Peppermint Meringue Cookies are the perfect balance of white chocolate and peppermint. These morsels are the perfect addition to your next holiday tray!
Peppermint Meringue Cookies are a great departure from traditional holiday cookies. They are so light and airy, melting in your mouth and leaving a refreshing burst of mint on your tongue.
While these cookies are perfect for Christmas, you can easily alter the recipe to fit any holiday or celebration. Simply switch up the food coloring and skip the peppermint and you will have a year-a-round treat to share with your friends and family.
Peppermint Meringue Cookies
Tis the season for all things peppermint! If you have never had meringues, the flavor falls somewhere between a cookie and candy. Made with egg whites and sugar, these cookies are naturally low-fat and gluten-free. The key to making the perfect meringues is beating your batter until it reaches STIFF PEAKS. I will talk more about how to achieve these peaks below.
Like I said above, meringues are extremely versatile and you don’t need to limit yourself to them during any particular holiday or season. Switch things up by using the following variations:
- Take out the peppermint and white chocolate and add in a cup of chocolate chips and two tablespoons of cocoa powder to your meringue batter. Instead of using a piping bag, place heaping tablespoons of batter on a baking sheet. Bake at 300 °F for 32-40 minutes or until just dry.
- Make “Black and White Meringues” by taking out peppermint and substituting ½ cup chocolate chips and ½ cup white chocolate chips. Instead of using a piping bag, place heaping tablespoons of batter on a baking sheet. Bake at 300 °F for 32-40 minutes or until just dry.
These are just a few options for different meringues, but the possibilities are truly endless. You can add whatever flavors your heart desires and still get a great result.
How Long do Meringue Cookies Last?
Store your meringue cookies at room temperature in an airtight container. Unlike most other cookies, they will last up to two weeks! When stored in a cool and dry place, meringues keep quite well due to their drier nature.
Tips For Meringue Cookies
Prevent Meringue Cookies from Cracking
Meringues will crack due to a sudden change in temperature. To prevent this, turn off your oven when the baking process is complete, but DO NOT REMOVE your meringues from the oven until they are completely cooled. You don’t have to worry about them overbaking like other cookies.
Adding Cream to Tartar to Meringue Cookies
You may be wondering why it is so important to add cream of tartar to your meringue. Cream of tartar is an acidic salt that helps stabilize delicate meringue. It is very important not to skip it! It makes all the difference.
Getting Rid of Chewy Texture in Meringue Cookies
The reason meringues get chewy is because of moisture. Like I said above, it is important to let your meringues cool in the oven. If your meringues are still too chewy, bake them for another ten minutes in the oven and allow them to cool inside the oven again. This should do the trick!
Don’t Over Beat Meringue
You want to beat your batter just until you get stiff peaks. If you beat it any longer, you will get very flat and shapeless meringues.
Separate Egg Whites in a Separate Dish
Seperate your egg whites in a dish and save them for later. You will want to make sure that no egg yolk gets into your meringue batter. Even the smallest amount could affect the fluffiness and lightness of the meringue.
Other Holiday Cookies
- Kolaczki Recipe (Polish Cookies)
- Whipped Shortbread Cookies
- Pecan Crescent Cookies
- Ferrero Rocher Christmas Cookies
- Chocolate Crinkle Cookies
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- Prepare ingredients for the cookies. You can choose a color of your preference. Egg whites should be at a room temperature.
- Using a stand up mixer, on high, beat egg whites together with sugar.
- Add in salt and cream of tartar, beat until stiff peaks; it will take about 10 minutes.
- In a pastry bag or a ziplock back with a tip, put a few drops of food coloring. Spoon in meringue mixture.
- Pipe out small/medium size meringue cookies. Bake them at 200 °F for about 90 minutes. Remove them from the oven and let it cool to a room temperature.
- For the minty dip, place chocolate in a bowl with shortening. Melt chocolate using a microwave, be sure to stir every 20 seconds. Crush candy canes in a ziplock bag, to avoid the mess.
- Dip meringue cookies into chocolate, followed by crushed candies.