Print

Mini Peppermint Meringue Cookies

Print Recipe

These Mini Peppermint Meringue Cookies are light, airy, and packed with festive peppermint flavor. Made with whipped egg whites, sugar, and a hint of peppermint, they’re topped with crushed peppermint candies for a delightful crunch. Perfect for holiday gifting or cookie platters!

Ingredients

Scale
  • 3egg whites, room temperature
  • 1/4 teaspooncream of tartar
  • 1/8 teaspoonsalt
  • 2/3 cupgranulated sugar
  • 1/2 teaspoonpeppermint extract
  • Crushed peppermint candies(for garnish)

Instructions

  1. Prepare for Baking:Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper or silicone mats.
  2. Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper or silicone mats.
  3. Whip the Egg Whites:In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then continue beating until soft peaks form​.
  4. In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt, then continue beating until soft peaks form​.
  5. Add Sugar and Flavor:Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. The meringue should be smooth, and the peaks should hold without falling over.Gently fold in the peppermint extract.
  6. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form. The meringue should be smooth, and the peaks should hold without falling over.
  7. Gently fold in the peppermint extract.
  8. Pipe the Meringues:Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe small dollops (about 1-inch in diameter) onto the prepared baking sheets.Sprinkle each meringue with a little crushed peppermint candy​.
  9. Transfer the meringue mixture to a piping bag fitted with a star tip. Pipe small dollops (about 1-inch in diameter) onto the prepared baking sheets.
  10. Sprinkle each meringue with a little crushed peppermint candy​.
  11. Bake and Cool:Bake the meringues in the preheated oven for 1 hour. Then, turn off the oven and let them cool inside with the door closed for an additional hour to dry fully.
  12. Bake the meringues in the preheated oven for 1 hour. Then, turn off the oven and let them cool inside with the door closed for an additional hour to dry fully.
  13. Serve or Store:Once fully cooled, store in an airtight container at room temperature for up to 2 weeks​​.
  14. Once fully cooled, store in an airtight container at room temperature for up to 2 weeks​​.

Notes

Avoid Cracking: Keep the oven door closed during baking to prevent cracking.
Humidity Tip: On humid days, meringues may turn chewy. Store in a dry place to keep them crisp.

Find it online: https://cosycookery.com/mini-peppermint-meringue-cookies/