Peppermint Meringue Kisses
Quick Hook
Peppermint Meringues are my go-to festive treat. Honestly, they taste like winter in a bite. The peppermint zing and crunchy candy cane bits make them irresistible.
Oh my gosh, the first time I made them I burned one tray. Lesson learned. Fun fact: meringues have been loved in Europe since the 17th century.
This little Meringue Cookie Recipe is light and airy. It’s basically magic from whipped egg whites.
Brief Overview
These cookies borrow a French/Swiss meringue approach. That gives glossy, stable peaks and a melt-in-mouth texture.
Difficulty is Easy Medium. You need clean gear and patience. Prep: about 20 minutes active. Stand time: 1 hour while you prep oven/pans.
Bake/dry: 1 hour 30 minutes . Cool/dry: _1 hour_ in the oven. Total time roughly _~ 4 hours_. Most is hands off.
Yield is about 30 small kisses. Serve three per person. Great for cookie trays and gift tins.
Main Benefits
Top health perk? These are low-fat. They’re mostly egg whites and sugar. You get a little protein with almost no fat.
Perfect for holiday trays or after a heavy meal. Peppermint cuts richness and refreshes the palate. Pair with hot chocolate or espresso for balance.
What makes this recipe special is the peppermint twist. Using peppermint extract and crushed candy cane gives both aroma and crunch.
Try piping red swirls for Peppermint Meringue Kisses or make Candy Cane Meringues for extra flair.
Honestly, the trickiest bit is humidity. I once failed a batch in a rainy week. Clean, dry bowls saved the next one. Read: wipe bowl well and don't rush adding sugar.
This is also a nice beginner How to Make Meringues project. It’s the classic Meringue Recipe you can tweak. Want a Swiss style version? The method works great as a Swiss Meringue Recipe too.
Ready to dive in? I’ll list the exact ingredients next. Grab room temperature egg whites and your candy canes. Let’s make crisp, minty Holiday Meringue Cookies .
Ingredients & Equipment
I love making Peppermint Meringues every December.
Meringues date back over 300 years. That feels cozy.
This section covers the Main Ingredients, Seasoning Notes, and Equipment.
Main Ingredients
For the meringues (use in order)
- 4 large egg whites (room temperature, about 120 132 g total). Fresh eggs whip better.
- 1 cup (200 g) superfine or granulated sugar . Superfine dissolves faster.
- 1/4 teaspoon (1 g) cream of tartar . Or substitute vinegar/lemon.
- Pinch fine sea salt ( about 1/8 teaspoon ). Balances sweetness.
- 1/2 teaspoon (2.5 ml) peppermint extract . Avoid peppermint oil.
- 1/4 teaspoon (1.25 ml) vanilla extract (optional). Rounds the flavor.
- Red gel food coloring, a few drops (optional). Use gel for color.
- 1/3 cup (50 g) crushed peppermint candy . Reserve some fine dust for sprinkling.
Quality notes for key ingredients:
- Egg whites must be clean and room temp. No yolk allowed.
- Sugar should be superfine for glossy peaks. Pulse normal sugar if needed.
- Peppermint extract should be food grade. Too strong extract tastes soapy.
Seasoning Notes
Essential spice combos:
- Peppermint plus vanilla is classic.
- Try a whisper of cocoa for chocolate pairing.
- A tiny pinch of cinnamon works with dark chocolate.
Flavor enhancers and aromatics:
- Cream of tartar stabilizes the foam.
- A drop of lemon juice dissolves sugar faster.
Quick substitutions:
- Cream of tartar → 1/2 teaspoon white vinegar or lemon juice.
- Peppermint extract → 1/4 teaspoon mint chocolate chips melted.
- Crushed candy cane → chopped peppermint chips.
Equipment Needed
Essential tools only:
- Electric stand mixer or hand mixer with whisk.
- Digital kitchen scale for accurate measures.
- Piping bag and medium tip. Spoon works too.
- Baking sheets with parchment or silicone mats.
- Oven thermometer. Set oven to 200° F ( 95° C) for drying.
Common household alternatives:
- Hand whisk if you lack a mixer. Expect sore arms.
- Zip-top bag with a corner snipped for piping.
- Rolling pin or jar to crush candy.
Oh my gosh, piping those tiny Peppermint Meringue Kisses feels like decorating snow.
Keep tools dry and clean. That is the real secret.
Cooking Method Peppermint Meringues
Fun fact: meringues date back to the 17th century. They still feel magical. I love piping tiny Peppermint Meringues while sipping coffee. They vanish fast at holiday parties.
Prep Steps
Have all ingredients weighed and ready. Room temperature egg whites, superfine sugar, cream of tartar. This mise en place keeps you calm.
Save time by lining two baking sheets first. Prep your piping bag and tip. Crush candy canes into two textures. Keep a small bowl for dust.
Safety first. Avoid raw egg yolk in whites. Clean bowls well. Keep oven thermometer handy.
step-by-step Process
- Preheat oven. Set to 200° F ( 95° C). Place racks mid and lower.
- Whip whites with cream of tartar and salt. Beat until soft peaks form.
- Add sugar slowly. Add a tablespoon at a time. Beat to stiff, glossy peaks.
- Fold in peppermint and vanilla gently. Dollop red gel into bag for stripes.
- Pipe 1" kisses. Sprinkle crushed candy while tacky.
- Bake/dry. Bake for 1 hour 30 minutes until surface is dry. Turn off oven and cool inside for 1 hour. Open door slightly while cooling.
Visual cues help. Peaks must stand straight before piping. Baked shells lift cleanly. The surface looks dry and matte. If interior feels chewy, return to oven at 200° F ( 95° C) longer.
Pro Tips
Use a clean, dry metal bowl. Any grease kills the foam. This is the #1 tip for this Meringue Cookie Recipe.
Technique two: add sugar very slowly. Quick sugar ruins texture. Technique three: paint gel inside bag for Candy Cane Meringues stripes.
Common mistakes: rushing the drying step. Increasing temp causes browning and cracking. Also, don’t refrigerate finished cookies. Humidity ruins them.
make-ahead: bake and store in an airtight container. They last 1 2 weeks in a dry spot. Re-crisp at 200° F ( 95° C) for 10– 15 minutes if needed.
I call these Peppermint Meringue Kisses. They’re an Easy Meringues win. Try this Meringue Recipe for Holiday Meringue Cookies. Honestly, they taste like winter in your mouth.
Want the full Swiss Meringue Recipe version next?
Recipe Notes quick notes from my kitchen
Oh my gosh, Peppermint Meringues are pure joy. I made these as Peppermint Meringue Kisses last December. They vanished before the coffee cooled.
Fun fact: meringues are just whipped egg whites and sugar. Simple science. You don’t need fancy skills.
Serving Suggestions
Plate small kisses on a white platter. Contrast them with dark chocolate squares. For a festive tray, add Holiday Meringue Cookies , shortbread, and candied nuts.
Serve with hot chocolate or espresso. Peppermint + cocoa is magic. For afternoon tea, try minty herbal tea. As a dessert garnish, top chocolate mousse.
The crisp texture balances rich, creamy desserts. If you want show stoppers, make Candy Cane Meringues and scatter crushed candy cane.
Storage Tips
Do not refrigerate meringues. Humidity ruins crispness. Store in an airtight container at room temperature. Keep them away from steam sources.
For longer life, freeze baked meringues. Flash freeze on a tray first. Then transfer to a sealed bag. Thaw at room temperature for 30 minutes.
To re-crisp softened meringues, heat at 200° F ( 95° C) for 10 20 minutes . Cool completely before storing again.
Variations
For a vegan twist, try aquafaba. Whip chickpea brine like egg whites. It’s a solid Meringue Cookie Recipe alternative. For low-sugar diets, erythritol may work, but expect texture changes.
Seasonal swaps are fun. Replace peppermint with orange zest for winter citrus. Or stir in ground ginger for cozy spice.
I once painted red stripes inside my piping bag. The Easy Meringues looked like candy canes.
Nutrition Basics
For three kisses, expect about 100 110 kcal . Mostly carbs from sugar. A small protein boost comes from egg whites. low-fat and low sodium.
They’re a light treat after heavy meals. Remember, meringues are mostly sugar. Enjoy in moderation.
I love how forgiving this Meringue Recipe can be. Try the Swiss Meringue Recipe style someday. Honestly, bake once and you’ll get hooked.
Go ahead and make these Peppermint Meringues. You’ve got this.
Frequently Asked Questions
What are Peppermint Meringues and how do they differ from regular meringues?
Peppermint Meringues are light, crisp meringue kisses flavored with peppermint extract and often finished with crushed candy cane for a festive crunch. The base technique is the same as other meringues whipped egg whites and sugar stabilized with a bit of acid but the peppermint and candy give them a cooling, holiday forward flavour and a bit of texture.
They’re baked “low and slow” until dry, so they’re crisp on the outside and melt on the tongue.
Why did my meringues collapse, weep, or stay sticky and how can I fix that?
Most failures come from grease or yolk in the bowl, under whipping, adding sugar too quickly, or baking in humid conditions. Make sure bowls and whisk are spotless and dry, use superfine sugar added slowly, whip to stiff glossy peaks, and dry the meringues at a low oven temperature with an oven thermometer to avoid hot spots.
If they’re sticky after baking, return them to a low oven (about 95 105°C / 200°F) to dry longer, and avoid baking on very humid days if possible.
Can I make Peppermint Meringues ahead of time and what’s the best way to store them?
Yes they’re an excellent make-ahead cookie. Store cooled meringues in an airtight container in a cool, dry place for up to 1 2 weeks; include a small food safe desiccant or a sheet of kitchen paper if your kitchen is humid.
You can also freeze them in a sealed container with parchment layers for up to 3 months and thaw at room temperature to avoid condensation. Don’t refrigerate them, as the fridge’s moisture will soften them quickly.
Are Peppermint Meringues suitable for people with allergies or special diet needs, and what are the nutrition basics?
Meringues are naturally gluten-free and virtually fat-free, but they do contain egg whites so they’re not suitable for anyone with an egg allergy and aren’t vegan. A typical serving (about three small kisses) contains roughly 100 110 kcal and around 24 25 g of sugar, so they’re a high sugar treat to enjoy in moderation.
If you’re worried about raw egg, use pasteurized egg whites or make a Swiss style meringue where the whites and sugar are gently heated to 160°F/71°C for safety.
What are easy variations or serving ideas for Peppermint Meringues?
Try dipping the bottoms in dark chocolate and sprinkling with crushed candy cane, pipe red gel into the bag for peppermint swirls, or make larger pavlova style nests and top with whipped cream and berries for a festive dessert.
They’re brilliant with a mug of peppermint hot chocolate or served on a Christmas biscuit tray alongside mince pies and shortbread for afternoon tea. For experienced bakers, experiment with flavour pairings like chocolate mint layers or a thin ganache filling between two kisses for extra decadence.
Peppermint Meringue Kisses
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 105 kcal |
|---|---|
| Protein | 1.5 g |
| Fat | 0.1-0.2 g |
| Carbs | 25 g |
| Fiber | 0 g |
| Sugar | 24-25 g |
| Sodium | 20 mg |
