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–+ servings
Three red and white swirled meringue cookies are artfully arranged on an ornate, off-white plate. Festive greenery and red berries in the background enhance the holiday touch.
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Peppermint Meringue Cookies

Indulge in the festive joy of Peppermint Meringue Cookies. Perfect for holiday celebrations or teatime, these gluten-free treats are simply irresistible.
Prep Time15 minutes
Cook Time1 hour
Cooling Time1 hour
Total Time2 hours 15 minutes
Servings: 60 servings
Calories: 16kcal
Author: Stephanie Wilson

Ingredients

  • 4 large egg whites at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar or superfine sugar
  • 1/2 teaspoon peppermint extract
  • red gel food coloring

Instructions

  • Preheat the oven to 225℉ and line a baking sheet with parchment paper.
  • Using an electric beater with the whisk attachment beat the egg whites on medium speed until foamy. Add the cream of tartar and salt and continue to beat until soft peaks form when you lift out the whisk. This will take about 2-3 minutes.
  • Begin to gradually add the sugar, one spoonful at a time, letting it completely dissolve each time before adding more. Continue beating until glossy stiff peaks form (when it holds its shape after lifting the whisk). Slowly add the peppermint extract at low speed.
  • Use a tube of food gel and squeeze lines of red inside a large piping bag fitted with a star tip. I like to use an odd number of lines; for these cookies, I used 5 lines of red. You can also use a small brush to paint the lines. Then, fill the bag with meringue and pipe small dollops on the prepared baking sheet like little kisses.
  • Bake on the lowest shelf of the oven for about 1 hour or until the meringues easily peel from the paper, are no longer glossy, and feel dry to the touch. Cool in the oven for another hour. Serve immediately or store at room temperature.

Notes

  1. Piping Bags: If you don't have piping bags, use a ziptop bag with the corner snipped off. You can also use a spoon to drop mounds of meringue onto the baking sheet.
  2. Storing: Make sure to cool your meringues completely before storing them in an airtight container for several weeks. You can also store them in the refrigerator or freezer. 

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 0.02g | Sodium: 4mg | Potassium: 4mg | Sugar: 4g | Calcium: 0.2mg | Iron: 0.004mg