Peppermint Meringue Cookies in a tall vase like container

Peppermint Meringue Cookies

Course Cookies, Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 70 Units
Calories 27kcal



  • Prepare ingredients for the cookies. You can choose a color of your preference. Egg whites should be at a room temperature.
    A bowl with sugar, a bowl with egg whites and a bowl with salt and cream of tartar and 2 food coloring droplets all on the table
  • Using a stand up mixer, on high, beat egg whites together with sugar.
    Egg whites poured into a mixing bowl
  • Add in salt and cream of tartar, beat until stiff peaks; it will take about 10 minutes.
    Peaked sugar and egg whites mixture on the whisk from the KitchenAid mixer
  • In a pastry bag or a ziplock back with a tip, put a few drops of food coloring. Spoon in meringue mixture.
    Meringue mixture placed into the bag with the food coloring
  • Pipe out small/medium size meringue cookies. Bake them at 200F for about 90 minutes. Remove them from the oven and let it cool to a room temperature.
    Meringue cookies piped out on the a baking sheet lined with a silicon mat
  • 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.
    Meringue cookie first being dipped into the bowl of melted white chocolate and then into the pieces of broken candy cane
  • Dip meringue cookies into chocolate, followed by crushed candies.
    Peppermint Meringue Cookies in a tall vase like container that is layer sideways on a table napkin


Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 10mg | Fiber: 1g | Sugar: 5g | Calcium: 4mg