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Peppermint Meringue Cookies

 Peppermint Meringue Cookies
Green and red swirls set these whimsical delights apart from any other meringue recipe. They look like they came straight from Candy Land. Each melt-in-your-mouth bite packs just the right amount of refreshing peppermint flavor that's perfectly complemented by the bottom layer of chocolate.
72 ServingsPrep: 45 min. + standing Bake: 40 min. + standing


  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 1 cup sugar
  • Red and green paste food coloring, optional
  • 6 ounces dark chocolate candy coating, chopped


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Add the cream of tartar, peppermint extract and salt;
  • beat on medium speed until soft peaks form. Gradually add sugar, 1
  • tablespoon at a time, beating on high until stiff glossy peaks form
  • and sugar is dissolved.
  • If desired, using a new small paintbrush, paint four alternating red
  • and green stripes inside a pastry bag fitted with a #2D star tip.
  • Fill bag with meringue. Pipe 1-1/2-in.-diameter cookies onto
  • parchment paper-lined baking sheets, repainting stripes if
  • necessary.
  • Bake at 250° for 40-45 minutes or until set and dry. Turn oven
  • off; leave meringues in oven for 1-1/2 hours. Carefully remove
  • meringues from parchment paper.
  • In a microwave, melt candy coating; stir until smooth. Dip bottoms of
  • meringues into melted coating, allowing excess to drip off. Place on

2 of 2

Peppermint Meringue Cookies (continued)

Directions (continued)

  • waxed paper; let stand until set. Store in an airtight container.
  • Yield: 6 dozen.
Nutritional Facts: 1 cookie equals 24 calories, 1 g fat (1 g saturated fat), trace cholesterol, 11 mg sodium, 4 g carbohydrate, 0 fiber, trace protein.