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

Cook Time 2

cooling 1

Total Time 3 20

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

Heat the oven to 200°F.
Line two 18x13-inch rimmed baking sheets with parchment paper.
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.
Increase to medium-high and beat until soft peaks form.
With the mixer running, add the sugar a tablespoon at a time.
Beat on high for 7 to 10 minutes, until the meringue is glossy, forms stiff peaks, and feels smooth when rubbed between your fingers.
Beat in the peppermint extract just until combined.
Drop rounded teaspoonfuls of meringue onto the prepared sheets, spacing them about 1 inch apart.
Sprinkle the crushed peppermint candies evenly over the cookies.
Bake for 1 hour 30 minutes to 2 hours, until the cookies are dry and lift easily from the parchment.
Switch the sheets between oven racks halfway through baking.
Turn off the oven.
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.