meringue mixture onto the cookie sheets (spaced an inch apart) or use a pastry piping bag (can make one with a plastic freezer bag with the corner cut off) to pipe mounds (1 1/2 inches wide) onto the lined cookie sheet.

6 Bake 1 minute, turn oven off: Put the cookie sheets in the 300°F oven, close the door. Wait for one minute only, then turn the oven OFF. Do not open the door for another 3 hours. You can leave them in the oven overnight. The meringues will gently cook in the residual heat of the oven.

When done, the meringues will be lightly crisp on the outside and light and airy on the inside. If they are still a little chewy after 3 hours, just let them dry out for a few more hours.

Store in an airtight container.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Peppermint Meringue Cookies on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Peppermint Meringue Cookies

Showing 4 of 23 Comments

  • j

    Meringues are one of my favorite desserts, but I’ve never tried to make them myself. Your post, and the massive article on them in the January 09 Martha Stewart Living are forcing my hand =).

    I found a meringue-esque recipe and made it for dessert for a christmas party this year. instead of baking it, you put it in the freezer, and the texture is somewhere between a frozen mousse and a semi-freddo. My mom called them frozen souffles, and since my lactose-intolerance has rendered ice cream an impossibility for me, this is my new favorite.

    Whisk 1 egg white with 2/3 c. of granulated sugar for 2 minutes. then add 2 cups of chopped fruit (I used strawberries, but anything mushable like raspberries or blueberries would work), and beat with a stand mixer for 15 minutes (I also added a tsp. of peppermint extract). Don’t fudge on this, though you may be tempted. it fills the ENTIRE bowl of the 5.5 qt mixer. Transfer it into something airtight and freeze for at least 4 hours. I garnished mine with chocolate covered mint leaves.

    :) Enjoy! And I’ll be sure to try out the meringues now!

  • Rabia

    After they came out of the oven, they were very sticky and gummy in the middle, rather than beiing marshmallowy. Help!
    Also, should I store them in the refrigerator, or outside?

    They need to cook longer or dry out longer. A gummy interior is what happens to mine when I try cooking on a humid day, so watch the humidity too. Store in an airtight container. I would store them outside of the fridge if they are going to be eaten up within a few days. ~Elise

  • Brian

    Heh. Of course, I’m like “Who needs a mixer. I’ve got an arm.”

    Half an hour later, the mixture is still runny, and my arm is about to fall off, and it feels like it’s getting thicker and thicker, but it’s not. Ok, I need one of them mixer thingies.

    I just put them in the oven, and though they aren’t quite as stiff as shown in the picture, I hope they turn out good. I’m hungry.

    Oh yeah, and I will find out if peppermint extract works just as well as crushed candy (didn’t have any handy). I have been wanting to make this ever since you first posted it, especially since I use a lot of yolks and end up just wasting the whites or frying them up with some mushrooms after a workout.

    LOL. There’s a good reason God invented mixers, which you just discovered. BTW, if the egg whites are not quite stiff, they may not have enough structure to sustain them while cooking, and they may not turn out as well. But good luck to you! And your arm. ;-) ~Elise

  • Verena

    Elise,
    I made this recipe and instead of adding the Peppermint Candy (which I did not find) and the chocolate chips (was not looking for chocolate taste) I added some lemon zest and the taste was great!
    I had a little trouble with the time in the oven…had to light the oven once more for 5 minutes and then let them rest for 2 hours more.
    But the results were wonderful, very beautiful meringues and the taste was great! Very crispy in the outside and chewy in the inside, just how we like!
    Thanks!

  • Jennifer Brandt

    Try adding pepermint abstract and red food coloring along with the mashed up pepermint. Also, another idea is spearment abstract and green food coloring. My mom always made these during the holidays, we called them “Sugar plums”, and they were my favorite.

View More Comments / Leave a Comment
Peppermint Meringue CookiesPeppermint Meringue Cookies