Why You’ll Love This Recipe
- Light and airy – These cookies are incredibly crisp and delicate.
- Festive and beautiful – The red and white swirl makes them perfect for holiday celebrations.
- Easy to make – With just a few simple ingredients, you can create these stunning cookies.
- Great for gifting – Pack them in a decorative tin for a thoughtful homemade holiday gift.
- Naturally gluten-free – A perfect treat for those with gluten sensitivities.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 large egg whites, room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon peppermint extract
- Red gel food coloring
Directions
- Preheat the oven to 200°F (93°C). Line two baking sheets with parchment paper.
- Beat the egg whites in a clean, grease-free mixing bowl on medium speed until frothy.
- Add cream of tartar and continue beating until soft peaks form.
- Gradually add sugar one tablespoon at a time, increasing the speed to high. Beat until the mixture forms stiff, glossy peaks (about 5-7 minutes).
- Fold in peppermint extract gently to avoid deflating the meringue.
- Prepare the piping bag by streaking red gel food coloring inside with a small paintbrush or toothpick. Fit it with a star tip.
- Pipe small meringue cookies onto the prepared baking sheets, spacing them 1 inch apart.
- Bake for 1.5 to 2 hours or until the meringues are dry and easily lift off the parchment paper.
- Cool completely by turning off the oven and leaving the meringues inside with the door slightly ajar.
Servings and Timing
- Servings: About 40 mini meringue cookies
- Prep Time: 15 minutes
- Cook Time: 1.5 to 2 hours
- Cooling Time: 1 hour
- Total Time: Approximately 3 hours
Variations
- Chocolate Peppermint Meringues: Fold in 1 tablespoon of finely grated chocolate for a delicious twist.
- Vanilla Meringues: Replace peppermint extract with vanilla extract for a classic flavor.
- Swirl Colors: Try green gel food coloring for a different holiday look.
- Dipped Meringues: Once cooled, dip the bottoms in melted chocolate for extra indulgence.
Storage/Reheating
- Storage: Keep meringue cookies in an airtight container at room temperature for up to 2 weeks.
- Freezing: Store in a freezer-safe container for up to 3 months. Let them come to room temperature before serving.
- Re-crisping: If they become soft, place them in a 200°F (93°C) oven for 10 minutes to restore their crunch.
FAQs
How do I know when my meringue is ready?
The meringue should hold stiff, glossy peaks that don’t collapse when the whisk is lifted.
Why did my meringues turn out chewy?
This happens when there’s too much humidity in the air. Ensure they are completely dried out in the oven.
Can I use liquid food coloring instead of gel?
Gel food coloring is best because it won’t add extra moisture, which could affect the texture.
Can I make these without cream of tartar?
Yes, but cream of tartar helps stabilize the egg whites. You can substitute it with lemon juice or white vinegar.
Why did my meringues crack?
Cracks can form if the oven temperature is too high or if they cool too quickly. Always let them cool inside the oven with the door slightly open.
Can I make these ahead of time?
Absolutely! They stay fresh for up to two weeks when stored in an airtight container.
Can I pipe them into different shapes?
Yes! You can make small kisses, stars, or even wreath shapes for a decorative touch.
What’s the best way to store these for gifting?
Place them in a decorative tin or clear cellophane bags tied with a ribbon for a beautiful homemade gift.
Can I use a hand mixer instead of a stand mixer?
Yes, but it may take a bit longer to achieve stiff peaks.
What happens if I overbeat the egg whites?
Overbeating can cause them to become grainy and separate. Stop once stiff peaks form.
Conclusion
These Mini Peppermint Meringue Cookies are a festive, melt-in-your-mouth treat that’s perfect for the holiday season. Whether you’re making them for a party, as a gift, or just to enjoy at home, their crisp texture and refreshing peppermint flavor are sure to be a hit. Plus, they’re easy to make and naturally gluten-free! Try them today and add a touch of sweetness to your holiday celebrations.
Mini Peppermint Meringue Cookies
- Total Time: 3 hours (including cooling)
- Yield: 40 mini meringue cookies
- Diet: Gluten Free
Description
Mini Peppermint Meringue Cookies are the perfect light and crispy holiday treat. With a delicate, melt-in-your-mouth texture and a refreshing peppermint flavor, these little meringue kisses make a festive addition to your dessert table. Easy to make with just a few simple ingredients, they’re naturally gluten-free and beautifully swirled with red for a cheerful, seasonal touch. These meringue cookies are ideal for gifting or serving at Christmas parties and celebrations.
Ingredients
- 3 large egg whites, room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon peppermint extract
- Red gel food coloring
Instructions
- Preheat the oven to 200°F (93°C) and line two baking sheets with parchment paper.
- Beat the egg whites in a clean, grease-free bowl on medium speed until frothy.
- Add cream of tartar and continue beating until soft peaks form.
- Gradually add sugar, one tablespoon at a time, increasing the speed to high. Beat until stiff, glossy peaks form (around 5-7 minutes).
- Fold in peppermint extract gently, avoiding deflation of the meringue.
- Prepare the piping bag by streaking red gel food coloring inside with a paintbrush or toothpick. Fit with a star tip.
- Pipe small meringue cookies onto the baking sheets, spacing them 1 inch apart.
- Bake for 1.5 to 2 hours, or until the meringues are dry and lift off easily from the parchment paper.
- Cool completely by turning off the oven and leaving the meringues inside with the oven door slightly ajar.
Notes
- For a chocolate variation, fold in finely grated chocolate for a delicious twist.
- Use green gel food coloring for a different holiday look.
- Dipped meringues: After cooling, dip the bottoms in melted chocolate for added indulgence.
- Meringues can be piped into different shapes, like kisses or wreaths, for added decoration.
- If the meringues become soft over time, re-crisp them by placing them back in a 200°F (93°C) oven for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 1.5 to 2 hours
- Category: Cookies, Holiday Treats, Meringue
- Method: Baking
- Cuisine: American
