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Peppermint Meringue Cookies in a tall vase like container

Peppermint Meringue Cookies

Peppermint Meringue Cookies are the perfect balance of white chocolate and peppermint. These morsels are the perfect addition to your next holiday tray! 
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
Author Natalya Drozhzhin



  • 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 200 °F for about 90 minutes. Allow them to cool completely in the oven to prevent them from cracking.
    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