‘Tis the season for cookie platters, and these peppermint meringues earn their spot without much fuss. Six ingredients, one bowl, and about 15 minutes of hands-on time — the oven quietly handles the rest. They are crisp and airy, with a cool hit of peppermint and a dark chocolate dip, which means they look far more complicated to make than they actually are.
Why Peppermint Meringues Work
Peppermint meringues are the calm counterpoint to a tray of rich, buttery cookies. There is no flour and no butter in the recipe — just egg whites and sugar whipped into a cloud and flavored with peppermint. So they stay crisp and airy next to fudge, shortbread, and gingerbread. The dark chocolate dip adds just enough richness to keep things interesting, and a sprinkle of crushed candy cane makes them look like a snow-dusted shop cookie.
There is also no dough to chill, no rolling pin, and no cookie cutters involved. If you can separate eggs and turn on a mixer, you can make these, and the oven does most of the work while you wrap presents or watch a movie.
Six Peppermint Meringue Ingredients and Easy Swaps
Egg whites: You need four large ones, at room temperature. They whip faster and hold more air than cold whites, so separate them while the eggs are cold and let the whites sit on the counter for 20 to 30 minutes.
Granulated sugar: One cup builds the crisp shell. Superfine or caster sugar dissolves a little faster, but plain granulated works fine. Do not cut the sugar — it is what makes the meringues crunchy all the way through.
Cream of tartar: A quarter teaspoon keeps the whites stable. If you do not have any, swap in half a teaspoon of lemon juice or white vinegar.
Salt and peppermint extract: A pinch of fine salt balances the sweetness. Use peppermint extract, not mint, and start with half a teaspoon. If you swap in peppermint oil, use only one-eighth teaspoon — the oil is much stronger.
Dark chocolate: Two ounces of 60% cacao or higher. Milk chocolate or white chocolate both work if that is what you like; white chocolate with crushed candy cane is especially festive.
Tips for Crisp, Perfectly Swirled Peppermint Meringues
Start with a clean, dry bowl and beaters. Any trace of grease, or a speck of yolk, keeps the whites from whipping up, so wash everything and dry it well.
Add the sugar slowly, one tablespoon at a time, with the mixer running. Rushing this step gives you a grainy meringue. You are done whipping when the peaks stand up straight and glossy and the mixture no longer feels gritty between your fingers.
Pipe or spoon the mounds about 1½ inches wide and 1 inch apart. A piping bag with a star tip makes the pretty swirls; two spoons make a rustic, snowdrift look that is just as good.
Humidity is the enemy. Meringues soak up moisture from the air, so save this recipe for a dry day if you can, and skip baking during a rainstorm.
Trust the long, low bake. The meringues should feel dry and lift off the parchment cleanly. Then turn the oven off and leave them inside for the full hour — that slow cool is what makes them crisp all the way to the center.
Storing and Serving Peppermint Meringues
Once the chocolate has set, store the peppermint meringues in an airtight container at room temperature for up to two weeks. Keep them away from the dishwasher, the kettle, and other steamy spots. If you are layering them, separate the rows with parchment paper. They also freeze well for up to a month — just let them come back to room temperature before serving.
For a holiday platter, pair the peppermint meringues with hot cocoa or coffee, where the peppermint has a chance to shine. They are a light finish after a big dinner, and they travel well to cookie exchanges and neighbor gifts. A tin lined with parchment makes a lovely present.
Peppermint Meringues Recipe: 6-Ingredient Christmas Cookies
Ingredients
Method
- Preheat the oven to 225°F. Line two baking sheets with parchment paper.
- In a clean, dry bowl, beat the egg whites, cream of tartar and salt on medium speed until foamy, about 1 minute. With the mixer running, add the sugar 1 tablespoon at a time, then raise the speed to high and beat until stiff, glossy peaks form, 5 to 7 minutes. Beat in the peppermint extract.
- Pipe or spoon 1½-inch mounds onto the baking sheets, about 1 inch apart.
- Bake for 60 minutes, until the meringues are dry to the touch. Turn off the oven and leave them inside for 1 hour to cool and crisp.
- Melt the chocolate and dip the bottoms of the cooled meringues, or drizzle it over the tops. Let set at room temperature for 15 minutes.
Mix up a batch this weekend and let the oven do the work. These peppermint meringues bring the flavor of the season to the cookie platter without a lot of fuss — crisp, cool, and made to share.
