Light, crisp, and melt-in-your-mouth Peppermint Meringue Cookies Recipe made with egg whites, sugar, vinegar, and crushed peppermint candy—pure holiday joy.
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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!
I’ll be honest with you—I didn’t plan for these cookies to become a holiday tradition. It kind of just… happened. One December, I was knee-deep in what I now refer to as “The Great Macaron Disaster of 2018.” My counter was covered in pink almond dust, my mixer was crying for help, and I was this close to swearing off baking altogether. Then I noticed a few leftover egg whites in a bowl and thought, “Well, they’re already here, might as well try something simple.”
And that’s how this Peppermint Meringue Cookies Recipe was born. No expectations, no pressure—just me, my stubborn streak, and a bag of candy canes that I crushed with a rolling pin like a stress ball. I whipped, folded, piped, and hoped for the best. And when I opened the oven hours later, there they were—little peppermint clouds that looked like they’d floated straight out of a snow globe. My husband took a bite and said, “This tastes like Christmas air.” And he wasn’t wrong. I make them every December now—music blasting, peppermint bits in my hair, and my kitchen smelling like Santa’s candy shop.
Why You’ll Love This Peppermint Meringue Cookies Recipe?
There’s something weirdly comforting about these cookies. They’re simple—just egg whites, sugar, and a few pantry staples—but the result feels fancy. They’ve got that perfect crisp shell that shatters the second you bite in, then melts like peppermint snow on your tongue. I mean, that texture alone is reason enough to make them.
And the flavor? It’s nostalgia, peppermint, and a little bit of magic all rolled into one. I don’t know about you, but peppermint always takes me back—wrapping gifts with my mom, watching “Home Alone” for the hundredth time, eating candy canes until my tongue hurt. These cookies bring that feeling back. Plus, if you throw in a few mini chocolate chips, you get that classic mint-chocolate combo that somehow makes everything better.
Ingredient Notes:
Let’s be real—you don’t need a bunch of fancy ingredients for this Peppermint Meringue Cookies Recipe. It’s one of those “use what you’ve got” situations, and that’s part of the charm. Still, a few little tweaks make all the difference.
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Egg Whites: Room temperature is best. Cold ones don’t whip up as nicely, and you want them fluffy—like little edible clouds.
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Salt: Just a pinch. It balances the sweetness and keeps the meringue from tasting like pure sugar.
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Sugar: Superfine sugar melts quicker, but honestly, I’ve used regular sugar plenty of times when that’s all I had. It works.
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White Vinegar: It stabilizes the egg whites so they hold their shape. Kind of like a secret weapon that no one ever talks about.
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Crushed Peppermint Candies: Smash them up fine (I’ve used a hammer before—don’t judge). Big chunks weigh down the meringue, but little specks give that perfect holiday sparkle.
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Mini Chocolate Chips (optional): Optional, sure—but when have we ever skipped chocolate?
How To Make Peppermint Meringue Cookies?
Okay, here’s where things get real. You don’t need to be a pastry chef for this Peppermint Meringue Cookies Recipe. All you need is patience and maybe a good playlist.
Step 1. Preheat and prep.
Set your oven to 300°F. Line two baking sheets with parchment or silicone mats. If your parchment keeps sliding around (because life isn’t perfect), dab a bit of meringue under the corners—it’s a baker’s little hack.
Step 2. Whip those egg whites.
Add your egg whites and a pinch of salt to your mixer. Start slow—it’s tempting to crank it up, but good things take time. You’ll see foamy bubbles at first, then it’ll start to look creamy and soft after a few minutes. That’s your cue.
Step 3. Add sugar and vinegar.
Now, here’s the part where patience meets magic. Slowly add the sugar, a spoonful at a time, while the mixer’s running. It’ll start turning glossy and thick, like marshmallow fluff. When stiff peaks form (aka the whisk leaves swirly marks that hold), add your vinegar. You’ll feel like a scientist and a baker all at once.
Step 4. Fold in the good stuff.
Grab your spatula and gently fold in the crushed peppermint candies—and chocolate chips if you’re feeling extra. Don’t stir too hard. You’re not mixing cement; you’re crafting peppermint air.
Step 5. Shape and bake.
Scoop or pipe little mounds of meringue onto your baking sheets, about an inch apart. Then—and this part always feels wrong—bake for only one minute, turn off the oven, and walk away. I mean it. Don’t peek, don’t open the door, don’t question me. The cookies will dry slowly in the oven for about three hours, or overnight if you’re patient (I rarely am).
When you finally open that oven? You’ll see perfectly crisp, glossy, peppermint-speckled cookies that look like they belong in a bakery window.
Want To Save This Recipe?
Storage Options:
These little guys are divas when it comes to humidity. They like cool, dry places—so keep them in an airtight container at room temp. Don’t refrigerate them, trust me. You’ll end up with sad, chewy cookies that taste like regret. If your kitchen’s a little humid (hello, Florida friends), toss in a packet of silica gel or wrap a bit of rice in a paper towel to soak up moisture. And if they ever lose their crunch? Pop them in a low oven (200°F) for 10 minutes to bring them back to life.
Variations and Substitutions:
Once you’ve got this Peppermint Meringue Cookies Recipe down, the possibilities are endless. Seriously—it’s like a blank holiday canvas.
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Chocolate-Dipped Meringues: Dip the bottoms in melted dark or white chocolate. Looks fancy, tastes amazing.
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Different Flavors: Swap peppermint for crushed toffee, cocoa powder, or even espresso powder for a grown-up twist.
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Color Swirls: Add a drop of red food coloring and swirl it through the batter with a toothpick. Instant candy-cane vibes.
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No Chocolate Chips? Use crushed cookies, nuts, or just go all-peppermint. No wrong choices here.
What to Serve with Peppermint Meringue Cookies?
These Peppermint Meringue Cookies are kind of the life of the party. You can serve them solo, or let them mingle with other holiday favorites.
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Hot Cocoa: They practically belong together.
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Coffee or Espresso: The bitterness of coffee balances the sweet peppermint—trust me on this.
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Ice Cream: Crush a few on top of vanilla or chocolate ice cream. It’s like holiday confetti.
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Dessert Boards: Add them to your cookie platters or dessert boards. They make everything look more festive.
Frequently Asked Questions:
My meringue collapsed—what happened?
Probably humidity or sugar added too fast. Meringues are dramatic that way. Try again on a dry day and take your time adding sugar.
Can I use cream of tartar instead of vinegar?
Oh, for sure. About ¼ teaspoon does the trick. I’ve done it when I was out of vinegar and didn’t feel like running to the store.
How do I know when they’re done?
They should lift easily off the parchment and feel crisp but light. If they’re still tacky, just let them sit in the oven a little longer.
You know what I love most about this Peppermint Meringue Cookies Recipe? It’s not perfect. It’s a little messy, a little unpredictable—like most of the best things in life. But every time I make them, they remind me to slow down, enjoy the process, and maybe sneak a cookie (or three) before anyone else gets home.
So what do you think—should we call this the official cookie of Christmas chaos? Or maybe just the sweetest little accident you’ll ever bake. Either way, I can’t wait for you to try it.
< 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:
Peppermint Meringue Cookies Recipe
Ingredients
- 3 large egg whites room temperature
- Pinch of kosher salt
- 1 cup sugar preferably superfine
- 1 teaspoon white vinegar
- 2 to 3 tablespoons finely crushed peppermint candies
- 1/3 cup mini chocolate chips optional
Instructions
Preheat the oven:
- Set the oven to 300°F (150°C). Prepare two large baking sheets by lining them with parchment paper or silicone baking mats. If using parchment, apply a small dab of meringue batter under each corner to keep the paper from shifting during preparation.
Whip the egg whites:
- In a stand mixer fitted with a whisk attachment, combine the egg whites and a pinch of salt. Begin mixing on low speed, gradually increasing to medium. Beat until the mixture becomes foamy and soft peaks start to form, about 2 to 3 minutes. The bubbles should be small and uniform.
Incorporate the sugar and vinegar:
- Increase the mixer speed to medium-high. Slowly add the sugar, about 1 to 2 teaspoons at a time, allowing each addition to fully dissolve before adding more. Once all the sugar is incorporated, add the white vinegar. Continue beating on high speed until the egg whites form stiff, glossy peaks—approximately 4 to 5 minutes.
Fold in flavorings:
- Using a rubber spatula, gently fold in the crushed peppermint candies and, if desired, the mini chocolate chips. Take care to maintain the airiness of the meringue while evenly distributing the mix-ins.
Pipe or shape the meringues:
- Transfer the meringue mixture into a pastry piping bag fitted with a large round or star tip, or use a resealable plastic bag with one corner snipped off. Pipe 1½-inch mounds onto the prepared baking sheets, spacing each about 1 inch apart. Alternatively, drop spoonfuls of the mixture onto the sheets for a more rustic appearance.
Bake and dry the meringues:
- Place both trays in the preheated oven and bake for 1 minute only, then immediately turn the oven off. Do not open the oven door. Leave the meringues in the closed oven for at least 3 hours, or overnight, allowing them to dry slowly in the residual heat.
Cool and store:
- Once the meringues are fully set, remove them from the oven. They should be crisp on the outside and light inside. Store in an airtight container at room temperature for up to 1 week.
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!
