Peppermint Meringue Cookies Recipes

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Hi, welcome to our recipe blog site. Below you can obtain a guide on how to make really tasty Peppermint Meringue Cookies recipes. The manufacturing procedure is extremely easy, you simply require to follow the techniques that we have actually composed on this page. The adhering to are the stages of how to prepare Peppermint Meringue Cookies. Please comply with the guidelines well.

These peppermint meringue cookies are the perfect treat if you are looking for something light, airy, and a little different from the usual chocolate treats.

They are crispy, have the perfect amount of peppermint flavor, and they are easy to make.  I hope you guys don’t mind but I have a lot of good things I want to post this coming month and I thought I would start things off with a cookie week.

So, I will try to post 5 cookies for you this week and not just any cookie.  I wanted to make sure they weren’t the average cookie you may see every year.

I’m sure a few of these cookies I will be posting will be familiar but probably forgotten about.  Like these peppermint meringue cookies.  They are a classic but often times I don’t see people making them.


  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon pure peppermint extract

pinch of salt

  • 3/4 cup (166g) granulated sugar
  • Red food coloring (the gel kind works best), optional


  1. Preheat oven to 200 degrees F (93 degrees C).  Line 2 baking sheets with parchment paper, set aside. 
  2. In a large bowl beat the egg whites, cream of tartar, peppermint, and salt with a mixer on medium until soft peaks form.  Gradually add the sugar, 1 tablespoon at a time beating on high.  Beat well after each addition.  Beat until stiff peaks form.
  3. Place a pastry bag fitted with a large star tip inside a large cup and fold excess over top of the cup.  This will help hold the pastry bag in place making it easier to paint the stripes and fill with meringue.  If desired, using a small paintbrush paint small stipes up the sides of the pastry bag.  Carefully spoon the meringue into the bag.  Pipe 1″ diameter cookies onto prepared baking sheet about 1″ apart.
  4. …………………………………………….

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