Name: Peppermint Meringues Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 2 large egg whites; ⅛ teaspoon salt; ⅛ teaspoon cream of tartar; ½ cup sugar; 2 peppermint candy canes, crushed

Introduction

These Peppermint Meringues are light, airy treats with a refreshing twist of crushed candy canes. Perfect for holiday gatherings or a sweet snack, they melt in your mouth with a delightful peppermint flavor.

A white bowl is full of small, round meringue cookies, each white with a light, airy texture and topped with small pieces of red and white crushed candy. The bowl sits on a white marbled surface with some crushed candy scattered around it. In the background, there is a metal scoop filled with crushed red and white candy, and a glass container with a white liquid stands beside it. A red and white cloth is also partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup sugar
2 peppermint candy canes, crushed

Instructions

Step 1: In a mixing bowl, beat the egg whites until foamy. Sprinkle with salt and cream of tartar, then beat until soft peaks form.
Step 2: Gradually add sugar while continuing to beat until stiff peaks form, about 7 to 8 minutes.
Step 3: Drop the meringue mixture by teaspoonfuls onto ungreased foil-lined baking sheets. Sprinkle the crushed peppermint candy on top.
Step 4: Bake at 225°F for 90 minutes. After baking, turn off the oven and leave the meringues inside with the door slightly open for at least one hour, allowing them to cool and dry completely.

Tips & Variations

For a stronger peppermint flavor, add a few drops of peppermint extract to the egg whites before beating.
Use parchment paper instead of foil to prevent sticking.
Try mixing in finely chopped dark chocolate for a festive twist.

Storage

Store peppermint meringues in an airtight container at room temperature for up to two weeks. Keep them away from moisture to maintain their crisp texture. If they soften, you can re-crisp them by baking at a low temperature (200°F) for 10 minutes.

How to Serve

A white bowl filled with several white meringue cookies that have small red candy pieces sprinkled on top. The meringues are round with a slightly peaked top and have a smooth, glossy texture with some cracks visible. In the blurred background, there is a small white bowl that contains more red candy pieces, placed on a white marbled surface with a pink and white striped cloth nearby. The scene is bright and softly lit. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make meringues without cream of tartar?

Yes, but cream of tartar stabilizes the egg whites and helps them hold their shape. You can substitute with a few drops of lemon juice or white vinegar if needed.

Why did my meringues turn out sticky?

Sticky meringues usually mean they weren’t cooked long enough or dried completely. Be sure to bake at a low temperature and allow them to cool in the oven with the door ajar for best results.

Peppermint Meringues Recipe

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4.6 from 50 reviews

Light, airy peppermint meringue cookies with a festive crunch from crushed candy canes. These delicate treats are baked low and slow for a crisp, melt-in-your-mouth texture, perfect for holiday celebrations or anytime you crave a sweet, minty dessert.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 40 minutes
Yield: About 24 meringue cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Ingredients

2 large egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup sugar
2 peppermint candy canes, crushed

Instructions

Beat Egg Whites: In a clean mixing bowl, beat the 2 large egg whites until they become foamy. Add ⅛ teaspoon salt and ⅛ teaspoon cream of tartar, then continue beating until soft peaks form.
Add Sugar Gradually: Slowly add ½ cup sugar to the egg whites while beating continuously. Continue beating until stiff peaks form, which should take about 7-8 minutes. This will give the meringue a glossy and firm texture.
Drop Meringue on Baking Sheet: Using a teaspoon, drop dollops of the meringue onto ungreased, foil-lined baking sheets. Make sure to space them apart to allow for slight spreading.
Sprinkle Candy: Evenly sprinkle the crushed peppermint candy canes over the meringue drops, adding a festive flavor and color contrast.
Bake: Place the baking sheets in a preheated oven at 225°F (107°C) and bake the meringues for 90 minutes. The low temperature ensures a dry and crisp texture without browning.
Cool in Oven: After baking, turn off the oven and leave the meringues inside with the oven door slightly ajar. Let them cool for at least one hour to ensure they dry completely and become crisp.
Store: Once cooled, transfer the peppermint meringues to an airtight container to keep them fresh and crunchy for longer storage.

Notes

Make sure no yolk gets into the egg whites, as fat prevents them from whipping properly.
Use a clean, dry mixing bowl and beaters to get the best volume from your egg whites.
The low baking temperature and slow drying time help prevent cracks and give a crisp texture to the meringues.
Store in a cool, dry place to maintain crispness.
For extra peppermint flavor, add a few drops of peppermint extract to the meringue before baking.

Keywords: peppermint meringues, peppermint cookies, holiday desserts, meringue cookies, candy cane desserts, gluten free cookies, light cookies