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Peppermint Meringues

Peppermint Meringues – Whipped peppermint meringue that is piped and baked until crisp. An elegant addition to any holiday dessert spread or cookie tray.

Peppermint Meringues

Ever have extra egg whites floating around that you don’t know what to do with? Then buckle in because this is the recipe for you! I always make meringues when I have extra egg whites from recipes that don’t need them like custards and curds because I don’t like to waste them but more importantly, they are a really tasty treat! Don’t worry, you can also just get the egg whites from two eggs for this recipe if you don’t have some on hand, that’s okay too! These peppermint meringues are SO good, they have a crunchy exterior with a chewy interior that’s filled with peppermint flavor. I added them to my holiday cookie tray the last few years and they have been a huge hit every time.

Common Questions About Making Peppermint Meringues

What are peppermint meringues?

Peppermint meringues are baked goods made by whipping egg whites with cream of tartar and sugar until stiff peaks form. Peppermint extract is then added in before the meringue is transferred to a piping bag and piped onto a lined sheet pan. The meringues are then baked and then the oven is turned off so that the meringues cool to room temperature before being removed from the oven and enjoyed.

Can I make the meringues a different flavor?

Of course! You can directly substitute in any extract flavor (such as vanilla extract, almond extract, etc) but I went with peppermint to make them taste like the holidays.

How many servings does this recipe make?

This recipe makes about 48 meringues that are about 1″.

How long do peppermint meringues last?

Peppermint meringues last up to five days when stored in an airtight container at room temperature.

What other desserts are made with meringue?

Some other desserts that are meringue-based include –

Ingredient Notes –

  • If your egg whites are at room temperature, they will whip into lighter, chewier meringues. If you forget to warm your egg whites, drop the whole egg into a cup of warm water and allow it to sit for a few minutes. When the egg is no longer cold, dry it off and ad the white to the mixer bowl – making sure not to get any water or yolk in the bowl.
  • Cream of tartar stabilizes the egg whites and prevents cracking or weeping while the meringues are in the oven.
  • If you have caster sugar, it will make an even lighter meringue. However, granulated sugar will also work in this recipe.
  • Peppermint extract is how we add peppermint flavor to the meringues.
  • Red food coloring helps us dye the meringues so they resemble candy canes – it is totally optional. If you do use it, make sure to use gel rather than liquid.

Looking for more holiday recipes? Check these out!

Yield: 48 (1") Meringues

Peppermint Meringues

Peppermint Meringues

Peppermint Meringues - Whipped peppermint meringue that is piped and baked until crisp. An elegant addition to any holiday dessert spread or cookie tray.

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 1 hour
Total Time 2 hours 10 minutes


  • 2 large egg whites (room temperature)
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure peppermint extract
  • Red gel food coloring


  1. Preheat your oven to 275 degrees F and line two baking sheets with parchment paper or silpat mats.
  2. Add the egg whites to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until the egg whites become frothy - about 30 seconds.
  3. Add the cream of tartar and continue mixing on medium-low speed.
  4. Slowly add the granulated sugar, about one tablespoon at a time. It should take 1-2 minutes to add all of the sugar.
  5. Once all of the sugar has been incorporated, turn the mixer to medium speed and beat until the meringue can hold a stiff peak - about 3 minutes.
  6. Once the meringue holds stiff peaks, add the peppermint extract and mix just until combined.
  7. Use a small spoon or food brush to paint four vertical lines on the inside of a disposable piping bag fitted with a round or star tip. If you want small red accents around the edges, paint 4 - 1/4" thick lines. If you want the meringues to be red and white like a candy cane, paint 4 - 1" thick lines.
  8. Carefully fill the bag with meringue, trying not to smudge your food coloring lines as much as possible.
  9. Pipe 1" meringues on to the prepared baking sheet, making sure to pipe them at least 1" apart.
  10. Bake the meringues for 60-65 minutes or until they are dry and crisp. Open the oven door, turn off the oven, and allow the meringues to cool to room temperature - this should take about an hour.
  11. Transfer the cooled meringues to an airtight container and store at room temperature for up to five days.

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