Peppermint Meringue Cookies

  • Facebook
  • Twitter
  • LinkedIn
  • Pinterest
  • Google Plus
Meringue cookies are one of my favorite things to make. I used the leftover egg whites from my bread pudding recipe to make these light, crispy peppermint flavored treats. Meringue3
 Photos by super9Films


Peppermint Meringue Cookies – Makes 36-48 cookies
1/2 cup egg whites (about 4)
1 cup sugar
Pinch of salt
1/4 teaspoon peppermint extract
1 or 2 Crushed candy canes for garnish
Preheat the oven to 175 degrees Fahrenheit.
Place the candy canes in a zip lock bag and wrap the bag in a dish towel. Crush the candy canes by hitting the towel with a hammer or the end of a rolling pin. You can also use a food processor for this part, but I don’t like to go through all the trouble just for one or two candy canes.
Place the sugar, egg whites and salt into a medium sized mixing bowl and heat the mixture over a pot of simmering water while whisking constantly until the sugar is dissolved… about 12-15 minutes. Make sure the water under the bowl isn’t boiling or else you’ll end up with scrambled egg whites. You can see this process in my Swiss meringue buttercream tutorial.
Remove the bowl from the heat. With the stand mixer fitted with a whip attachment or a hand mixer, immediately whip the mixture on medium speed for 5 minutes then increase the speed to high and whip for another 2-3 minutes until the whites are light and fluffy. The meringue will be shiny and not very stiff. Gently fold in the peppermint extract. Drop spoonfuls of the meringue about 2 inches apart onto parchment lined cookie trays. Sprinkle the tops with crushed candy canes.
Bake the meringues in a 175 degree oven for 3-4 hours or until the meringues are dry. They should not have any color on the bottom. Allow the meringues to cool completely before removing them from the tray.


More Christmas cookie fun:                                                             Ornament-cookie13 Gingerbread-sweetambs1 snow-globe2

4 thoughts on “Peppermint Meringue Cookies

  1. Have been making these since childhood! You can experiment with the flavorings! I’ve used vanilla, lemon, almond, etc!!! Also – let egg whites come to room temperature before whipping and they beat up even higher and fluffier!

  2. Pingback: Handmade Holidays Nov. 24: Thrifty Gifts | Sew Mama Sew | Outstanding sewing, quilting, and needlework tutorials since 2005.

  3. Thank you for sharing, sound delicious and will looks very nice on a pretty serving tray of other cookies and Christmas delicacies!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>