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These Peppermint Meringues are perfect for gift giving or on a cookie tray! They are super budget-friendly and they’re so easy to make!
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Pin ItPeppermint Meringue Cookies
Unlike regular cookies that call for sugar, butter, flour, and a whole slew of other ingredients, this Peppermint Meringues recipe only calls for FIVE common ingredients. If you have a few candy canes to spare, this is a great way to use them. These cookies make a great addition to holiday cookie trays – and they also make a great gift for a neighbor or friend.
Peppermint Meringues or Forgotten Cookies?
Are you familiar with meringue cookies? They’re not like your typical cookies! My oldest son calls them “light as air cookies” because they’re light and airy! ? One of the best things about them besides how easy they are to make is that you can almost forget about them and it’s not a big deal! Actually, that’s kinda what we’ll do to dry them out and another name they are sometimes known as … Forgotten Cookies.
Peppermint Meringues recipe
- egg whites
- salt
- cream of tartar
- granulated sugar
- peppermint candy canes
How to make Peppermint Meringues
- In a mixing bowl, beat egg whites until foamy. Sprinkle with the salt and cream of tartar; beat until soft peaks forms. Gradually add sugar, beating until stiff peaks form, about 7-8 minutes.
- Drop by teaspoonfuls onto ungreased foil-lined baking sheets. Sprinkle with crushed candy. Bake at 225°F for 90 minutes (one and a half hours).
- Turn off the oven heat and leave cookies in the oven with the door slightly ajar for at least an hour or until the cookies cool.
- Store in an airtight container.
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Peppermint Meringues
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Equipment
Ingredients
- 2 large egg whites
- ⅛ teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ cup sugar
- 2 peppermint candy canes, crushed
Instructions
- In a mixing bowl, beat egg whites until foamy. Sprinkle with the salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7-8 minutes.
- Drop by teaspoonfuls onto ungreased foil-lined baking sheets. Sprinkle with crushed candy. Bake at 225°F for 90 minutes (one and a half hours).
- Turn off the oven heat and leave cookies in the oven with the door slightly ajar for at least an hour or until the cookies cool.
- Store in an airtight container.
Notes
- You might also know these as “forgotten cookies”!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on December 19, 2013. Updated on December 11, 2019.
These were so easy to make and absolutely delicious!!!
I made these today. They turned out great! I’ve never made meringue cookies before! I love them and so easy to make!
I love these.. I didn’t know they were so easy. This is my third time making them. I tripled the recipe and added a few drops of peppermint extract. I plan to give them away for Christmas, in little festive bags. Thanks for the recipe.
So, you don’t add peppermint flavoring to these? Just the crushed peppermint on top?
You can add a little bit of extract if you like.
Can you add peppermint extract to the recipe?
yes, you can.
Can. this recipe be doubled? Looks so festive!
It sure can!
Can these be frozen?
Yes, you can freeze meringue cookies, but when you defrost them, be careful that they don’t absorb any moisture and soften the meringue. Layer them in an airtight container between parchment papers, and freeze for up to a month.
Does this recipe double well?
Yes, you can double it.
I made these and tweeked the recipe a little. I painted red stripes in my piping bag to stripe the meringues…then dipped the bottoms of half of them in dark chocolate and the other half in white chocolate. They came out fantastic. Will be making these often.
Would liquid egg whites work for this too? From a box?
No. It needs to be egg whites.
Hi! Are these good to make ahead on the holidays or do they have a short shelf life