How Do You Make Light and Crispy Peppermint Meringues?
Peppermint Meringues are one of the easiest holiday treats you can make with just a few simple ingredients. These light, airy cookies are crisp on the outside, melt-in-your-mouth inside, and beautifully swirled with festive red stripes.
In this recipe, I pipe classic meringue cookies using red oil-based food coloring to create a striped peppermint look. After baking, each meringue is finished with a drizzle of white chocolate and a sprinkle of peppermint crunch candy crumb topping for extra flavor and texture.
They’re perfect for Christmas dessert tables, edible gifts, hot cocoa toppers, or simply as a sweet snack!
Ingredients
• 3 large egg whites (room temperature)
• ¾ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon peppermint extract
• Red oil-based food coloring (for stripes)
• ½ cup white chocolate (melted)
• Peppermint crunch candy crumb topping
Tools
• Stand mixer or hand mixer
• Piping bag
• Large star piping tip
• Baking sheet
• Parchment paper
How to Make Peppermint Meringues
1. Preheat the Oven
Preheat your oven to 200°F (95°C) and line a baking sheet with parchment paper.
2. Whip the Egg Whites
In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add the sugar, one tablespoon at a time, while continuing to beat.
Increase the mixer speed and beat until stiff, glossy peaks form. Mix in the peppermint extract.
3. Add the Red Stripe Effect
Using a small brush or toothpick, paint thin stripes of Red oil-based food coloring inside the piping bag.
Fill the piping bag with the meringue mixture.
4. Pipe the Meringues
Pipe small rosettes or kisses onto the prepared baking sheet, leaving a little space between each one.
The red stripes will create a beautiful peppermint swirl effect as you pipe.
5. Bake the Meringues
Bake for 1 hour to 1 hour 15 minutes until the meringues are dry and crisp.
Turn off the oven and let them sit inside for another 30 minutes to fully dry.
6. Decorate
Once the meringues are completely cool:
• Drizzle melted white chocolate over the tops
• Sprinkle Peppermint crunch candy crumb topping while the chocolate is still wet
Let the chocolate set before serving.
Tips for Perfect Meringues
• Make sure your bowl and beaters are completely grease-free.
• Use room temperature egg whites for better volume.
• Add sugar slowly to create a stable meringue.
• Bake at a low temperature so the meringues dry out instead of browning.
How to Store Peppermint Meringues
Store the meringues in an airtight container at room temperature for up to 1 week.
Avoid refrigerating them, as moisture can make them sticky.
FAQ
1. Why did my meringues turn sticky?
Humidity is the most common cause. Meringues absorb moisture from the air, which can make them soft or sticky.
2. Can I use gel food coloring instead of oil-based coloring?
Yes, gel coloring works well for meringues. However, oil-based coloring gives very vibrant stripes and works well when painting inside piping bags.
3. How do I know when meringues are done baking?
They should feel dry and easily lift off the parchment paper. If they still feel soft, bake a little longer.
4. Can I make these meringues ahead of time?
Yes! Meringues can be made 2-3 days in advance and stored in an airtight container until ready to serve.
5. Can I skip the white chocolate topping?
Absolutely. The meringues are delicious on their own, but the white chocolate and Peppermint crunch topping add extra flavor and decoration.