Peppermint Meringue Cookies

The mixer starts with a bowl of foamy egg whites, and for a few minutes it can seem like nothing is happening. Then the whites turn glossy and hold their…

By Ava
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November 14, 2026
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Reading time: 8 min

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The mixer starts with a bowl of foamy egg whites, and for a few minutes it can seem like nothing is happening. Then the whites turn glossy and hold their shape, and you know the cookies are on their way. These peppermint meringue cookies bake slowly until they’re crisp and dry, with a cool peppermint flavor and a little candy crunch on top.

I’ve learned not to rush the sugar or the oven. Adding the sugar gradually gives it time to dissolve into the whites, while the low oven dries the cookies instead of browning them. The result is light and crisp all the way through, not sticky in the middle. A clean bowl, room-temperature egg whites, and a patient finish make all the difference when you lift a cookie from the parchment and hear that faint, delicate crack.

Why the Sugar Has to Disappear Into the Egg Whites

A meringue can look stiff and still feel gritty. That graininess means the sugar hasn’t dissolved fully, and undissolved crystals can leave the finished cookies rough rather than smooth. Adding granulated sugar a tablespoon at a time gives the whites a chance to absorb it as they’re beaten.

There’s a useful test before the peppermint goes in: rub a little meringue between your fingers. It should feel smooth, not sandy. The mixture should also look glossy and hold stiff peaks when you lift the beaters. Those cues matter more than stopping the mixer as soon as the whites seem thick. Beating on high for the full 7 to 10 minutes after adding the sugar gives the meringue time to reach that smooth, stable finish.

Don’t try to solve graininess by putting the sugar in all at once or by switching to powdered sugar. Powdered sugar has a different texture and often contains starch, so it changes how this simple meringue behaves. Gradual additions and a patient mix are what give these cookies their delicate, even texture.

What Makes Each Part of a Peppermint Meringue Matter

• Egg whites — These create the airy structure, so use large whites at room temperature and keep yolk out of the bowl. The whites don’t need to be a specialty brand; careful separation and the right temperature matter more. Carton egg whites can behave differently from freshly separated whites, so I stick with large eggs for reliable volume.
• Cream of tartar — This helps stabilize the whipped whites so they can hold the peaks needed for shaping. It’s a small but purposeful part of the formula, and I don’t leave it out or replace it with another acid here.
• Granulated sugar — Regular granulated sugar gives the meringue sweetness and helps build its crisp structure. Use the standard granulated kind rather than powdered sugar; a premium brand isn’t necessary.
• Peppermint extract — Extract carries the peppermint flavor through the meringue itself, while the crushed candies add a sharper minty bite on the surface. Peppermint extracts vary in strength, so choose one you like; the amount in the recipe keeps the flavor focused without letting the extract take over.
• Peppermint candies — The finely crushed pieces add crunch and a bright candy finish. Any familiar hard peppermint candy works; crush it finely enough to sprinkle evenly, since large chunks are harder to distribute over the small cookies.

From Foamy Whites to Crisp Peppermint Cookies

Set Up the Pans and Oven

Heat the oven to 200°F and line two 18×13-inch rimmed baking sheets with parchment paper. Getting the pans ready first matters because the meringue is easiest to portion soon after it’s whipped. Keep the parchment flat so the small cookies sit evenly and lift cleanly after baking.

Whip the Whites to Soft Peaks

Beat the egg whites with the cream of tartar and salt on medium speed until foamy. Increase the mixer to medium-high and continue until soft peaks form; when you lift the beaters, the peaks should bend over rather than stand upright. If the whites still look loose and bubbly, give them more time before adding sugar.

Build a Glossy, Stable Meringue

With the mixer running, add the sugar one tablespoon at a time. Once it’s all incorporated, beat on high for 7 to 10 minutes, until the meringue is glossy and forms stiff peaks. Rub a little between your fingers to check that it feels smooth. Beat in the peppermint extract just until combined, then stop so you don’t keep working the meringue unnecessarily.

Portion, Top, and Dry Slowly

Drop rounded teaspoonfuls onto the prepared sheets, leaving about 1 inch between cookies, then sprinkle the crushed peppermint candies evenly over them. Bake for 1 hour 30 minutes to 2 hours, switching the sheets between oven racks halfway through. They’re ready when they feel dry and lift easily from the parchment; if they cling or feel tacky underneath, give them more time in the oven. Turn the oven off and let the cookies cool completely inside for about 1 hour before removing them from the sheets.

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Peppermint Meringue Cookies

Peppermint meringue cookies bake low and slow into crisp, airy bites with a glossy meringue and crushed peppermint candy on top. Let them cool completely in the turned-off oven for a dry, delicate texture.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

cooling 1 hour hr

Total Time 3 hours hrs 20 minutes mins

Servings: 48 servings

Course: Dessert

Cuisine: American

Calories: 20

Ingredients Equipment Method Notes

Ingredients

  

• 4 egg whites large, at room temperature
• 0.25 tsp cream of tartar
• 0.125 tsp fine salt
• 1 cup granulated sugar
• 0.5 tsp peppermint extract
• 0.33 cup peppermint candies finely crushed

Equipment

• 2 18x13-inch rimmed baking sheets
• 1 electric mixer

Method

 

1. Heat the oven to 200°F.
2. Line two 18x13-inch rimmed baking sheets with parchment paper.
3. In a clean, grease-free mixing bowl, beat the egg whites, cream of tartar, and salt with an electric mixer on medium speed until foamy.
4. Increase to medium-high and beat until soft peaks form.
5. With the mixer running, add the sugar a tablespoon at a time.
6. Beat on high for 7 to 10 minutes, until the meringue is glossy, forms stiff peaks, and feels smooth when rubbed between your fingers.
7. Beat in the peppermint extract just until combined.
8. Drop rounded teaspoonfuls of meringue onto the prepared sheets, spacing them about 1 inch apart.
9. Sprinkle the crushed peppermint candies evenly over the cookies.
10. Bake for 1 hour 30 minutes to 2 hours, until the cookies are dry and lift easily from the parchment.
11. Switch the sheets between oven racks halfway through baking.
12. Turn off the oven.
13. Let the cookies cool completely inside for about 1 hour before removing them from the sheets.

Notes

For the best crisp texture, keep the meringues dry and store them in an airtight container at room temperature for up to 2 weeks; refrigeration is not recommended, and freezing is not recommended. For a gluten-free option, choose peppermint candies labeled gluten-free.