Light, airy Christmas Peppermint Meringues made with egg whites, sugar, and candy canes—a festive cookie that’s as pretty as it is tasty.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Every Christmas, without fail, I end up with peppermint candy canes tucked into every corner of the house—tree branches, stockings, even my coat pockets. One year, I thought, “Okay, enough. These things need a better purpose than just being decoration.” That’s when I first made Christmas Peppermint Meringues. I still remember pulling them out of the oven and thinking they looked like tiny snowdrifts sprinkled with candy cane confetti. My husband ate five before I could even snap a picture, and my kids? They declared them “Santa’s favorite cookie.” Can’t argue with that.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Christmas Peppermint Meringues Recipe?
These cookies are basically holiday cheer in bite-sized form. They’re crisp on the outside, a little chewy inside, and the peppermint gives you that “instant Christmas” taste. Plus, they look impressive without requiring a culinary degree. And honestly? They’re the kind of cookie you can snack on without feeling too heavy—perfect for when you’ve already had three slices of pie but still want “just one more treat.”
Ingredient Notes:
It’s a short ingredient list, but don’t let that fool you—every single one matters.
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Egg Whites – The backbone. If even a drop of yolk sneaks in, start over (I’ve learned this the hard way).
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Salt – Just a pinch. It makes everything pop.
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Cream of Tartar – Keeps the egg whites perky and strong.
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Sugar – Regular white sugar is best. Don’t swap here.
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Candy Canes – Crushed on top for that festive crunch. Bonus points if you let your kids smash them—it’s loud but fun.
How To Make Christmas Peppermint Meringues?
Step 1: Oven & prep
Get that oven to 225°F and line your pans with parchment or foil. These cookies need low heat, long time. Patience, friend.
Step 2: Whip the whites
Beat egg whites, salt, and cream of tartar until they form soft peaks. Don’t rush this—meringues demand a little TLC.
Step 3: Add sugar slowly
Gradually sprinkle in sugar while beating until glossy stiff peaks form. This is the magical part—like watching snow turn to ice.
Step 4: Spoon & sprinkle
Drop spoonfuls onto your baking sheet. Space them out, but don’t obsess over making them identical. The charm is in the quirks. Top each with crushed candy cane.
Step 5: Bake & wait
Bake for 1 ½ hours, then switch off the oven and crack the door. Leave them to cool inside until they’re totally dry. It feels like forever, but trust me—it’s worth it.
Storage Options:
Here’s the best news: these cookies keep for weeks. Store them in a dry tin or loosely covered container. They’ll stay crisp up to two months—if they last that long. (Spoiler: they won’t.)
Variations and Substitutions:
Feel like experimenting? Go for it.
Want To Save This Recipe?
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Flavor twist – Try almond or vanilla extract instead of peppermint if you’re not big on mint.
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Holiday colors – A few drops of red or green food coloring swirled in makes them extra festive.
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Different toppings – Crushed chocolate, sprinkles, or even nuts for a totally new vibe.
What to Serve with Christmas Peppermint Meringues?
These aren’t just cookies, they’re holiday multitaskers.
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Hot cocoa – Drop one in and watch it melt like marshmallow magic.
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Ice cream – Crush and sprinkle for a crunchy topping.
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Cookie platters – Pair with gingerbread, fudge, and shortbread for the ultimate spread.
Frequently Asked Questions:
Do I really need cream of tartar?
Not absolutely—you can use lemon juice or vinegar instead, but it does help keep the whites stable.
Why are mine sticky?
Humidity. Meringues hate it. Pick a dry day or crank up the dehumidifier if needed.
Can I make them ahead for parties?
Absolutely! They keep so well that you can make them days (even weeks) in advance. Just don’t refrigerate—they’ll go soft.
And there you have it—Christmas Peppermint Meringues that are festive, light, and full of holiday charm. Honestly, they’re the kind of cookie that makes you feel like you’ve got your life together… even if you’re still wrapping presents at midnight on Christmas Eve.
So tell me—would you stick with classic peppermint, or would you sneak in another flavor twist just for fun?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Christmas Peppermint Meringues
Ingredients
- 2 large egg whites
- ⅛ teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ cup granulated sugar
- 2 peppermint candy canes crushed
Instructions
Prepare the oven and baking sheets
- Preheat the oven to 225°F (110°C). Line two baking sheets with parchment paper or foil to ensure easy release of the meringues after baking.
Beat the egg whites
- In a clean, dry glass or metal mixing bowl, combine the egg whites, salt, and cream of tartar. Beat with an electric mixer until soft peaks begin to form.
Incorporate the sugar
- Gradually add the sugar, one tablespoon at a time, while continuing to beat. Mix until stiff, glossy peaks form and the sugar is fully dissolved.
Shape the meringues
- Drop spoonfuls of the meringue mixture onto the prepared baking sheets, spacing them about 1 inch apart. Sprinkle crushed peppermint candy evenly over the tops.
Bake the meringues
- Bake in the preheated oven for 1 ½ hours. The meringues should be completely dry inside but remain pale in color. Avoid allowing them to brown.
Cool completely
- Turn off the oven, leaving the door slightly ajar, and let the meringues sit inside until they are fully cooled. Carefully loosen them from the parchment or foil with a metal spatula.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
