Candycane Kiss Peppermint Meringue Cookies

Quick Hook

Peppermint Meringue Cookies are my holiday weakness. Oh my gosh, they vanish fast. This Candy Cane Kiss Peppermint Meringue Cookies twist tastes bright and minty.

I remember baking them at midnight. The kitchen smelled like peppermint candies. That memory sells the flavor profile crisp, airy, mint forward.

Quick stat: meringues are almost fat-free. That’s wild and handy. It’s one reason I adore a Meringue Cookie Recipe.

Brief Overview

This candy belongs to European pastry roots. Classic French technique shapes this Meringue Recipe.

Difficulty is medium. You need patience and clean bowls. Prep takes about 15 minutes active.

Bake low and slow. Use 200° F or 225° F for drying. Total time runs around 1 hour 35 minutes to 2 hours.

Yield is about 36 small kisses. Serve as Holiday Peppermint Cookies on festive trays. They’re perfect with hot chocolate.

Main Benefits

Top health perk: nearly no fat per cookie. They’re mostly egg whites and sugar. So they feel guilt lite.

Perfect occasion: holiday cookie swaps and tea. Also great as Peppermint Meringue Kisses on desserts. Friends always ask for seconds.

What makes them special? The crushed candy on top. Crushed Peppermint adds color and crunch. I love the tiny shards of Peppermint Candies.

Also the texture wins. Crisp outside, melt-in-mouth inside. Candy Cane Meringue Cookies bring that classic crunch.

If you’re vegan curious, try Aquafaba Peppermint Meringues. Aquafaba mimics egg whites surprisingly well. It’s a handy swap for vegan pals.

A quick note: how to make meringues matters. Clean tools and slow sugar addition are crucial. I learned this the hard way. Once I rushed and got sticky blobs. Never again.

Ready to bake? The next step is simple. Let’s move to ingredients.

Ingredients & Equipment

Main Ingredients

For the meringue stage:

• 4 large egg whites (about 120 g) , room temperature. Use fresh eggs.
• 1 cup superfine sugar (200 g) . Pulse granulated sugar if needed.
• 1/2 tsp cream of tartar (2 g) or 1/2 tsp lemon juice .
• Pinch fine salt ( ~1/8 tsp ).
• 1 tsp peppermint extract (5 mL) — use high-quality extract for true flavor.
• 1/2 tsp vanilla extract (2.5 mL) optional.
• A few drops red gel food color for swirls, optional.

For the garnish:

• 1/3 to 1/2 cup crushed candy canes (50 75 g) . Fresh peppermint candies crisp best.

Quality tips: use a clean, grease free metal or glass bowl. Fresh egg whites whip faster. Superfine sugar dissolves better. I learned this the hard way.

Once I used dusty sugar and the meringues were gritty. Never again.

Fun hook: Meringues are mostly sugar and air. They feel like little clouds.

Seasoning Notes

Essential spice combos: peppermint blends with a tiny vanilla whisper. For a grown-up twist, add 1/8 tsp finely grated orange zest.

Flavor enhancers: a drop of high proof spirit lifts aroma. A pinch of salt sharpens sweetness.
Aromatics: peppermint extract gives bright top notes.

Don’t overdo it. Start with 1 tsp .
Quick subs: cream of tartar → lemon juice. Superfine sugar → blitzed granulated.

Peppermint extract → 1/4 cup finely crushed peppermint candies steeped briefly (strain before adding).

Honestly, I love the crackle of crushed candy canes. It screams holiday.

Equipment Needed

Essential tools: stand mixer with whisk or electric hand mixer. Mixing bowls (metal or glass). Baking sheets. Parchment or silicone mats.

Piping bag and tip, optional. Rubber spatula. Kitchen scale recommended. Oven thermometer helpful.
Household alternatives: no stand mixer? Use a high speed hand mixer.

No piping bag? Use two spoons to dollop. No scale? Use measuring cups, but aim for accuracy.

I once made Candy Cane Kiss Peppermint Meringue Cookies with a hand mixer at my kitchen table. They still vanished in minutes.

If you want Aquafaba Peppermint Meringues instead, swap aquafaba using 3 tbsp per egg white and adjust whip time.

This list keeps your Meringue Cookie Recipe simple. It’s the heartbeat of how to make meringues that actually work.

Cooking Method

Prep Steps

Get everything ready first. This is a classic mise en place . Weigh your 4 large egg whites (about 120 g) and have 1 cup superfine sugar (200 g) measured.

Crush the Crushed Peppermint in a small bag now. It saves time.

Oh my gosh, clean bowls matter. Any fat stops whipping. Wipe bowls and whisk with vinegar. Safety note: raw egg whites can carry salmonella.

Use fresh eggs and wash hands. If worried, use Aquafaba Peppermint Meringues instead.

Fun stat: a meringue is mostly sugar and air. Weird, right? That’s why patience matters.

step-by-step Process

1. Preheat oven and line trays. Set oven to 200° F ( 95° C) or 225° F ( 110° C) . Use parchment.
2. Separate eggs cold, then warm whites to room temp. Add 1/2 tsp cream of tartar . Whisk to soft peaks.
3. Add sugar slowly. Add a tablespoon at a time. Whip to stiff, glossy peaks. Test sugar by rubbing. No grit should remain.
4. Fold in 1 tsp peppermint extract and optional vanilla. Pipe small rounds. Sprinkle Peppermint Candies or Crushed Peppermint on top.
5. Bake low and dry. At 225° F ( 110° C) bake 60– 75 minutes . At 200° F ( 95° C) bake 90– 110 minutes . Meringues should be pale and dry. Bottoms pull clean from parchment.
6. Cool inside the oven. Turn oven off and crack door. Let them rest 20– 45 minutes inside. This prevents cracking.

Visual cues: they should be crisp outside. They feel light. They lift off easily. If the center feels soft, bake longer.

Pro Tips

Use a kitchen scale. It takes the guesswork out. Add sugar slowly. Rushing ruins shine. For stripes, smear a little red gel inside the piping bag.

I did that once. Made them look cute but slightly pink still loved it.

Common mistakes: dirty bowls, rushed sugar, high heat. Avoid humidity. Store in airtight containers with a rice packet to absorb moisture.

make-ahead: Bake a day or two early. Keep at room temp. These Peppermint Meringue Kisses , Candy Cane Meringue Cookies , or Holiday Peppermint Cookies stay perfect for 5 7 days.

Honestly, this Meringue Cookie Recipe feels fancy. It’s actually forgiving. Try it. You’ll grin at the first bite.

Recipe Notes quick chat before you bake

At roughly 25 calories apiece, these bold little treats are guilt lite. I still remember my first batch of Peppermint Meringue Cookies .

They puffed up like tiny snow domes. Then they cracked when I opened the oven too quickly. Lesson learned. Be patient.

Serving Suggestions

Serve these as Peppermint Meringues with hot chocolate. They melt on warm drinks like a dreamy sugar cloud. Crumble some over vanilla ice cream for crunch.

I love a tray of Candy Cane Meringue Cookies on holiday cookie plates. Try them with espresso too. For a party, make a platter of Peppermint Meringue Kisses mixed with plain meringues.

Guests will ask for the recipe. Honestly, that’s the best compliment.

Storage Tips

Keep them airtight at room temp. Do not refrigerate. Humidity wrecks the crisp shell. If you must, add a packet of rice or silica to absorb moisture.

For longer storage, freezing is okay. Flash freeze on a tray, then bag. Thaw at room temp before serving. If they go chewy, crisp them in the oven at 200° F ( 95° C) for 5 10 minutes.

Cool completely in the oven for 20 45 minutes after baking to avoid cracks.

Variations

Want vegan? Try Aquafaba Peppermint Meringues . Use about 3 tablespoons aquafaba per egg white. It works, but needs a bit more patience.

For a chocolate twist, dip cooled cookies in dark chocolate. Swap peppermint candies for crushed peppermint or sprinkle with cocoa powder.

For seasonal flair, add orange zest in winter or swap peppermint extract for almond in spring.

Nutrition Basics

Simple math: about 25 kcal per small cookie. Mostly sugar and egg whites. No fat. They’re tiny sweets, so portion control helps.

Peppermint adds a refreshing finish and aids digestion. These are perfect little bites after a heavy meal.

Conclusion

Make them on a dry day. Slow and steady wins the bake race. You’ll get perfect Meringue Cookie Recipe results.

Go on try How to Make Meringues the way I did. You’ll be proud.

Frequently Asked Questions

How can I make Peppermint Meringue Cookies that are crisp on the outside and melt-in-your mouth inside?

Use room temperature egg whites in a perfectly clean, dry bowl and add the superfine sugar very slowly while whipping until you have stiff, glossy peaks that prevents grittiness and collapse.

Bake low and slow (about 200°F/95°C for 90 110 minutes or 225°F/110°C for 60 75 minutes) and then cool the meringues in the turned off oven with the door cracked to avoid sudden temperature shocks.

Practical tip: test sugar dissolution by rubbing a little meringue between your fingers it should feel smooth, not grainy.

Why did my meringues come out chewy, sticky, or cracked, and how can I fix or prevent that?

Chewiness or stickiness usually means they haven't been dried long enough or you made them on a humid day try returning them to the oven at the same low temperature to dry further and store them with a desiccant.

Cracking can be caused by baking at too high a temperature or moving them from hot oven to cold air too quickly; always cool them gradually in the oven with the door ajar. Also check that the sugar was fully dissolved and that your whites weren’t over- or under whipped before baking.

How much peppermint should I use and how do I add crushed candy cane without making the cookies soggy?

Start with about 1 teaspoon of high-quality peppermint extract for this batch and adjust slightly to taste add it only after the sugar has dissolved and whip briefly to avoid deflating the meringue.

Sprinkle or gently press the crushed candy cane onto each piped kiss immediately before baking so it adheres; note the candy will soften a little over time, so add extra pieces just before serving for the crunchiest texture.

If you want stripes rather than loose crumbs, use a drop of red gel in the bag for a peppermint swirl without extra moisture.

What’s the best way to store Peppermint Meringue Cookies and how long will they keep?

Store meringues in an airtight container at room temperature with a small packet of silica gel or a few grains of uncooked rice tucked in to absorb moisture never refrigerate, as the humidity will make them chewy.

Kept very dry, they stay crisp for about 5 7 days and sometimes up to two weeks, but on damp days the shelf life is much shorter. For gifting, pack them between layers of parchment in a rigid tin to protect their delicate shape.

Are candy cane Kiss Peppermint Meringue Cookies suitable for people with allergies or special diets?

Each small cookie is low-calorie (roughly 20 30 kcal) and contains almost pure sugar and egg white, so they're fat-free but not low-sugar people watching carbs or blood sugar should enjoy them sparingly.

For egg-allergic guests or vegans, you can experiment with aquafaba (chickpea brine) as a substitute roughly 3 tablespoons aquafaba per egg white but expect slightly different stability and texture.

If you're concerned about raw egg whites, use pasteurized eggs or the Swiss meringue method (gently heat whites and sugar to 120°F/49°C before whipping) for extra food safety reassurance.