Peppermint Meringues

Looking for the perfect little treat? These bite-sized Peppermint Meringues will be the hit of the season! They’re easy to make and packed with peppermint flavor!

These Peppermint meringues are a light and airy dessert made from whipped egg whites, sugar, and peppermint extract. The meringue mixture is beaten until stiff peaks form, then piped onto a baking sheet and baked until crispy on the outside and soft on the inside. This makes a perfectly light dessert for the holidays and beyond!

Plus, meringues are naturally gluten free and lower in calories than most desserts, so they’re a treat that nearly everyone can enjoy!

Peppermint Meringue Ingredients

You only need a few ingredients to make these treats! You’ll need egg whites, sugar, cream of tarter, peppermint extract, and red food coloring. The food coloring is optional, but it’s fun if you want to make these around the holidays!

How to Check if Your Eggs are Fresh

If your eggs have been sitting in the fridge a while, it may be best to perform a freshness check before getting started. You can do this by placing your eggs into a bowl of water and checking if it floats or sinks. If it falls to the bottom and stays, then you are good to go. However, if it sinks then rises back to the top, this is an indicator that it’s rotten and needs to be tossed out.

How To Make Peppermint Meringue

Equipment Needed

  • Baking sheet or large tray
  • Parchment paper or Silpat mat
  • Stand mixer with paddle attachment
  • Spatula
  • Piping bag
  • Cooling rack
  • Airtight storage container

Tips for Perfect Peppermint Meringues

Use caster sugar instead of granulated sugar if you want a lighter consistency. Your local grocer may label it as ‘Caster Sugar’ or ‘Superfine Sugar’- both names are used interchangeably. Because of the fine texture of caster sugar quickly dissolves into baking mixes and specialty drinks- which is a plus due to the lightness of this treat.

If you want a chewier Peppermint Meringue texture, it would be best to whip your egg whites at room temperature. If you want a studier consistency, then do not allow your egg whites to warm up.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peppermint Meringues

Peppermint Meringue

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Looking for the perfect little treat? These bite-sized Peppermint Meringue bites will be the hit of the season! They’re easy to make and packed with peppermint flavor!


  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup caster sugar or granulated sugar
  • ½ teaspoon Pure peppermint extract
  • Red gel food coloring


  1. Preheat your oven to 275F 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.
  3. Beat on medium-low speed until the egg whites become frothy– about 30 seconds.
  4. Add the cream of tartar and continue mixing on medium-low speed.
  5. Slowly add the granulated sugar, about one tablespoon at a time.
  6. It should take 1-2 minutes to add all of the sugar.
  7. 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.
  8. Once the meringue holds stiff peaks, add the peppermint extract and mix just until combined.
  9. 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.
  10. If you want small red accents around the edges, paint 4- ¼” thick lines. If you want the meringues to be red and white like a candy cane, paint 4- 1” thick lines.
  11. Carefully fill the bag with meringue, trying not to smudge your food coloring lines as much as possible.
  12. Pipe 1” meringues on to the prepared baking sheet, making sure to pipe them at least 1” apart.
  13. 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.
  14. Transfer the cooled meringues to an airtight container and store at room temperature for up to five days.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star