Peppermint Meringues

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Light and airy peppermint swirls in delicious meringues cookies. ‘Tis the season for all things peppermint, shopping and big wooly mittens, cookies and hot cocoa, and of course, cookie exchanges.

Light and airy peppermint swirls in delicious meringues cookies. 'Tis the season for all things peppermint, shopping and big wooly mittens, cookies and hot cocoa, and of course, cookie exchanges.Peppermint Meringues

I also have a similar recipe using Dark Chocolate and Mint Chip Clouds. More of my favorite holiday treats are Skinny Gingerbread Cookies and No Bake Chocolate and Peanut Butter Cookies.

And what can be more symbolic this time of year than peppermint flavored cookies.

Light and airy peppermint swirls in delicious meringues cookies. 'Tis the season for all things peppermint, shopping and big wooly mittens, cookies and hot cocoa, and of course, cookie exchanges.

The taste of these meringues is somewhere between a cookie and a candy cane. I found out by accident that dissolving one into my morning coffee with a little whipped cream instantly makes me feel like I’m drinking a Starbucks Peppermint Latte. I bet it would be yummy in hot cocoa too!

Meringues are made with egg whites and sugar, so they are naturally low-fat and gluten-free. They can be flavored with different extracts to get different results, and baking them in different temperatures will yield different textures. Some of my favorites varieties include the Chocolate Chip Clouds, Black and White Clouds, and To Die For Coconut Cookies.

How To Make Peppermint Meringues

Light and airy peppermint swirls in delicious meringues cookies. 'Tis the season for all things peppermint, shopping and big wooly mittens, cookies and hot cocoa, and of course, cookie exchanges.

These beautiful candy cane gems are colored with a paint brush and a little gel paste food coloring (available at Michaels) just before piping to give you the peppermint stripe. Completely optional of course, but it really makes the cookie. Always use metal bowls and beaters and be sure they are squeaky clean before making meringues to guarantee good results.

For more skinny cookie recipes to add to your cookie exchange this holiday season, click here.

Light and airy peppermint swirls in delicious meringues cookies. 'Tis the season for all things peppermint, shopping and big wooly mittens, cookies and hot cocoa, and of course, cookie exchanges.
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5 from 4 votes
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Peppermint Meringues

21 Cals 0.5 Protein 5 Carbs Fats
Prep Time: 20 mins
Cook Time: 2 hrs
Yield: 30 servings
COURSE: Dessert
CUISINE: American
Light and airy peppermint swirls in delicious meringues cookies. 'Tis the season for all things peppermint, shopping and big wooly mittens, cookies and hot cocoa, and of course, cookie exchanges.

Ingredients

  • 3 large large egg whites
  • 3/4 cu sugar
  • 1 drop peppermint concentrate , or 1/2 tsp pure peppermint extract
  • Red gel-paste food coloring

Instructions

  • Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Wilton M1). Set aside.
  • Place egg whites and sugar in the heatproof bowl of an electric mixer.
  • Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
  • Transfer bowl to an electric mixer fitted with the whisk attachment.
  • Whisk on medium-high speed until stiff peaks form.
  • Mix in peppermint concentrate.
  • Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag.
  • Fill bag with 1 to 2 cups meringue.
  • Pipe small (3/4-inch-high) star shapes onto prepared baking sheets.
  • Refill bag as necessary, adding food coloring each time.
  • Bake cookies until crisp but not brown, about 1 hour 40 minutes.
  • Shut the oven off and leave in the oven for 30 minutes.
  • Let cool completely on sheets on wire racks then place in a sealed container.

Video

Notes

Makes 90 - 100 small cookies.
Adapted from Martha Stewart

Nutrition

Serving: 3cookies, Calories: 21kcal, Carbohydrates: 5g, Protein: 0.5g, Sodium: 6mg, Sugar: 5g
WW Points Plus: 1
Keywords: Christmas Cookies, holiday cookies, low calorie cookies, peppermint cookies, Peppermint Meringues

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134 comments

  1. I love these so much! I couldn’t get the peaks to form so I added another egg white and some cornstarch. I also used vanilla extract instead of peppermint extract and it still works fine!

  2. Can you use silicone baking mata in place of parchment paper?

  3. These are absolutely wonderful!  I will be sharing these at my Weight Watchers meeting.

  4. How long can they keep and should they be refrigerated or not?

  5. Have you ever tried making these with Monkfruit or another granular sugar besides cane sugar?

  6. Please can someone help — is it 175 F?  Based in the UK and really want to try these — am assuming you’re working in Fahrenheit but have not made little meringues like this before..,

    • Yes it is in Fahrenheit. Low and slow bake for these cookies or else they will scorch or turn brown and it won’t be as pretty white. 

  7. Can sugar substitute be used in place of real sugar? Lot of diabetics in family.

  8. What is the shelf life of this little gems?

  9. Do you think Swerve could be used in this?

  10. I made these last year and they were a hit. They really do taste like those little starlight mints. I am making them again right now except this time I am going to dip the bottoms of them in a little white chocolate!

  11. I made these at Christmas last year and they were PERFECT! We made more at New Years with a cake batter extract and those were so yummy too! Perfect light little something that can fit into all the years celebrations. 

  12. This is my new favorite holiday treat recipe. It was a huge hit with my family. I used 1/2 teaspoon of McCormick’s pure peppermint extract, which yielded a very pronounced peppermint flavor. We liked it but I might consider reducing it slightly the next time. I also had to bake them much longer than the recipe indicated, but it was worth it!

  13. Is this 175 degrees F or C?