There’s something magical about the crisp, melt-in-your-mouth texture paired with the cool, festive zing of mint that makes this Peppermint Meringue Cookies Recipe a holiday classic worth every bit of effort. These airy little clouds of sweetness bring a twinkle to any cookie tray and a smile to my face every year.

The image shows a white bowl full of meringue cookies, each shaped like a small peak with swirling red and green colors on a white base. Some meringues have red streaks blending smoothly into the white, while others have green streaks doing the same, creating a festive mix of colors. The meringues have a smooth yet slightly textured surface, with a slight shine under the light. The bowl is placed on a surface with a white marbled texture, with some red and white peppermint candies scattered around it in soft focus. 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 remember the first time I nailed these peppermint meringue cookies—it felt like a little baking victory. Their crisp shell and cloudlike center make them unlike any cookie you’ll typically bake, and the peppermint extract adds just the right festive boost. Plus, they’re naturally light and gluten-free, so they’re easy to enjoy even when you want to keep things a bit lighter.

Delicate texture: Achieve that perfect melt-in-your-mouth crispness with just the right baking technique.
Festive pep in every bite: Peppermint extract brings a refreshing twist that feels like winter in your kitchen.
Simple ingredients: Just a handful of pantry staples that come together with straightforward steps.
Visually charming: Colorful piped stars make these cookies a holiday showstopper on any dessert plate.

The image shows several meringue cookies arranged randomly on a flat surface with a white marbled texture. Each cookie has a single swirl with two colors on their top half — either red and white or green and white. The cookies have a light, airy texture with gentle ridges and peaks, and they look crisp and delicate. The red swirls are a mix of bright and darker red shades, giving a painted effect, while the green swirls range from bright to dark green, also with a painted texture. The rest of the cookie is pure white, creating a strong contrast with the colored swirls, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Peppermint Meringue Cookies Recipe is in its simplicity. Every ingredient has a clear role, helping you whip up those airy peaks that bake into delightful crispy treats. Picking quality ingredients, especially fresh eggs and good peppermint extract, really lifts the final cookie.

Flat lay of four whole uncracked brown egg whites in shell, a small white ceramic bowl of fine white caster sugar, a small white ceramic bowl of cornstarch powder, a small white ceramic bowl of clear white vinegar, a small white ceramic bowl of clear peppermint extract, and two delicate streaks of red and green gel food coloring on a simple white ceramic surface arranged symmetrically, 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: Use room temperature egg whites for better volume and fluffiness when you beat them; also be extra careful to avoid yolk contamination.
White Vinegar: It stabilizes the egg whites, helping you get and hold those beautiful peaks throughout baking.
Cornstarch: Adds tenderness and a slight chew to the otherwise light and crisp cookie texture.
Caster Sugar: Its fine granules dissolve quickly for a smooth, glossy meringue; if you can't find caster sugar, just pulse granulated sugar briefly in your food processor.
Peppermint Extract: The star flavor that gives these cookies their crisp winter vibe—don’t skip it!
Gel Food Coloring: For painting your piping bag and giving your cookies that festive red and green swirl without impacting texture.

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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

What makes meringue cookies fun is how you can personalize the look and flavor with just a little tweak. I love using gel food colors to pipe red and green stars—perfect for the holidays. But you could try chocolate drizzle afterward or swap peppermint extract for vanilla or almond for different occasions.

Variation: One year, I experimented by folding in crushed candy cane pieces gently after whipping the meringue, adding a little crunchy surprise inside the airy cookies—a big hit with guests!

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

Step 1: Whip Egg Whites to Fluffy Perfection

Start by beating the room temperature egg whites on high speed until they’re foamy—about 30 seconds should do it. This foamy stage is crucial; it’s your base before adding stabilize ingredients. Then, add the white vinegar and cornstarch, and continue beating until soft peaks form, usually about a minute. This gives the structure your cookies need to hold.

Step 2: Slowly Add Sugar and Peppermint Extract

Next, gently add your caster sugar in a slow, steady stream while continuing to beat. Don't rush this step; quiet patience here means your meringue will become glossy and stiff. After about four minutes of beating, add your peppermint extract to infuse that fresh, festive flavor that defines the recipe.

Step 3: Decorate Your Pastry Bag and Pipe Cookies

This is one of my favorite parts! Use a pastry bag fitted with a star tip. Before filling, paint the inside with streaks of red gel food coloring to create those classic peppermint swirls. Fill the bag halfway with the meringue mixture and pipe one-inch stars onto a parchment-lined baking sheet. Repeat with green food coloring for a colorful batch.

Step 4: Slow Bake and Let Them Dry

Bake at 200°F (about 93°C) for around 80 minutes. The magic is not just in baking but in the drying—so when the timer goes off, turn the oven off but leave the cookies inside for 4 hours or even overnight to dry completely. This step ensures the perfect crisp outer shell and melt-in-your-mouth center.

Top Tip

After years of trial and error, I learned these insider tips that make baking peppermint meringue cookies smooth and successful every time—especially if you’re new to meringues.

Patience with Sugar: Add sugar only after soft peaks form; adding too soon keeps your mixture from fluffing properly.
Egg White Purity: Even a tiny drop of yolk can prevent stiff peaks; separating eggs carefully matters more than you’d think!
Low & Slow Baking: Check your oven temperature with an oven thermometer; a too-hot oven bakes instead of drying, ruining the delicate texture.
Store Airtight: These cookies absorb moisture quickly—always keep them sealed tight to stay crisp.

How to Serve Peppermint Meringue Cookies Recipe

peppermint meringue cookies - Serving Suggestion

Garnishes

When I serve these, I usually keep it simple—dust a light sprinkle of powdered sugar for a snowy effect. Sometimes, I add crushed candy canes on the side for guests who want a little extra crunch. The cookies themselves are pretty enough on their own!

Side Dishes

These peppermint meringue cookies pair beautifully with a cup of hot chocolate or a peppermint mocha—it’s a cozy combo. If you’re feeling fancy, serve alongside a small platter of assorted chocolates or even a vanilla bean ice cream for a light dessert contrast.

Creative Ways to Present

For holiday parties, I like to build a little meringue cookie tree on a tiered cake stand, alternating red and green stars for a festive vibe. Wrapping small stacks in clear cellophane tied with a ribbon also makes for adorable edible gifts your friends will rave about.

Make Ahead and Storage

Storing Leftovers

I store leftover peppermint meringue cookies in an airtight container at room temperature, layered with parchment paper to keep them crisp and avoid breakage. They last beautifully up to a week, but I admit, they rarely stick around that long in my kitchen!

Freezing

If you want to freeze them, gently layer the cookies between parchment sheets in an airtight container or freezer bag. When you’re ready to enjoy, simply thaw at room temperature—they keep their texture surprisingly well when frozen and thawed carefully.

Reheating

I usually avoid reheating since the crispness is part of the charm. But if you find they’ve softened, popping them in a low oven (around 200°F) for 10 minutes can help refresh their crunch. Just watch closely to prevent browning.

Frequently Asked Questions:

Can I use granulated sugar instead of caster sugar?

You can pulsed granulated sugar in a food processor for a few seconds to make a finer texture similar to caster sugar. Do not substitute with powdered sugar, as it has different properties and will affect the meringue’s texture.

Why do my meringue cookies crack or weep?

Cracking or weeping usually happens if the oven temperature is too high or if they are exposed to moisture too quickly after baking. Make sure to bake at a low temperature and let the cookies dry in the oven as instructed, then store them airtight to prevent moisture absorption.

Can I pipe other shapes besides stars?

Absolutely! While star shapes are classic and show off the piped color streaks beautifully, you can use any piping tip or even drop spoonfuls for a more rustic look. Just keep the cookies roughly one inch in size for even baking.

How important is it to let the cookies dry overnight?

The long drying time is key to achieving that iconic crispy exterior with a soft inside. Skipping or shortening this step can make the cookies chewy or sticky. If you’re pressed for time, leave them in the turned-off oven for at least a few hours for best results.

Final Thoughts

Honestly, this Peppermint Meringue Cookies Recipe has become a cherished tradition for me. There’s something about the effort of slow baking combined with the joy of those festive flavors that makes it so much more than just a cookie. I hope you’ll try baking these yourself—they truly capture the spirit of the season and bring a little magic into your kitchen, just like they do mine.