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.

The image shows a white bowl filled with meringue cookies, each with a swirl of red or green color on a white base. The meringues are shaped like small peaks with smooth, slightly glossy surfaces and a light, airy texture. Some have bright green swirls running from the base to the tip, while others have red swirls that look like soft stripes. The bowl is placed on a white marbled surface, and the background is blurred, focusing on the crisp details of the meringues in the bowl. photo taken with an iphone --ar 2:3 --v 7

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.

Round meringue cookies are spread out on a white marbled surface. Each cookie has two colors: white and either red or green. The white part makes up about half of each cookie, and the colored part swirls up from the base, creating a twisted look on the top. The red sections range from light to dark red with a slightly shiny texture, while the green sections vary from bright to dark green with a glossy finish. The cookies have a smooth, slightly crackled surface and a small peak at the center of the swirl. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of four whole uncracked brown eggs with smooth clean shells, a small white ceramic bowl of fine white caster sugar, a small white ceramic bowl holding white vinegar, a small white ceramic bowl filled with white cornstarch powder, a few drops of red and green gel food coloring arranged as small blobs on a simple white ceramic plate, and a small white ceramic bowl with clear peppermint extract liquid placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

peppermint meringue cookies - Serving Suggestion

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:

Can I use granulated sugar instead of caster sugar in this recipe?

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.

Why do I need to bake the meringue cookies at such a low temperature for so long?

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.

What causes my meringue cookies to be sticky or chewy?

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.

Can I make these meringue cookies ahead of time for holiday parties?

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!