There’s something just magical about biting into these crisp, airy delights that instantly bring back cozy holiday vibes. That’s exactly why I’m excited to share my Festive Peppermint Meringue Cookies Recipe with you — light, minty, and perfect for gifting or nibbling alongside your favorite holiday drinks.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Festive Peppermint Meringue Cookies Recipe
- Top Tip
- How to Serve Festive Peppermint Meringue Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Festive Peppermint Meringue Cookies Recipe
Why You'll Love This Recipe
Honestly, I’ve made meringue cookies a few times, but this peppermint version always steals the show during the holidays. It’s not just the festive colors, but the way that cool peppermint flavor pairs with the delicate crunch that makes them unforgettable.
- Perfect texture: These cookies boast a melt-in-your-mouth crispness that’s so satisfying.
- Bright peppermint flavor: A subtle but distinct peppermint kick that’s just right — not overpowering.
- Beautiful presentation: The red and green swirls piped inside the bag add a festive flair effortlessly.
- Simple ingredients: Made from pantry staples with just a touch of peppermint to elevate them.
Ingredients & Why They Work
Each ingredient in the Festive Peppermint Meringue Cookies Recipe plays a key role in building that light structure and festive flavor. Here’s a quick rundown of why everything’s necessary and some tips for picking yours out.
- Egg whites: Room temperature eggs whip more easily into stiff peaks, giving you that perfect meringue base.
- White vinegar: Helps stabilize the egg whites for a glossy, firm finish.
- Cornstarch: Keeps the meringue smooth and tender by absorbing moisture during baking.
- Caster sugar: Its fine texture dissolves quickly, crucial for glossy, smooth meringue – if you can’t find it, pulse regular granulated sugar in a food processor briefly.
- Peppermint extract: The star flavor here—use a good-quality extract for fresh, bright mint notes.
- Gel food coloring: Creates vivid holiday swirls that won’t run or bleed into the meringue.
Make It Your Way
One of my favorite things about this Festive Peppermint Meringue Cookies Recipe is how easy it is to customize. I sometimes like to swap peppermint extract for almond or vanilla for a different twist, or try different color themes for other holidays.
- Variation: Last year, I added mini crushed candy canes on top right after piping — it adds a crunchy, festive bite that's irresistible.
Step-by-Step: How I Make Festive Peppermint Meringue Cookies Recipe
Step 1: Whip the Egg Whites Until Foamy
Start by beating the room temperature egg whites on high speed until they turn foamy — about 30 seconds. This sets the stage for a fluffy meringue, so don’t rush it! You want those bubbles well formed before the next step.
Step 2: Add Vinegar and Cornstarch, Beat to Soft Peaks
Now add your tablespoon of white vinegar and cornstarch. These ingredients stabilize the meringue, giving it structure and a delicate texture. Beat for another minute until you see soft peaks form — that gentle hold that starts to shape the meringue.
Step 3: Slowly Incorporate Sugar and Peppermint Extract
Slowly drizzle in the caster sugar in a steady stream. This is key — adding sugar too fast or too early can weigh down your meringue. Then add peppermint extract for that festive pop. Keep beating for about 4 minutes until stiff, glossy peaks form — the meringue should hold its shape firmly.
Step 4: Prepare Your Pastry Bags and Pipe Cookies
Here’s a fun trick: draw lines inside two piping bags with red and green gel food coloring using a toothpick or small brush. Then fill each one with half of the meringue mixture separately. Pipe one-inch stars onto parchment-lined sheets. The lines create those beautiful ribbons of color inside the cookies — a classic holiday look!
Step 5: Low and Slow Baking
Bake the cookies at 200°F (about 93°C) for 80 minutes. They dry out slowly rather than cooking fast. Then turn off the oven and leave the cookies inside to continue drying for 4 hours or overnight with the door closed. This slow drying step is what makes them light and crisp.
Top Tip
Over the years, I’ve learned these little tips really make your Festive Peppermint Meringue Cookies Recipe shine and save you from common pitfalls.
- Add Sugar at the Right Time: Wait until the whites are nicely foamy before adding sugar — rushing this step can deflate your mixture.
- Handle Egg Whites Carefully: Any yolk traces can stop the whites from stiffening properly, so take your time separating eggs.
- Check Oven Temperature: Ovens vary widely—use an oven thermometer to ensure you're baking low and slow, preventing browning and keeping texture perfect.
- Don’t Skip the Cooling Time: Leaving cookies inside the turned-off oven helps them dry without cracking or browning — a key step for that melt-in-your-mouth texture.
How to Serve Festive Peppermint Meringue Cookies Recipe
Garnishes
I love dusting these cookies lightly with powdered sugar for a snow-kissed look. Sometimes, I’ll serve them with a few fresh mint leaves or sprinkle tiny edible silver stars on top for a bit of sparkle — it’s such a crowd-pleaser at parties!
Side Dishes
Pair these peppermint meringue cookies with a warm cup of hot chocolate or a cozy peppermint mocha. They also go beautifully alongside rich desserts like chocolate cake or a creamy vanilla custard if you want to serve them as part of a dessert platter.
Creative Ways to Present
For festive gatherings, I like arranging meringues in clear glass jars layered with red and green ribbons tied around the jars. Another fun idea is stacking them like mini Christmas trees on a cake stand or using them as edible cupcake toppers for holiday parties.
Make Ahead and Storage
Storing Leftovers
I store leftover meringue cookies in an airtight container at room temperature — they keep well for up to a week. Just be sure they’re completely dry before storing to avoid any sticky spots.
Freezing
Freezing is a great option if you want to prep ahead. I pop meringues into a freezer-safe airtight container with parchment paper between layers. When you’re ready, just thaw at room temperature for about 30 minutes, and they’re as crisp as fresh!
Reheating
I usually don’t reheat meringue cookies since they’re best enjoyed crisp and cool. But if you want to freshen them up after some storage, briefly warming in a low oven (around 150°F) for 5 minutes can help restore some crispness without melting them.
Frequently Asked Questions:
Caster sugar is preferred here as it dissolves more easily in the egg whites, helping to achieve that smooth and stable meringue texture. However, if you don’t have it, you can pulse regular granulated sugar in a food processor until it’s finer, but avoid powdered sugar as it changes the texture.
Baking at a low temperature slowly dries out the cookies without browning or cooking them too quickly. This method ensures they stay crisp and light instead of chewy or dense, which is exactly what you want from meringue cookies.
Sticky or chewy meringue cookies often result from insufficient drying time or humidity. Make sure to allow the cookies to completely dry out in the turned-off oven after baking and store them in an airtight container to keep moisture out.
Absolutely! These cookies actually become even better when made in advance because the extra drying time ensures they’re super crisp. Just keep them airtight at room temperature until you’re ready to serve.
Final Thoughts
Honestly, the Festive Peppermint Meringue Cookies Recipe has become my go-to for holiday baking because it’s trustworthy, festive, and ridiculously addictive. I hope you find as much joy in creating and sharing these light, minty treats as I do. Trust me, once you try them, they’ll be on your holiday list every year!
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Festive Peppermint Meringue Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 5 hours 35 minutes
- Yield: 60 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Christmas Meringue Cookies are delicate, airy treats flavored with peppermint and beautifully decorated with red and green gel food coloring. Perfect for holiday gatherings, they offer a light, sweet crunch with a festive touch.
Ingredients
Meringue Mixture
- 4 egg whites room temperature
- 1 tablespoon white vinegar
- 1 tablespoon cornstarch
- 1 cup caster sugar
- ¾ teaspoon peppermint extract
- gel food coloring (red and green)
Instructions
- Beat Egg Whites: Beat the egg whites on high speed until foamy, about 30 seconds, ensuring they become light and airy.
- Add Stabilizers: Add the white vinegar and cornstarch to the foamy egg whites and continue beating until soft peaks form, approximately one minute.
- Incorporate Sugar and Flavor: Gradually add the caster sugar in a steady stream while beating, then mix in peppermint extract. Beat for about 4 minutes until stiff peaks form, indicating a firm meringue.
- Prepare Piping Bag: In a pastry bag fitted with a star tip, draw lines inside the bag with red gel food coloring. Fill the bag with half of the meringue mixture and pipe one-inch star shapes onto a parchment-lined baking sheet. Repeat with the remaining meringue and green gel food coloring.
- Bake: Place baking sheets in a preheated 200 degree Fahrenheit oven for 80 minutes. After baking, turn the oven off and leave the cookies inside for 4 hours or overnight to dry completely.
- Store: Once completely dried, store the meringue cookies in an airtight container for up to one week, best enjoyed soon after baking.
Notes
- Do not add sugar too soon; wait until egg whites are foamy to ensure the meringue fluffs properly.
- Be very careful when separating yolks from whites. Any yolk presence can prevent stiff peaks.
- Check oven temperature to avoid overheating. The low-temperature baking dries the cookies without baking them traditionally.
- Although cookies keep for up to a week, they taste best within a few hours after baking.
- Caster sugar is essential; if unavailable, finely pulse granulated sugar in a food processor, but do not substitute powdered sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 15 kcal
- Sugar: 2 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 0.2 g
- Cholesterol: 0 mg
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