There’s something magic about the crisp, airy texture combined with the refreshing burst of peppermint flavor in the Peppermint Meringue Cookies Recipe. These cookies are light, festive, and remarkably simple to make, perfect for sharing holiday cheer or enjoying a sweet moment anytime.

The image shows a white bowl filled with meringue cookies, each with a swirl of red or green color on a white base. The meringues are shaped like small peaks with smooth, slightly glossy surfaces and a light, airy texture. Some have bright green swirls running from the base to the tip, while others have red swirls that look like soft stripes. The bowl is placed on a white marbled surface, and the background is blurred, focusing on the crisp details of the meringues in the bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Meringue Cookies Recipe
Top Tip
How to Serve Peppermint Meringue Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Meringue Cookies Recipe

Why You'll Love This Recipe

I’ve made peppermint meringue cookies over several seasons now, and every time I’m surprised by how something so simple feels so special. Light as air, with that perfect peppermint kick, they’re an absolute crowd-pleaser and super rewarding to bake.

Delightfully Light Texture: These cookies melt in your mouth, offering a crisp crunch without heaviness.
Festive Peppermint Flavor: The peppermint extract adds that holiday vibe, instantly brightening your taste buds.
Easy to Customize: You can pipe them in multiple colors or shapes, making them as playful or elegant as you like.
Long Shelf Life: When stored properly, these cookies stay fresh and crisp for up to a week—perfect for making ahead.

Round meringue cookies are spread out on a white marbled surface. Each cookie has two colors: white and either red or green. The white part makes up about half of each cookie, and the colored part swirls up from the base, creating a twisted look on the top. The red sections range from light to dark red with a slightly shiny texture, while the green sections vary from bright to dark green with a glossy finish. The cookies have a smooth, slightly crackled surface and a small peak at the center of the swirl. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Peppermint Meringue Cookies Recipe lies in its simple, clean ingredients. Each plays a role in creating that airy, crisp texture and refreshing flavor that’s so addictive.

Flat lay of four whole uncracked brown eggs with smooth clean shells, a small white ceramic bowl of fine white caster sugar, a small white ceramic bowl holding white vinegar, a small white ceramic bowl filled with white cornstarch powder, a few drops of red and green gel food coloring arranged as small blobs on a simple white ceramic plate, and a small white ceramic bowl with clear peppermint extract liquid placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Egg whites: The foundation for meringues, they whip up into stiff peaks that create that classic lightness.
White vinegar: Adds stability and helps the meringue hold its shape during baking.
Cornstarch: Gives the cookies a tender texture and keeps them from becoming brittle.
Caster sugar: Dissolves easily, helping the meringue become glossy and smooth without grittiness.
Peppermint extract: The star flavor, giving that crisp, minty freshness that makes these cookies so festive.
Gel food coloring: Optional, but fantastic for creating those charming red and green swirls that scream holiday spirit.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I keep coming back to this Peppermint Meringue Cookies Recipe is that it’s a blank canvas for fun variations. I love experimenting with colors and flavors—sometimes red and green for Christmas, other times a soft pink with raspberry extract for Valentine’s Day.

Variation: I once added finely crushed candy canes on top before baking, which gave a delightful crunch and extra peppermint punch.
Dietary option: This recipe is naturally gluten-free and low-fat, making it a great treat for many diets.

Step-by-Step: How I Make Peppermint Meringue Cookies Recipe

Step 1: Whip Those Egg Whites Just Right

Start by beating your room temperature egg whites on high speed until they’re frothy—about 30 seconds. This first step is crucial because if you add the sugar too early, the meringue won’t fluff properly. I always separate my eggs carefully; even a tiny bit of yolk can sabotage the whole batch!

Step 2: Add the Vinegar and Cornstarch

Once frothy, add the white vinegar and cornstarch, then continue beating until soft peaks form—this usually takes about a minute. The vinegar stabilizes the mixture, while cornstarch creates that tender texture.

Step 3: Incorporate Sugar Slowly

Now, the sugar goes in, but very slowly. I add it in a steady stream while beating on medium-high. This step takes roughly 4 minutes until you see stiff, glossy peaks. If you feel any graininess, keep beating a little longer—it’s worth the patience.

Step 4: Add Peppermint Extract and Gel Food Coloring

Gently fold in your peppermint extract to distribute that cool flavor evenly. If you want, you can prepare two portions, tint one red and the other green using gel food coloring. I like to prep a pastry bag lined with a star tip and brush some red gel along the inside for an extra festive touch.

Step 5: Pipe and Bake Low and Slow

Pipe one-inch star-shaped cookies onto parchment-lined sheets—don’t crowd them. Bake in a 200°F oven for 80 minutes, then turn the oven off and let the cookies dry in there for at least 4 hours or overnight. This slow drying is essential for that melt-in-your-mouth crispness.

Top Tip

From my many batches of peppermint meringue cookies, I've learned a few tricks that really make a difference in your results. These will help you avoid the common pitfalls and get perfect cookies every time.

Perfect Egg Whites: Make sure your mixing bowl is squeaky clean and grease-free before whipping whites—any fat will stop the peaks from forming.
Sugar Timing: Don’t rush adding the sugar; wait until you get that initial foamy texture so the meringue develops fully.
Low and Slow Baking: The slow drying turns these cookies crispy without browning—keep your oven temperature steady to avoid overbaking.
Storage: Store your baked cookies in airtight containers with parchment paper layers to keep them crisp and prevent sticking.

How to Serve Peppermint Meringue Cookies Recipe

Peppermint Meringue Cookies - Serving Suggestion

Garnishes

I love serving these with a little extra crushed candy cane sprinkled on top or alongside a dollop of whipped cream for a fun contrast. The festive red and green swirls make these cookies stand out even without extra garnish.

Side Dishes

These cookies pair beautifully with hot chocolate or peppermint-flavored lattes. For a party, I sometimes add a bowl of fresh berries or even a small cheese platter to balance the sweetness.

Creative Ways to Present

For Christmas gatherings, I like arranging the meringues on a tiered dessert stand, alternating red and green rows for that festive feel. You can also gift them in decorative boxes wrapped with a ribbon—a personal touch that friends and family adore.

Make Ahead and Storage

Storing Leftovers

I store my leftover peppermint meringue cookies in airtight containers layered with parchment paper. This keeps them crisp and prevents any flavors from mingling. They’ll last beautifully for up to a week if stored in a cool, dry place.

Freezing

Freezing is a great option if you want to prep batches ahead of time. I flash-freeze the piped cookies on parchment sheets until firm, then transfer them to sealed freezer bags. Bake straight from frozen, adding a few minutes to the bake time.

Reheating

I generally don’t reheat meringue cookies because the residual warmth from baking is perfect. However, if they soften, a brief few minutes in a low oven (around 200°F) can restore crispness without melting them.

Frequently Asked Questions:

Can I use powdered sugar instead of caster sugar in this Peppermint Meringue Cookies Recipe?

Powdered sugar is not a good substitute for caster sugar in meringues because it contains cornstarch and is much finer, which affects the texture and stability. If you don’t have caster sugar, you can process granulated sugar in a food processor until fine, but avoid powdered sugar.

What happens if I add sugar too early when making meringue?

Adding sugar before the egg whites become frothy can prevent the meringue from whipping up properly, resulting in a wetter, less stable dough that won’t form stiff peaks. Always wait until the whites are frothy before adding sugar slowly.

How do I know when my meringue has stiff peaks?

When you lift your whisk from the meringue, the peaks should stand straight and not fold over. The mixture should look glossy and hold its shape firmly—that’s stiff peaks, exactly what you want for meringue cookies.

Can I make meringue cookies without an electric mixer?

While it’s possible to whisk egg whites by hand, it’s quite labor-intensive and time-consuming. An electric mixer makes it easier to achieve stiff, glossy peaks consistently, which is crucial for perfect meringue cookies.

Final Thoughts

This Peppermint Meringue Cookies Recipe holds a special place in my heart because it brings together simplicity and celebration in every bite. I hope these cookies bring that same joy and festive spirit to your kitchen. Trust me, once you try making these crisp, minty delights, you’ll find yourself reaching for this recipe again and again—whether it’s the holidays or just a day that calls for something sweet and lovely.