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    Make It Skinny Please » Recipes » Desserts » Peppermint Meringue cookies

    Published: Dec 5, 2021 · Modified: Dec 4, 2021 by Toni Dash · 14 Comments

    Peppermint Meringue cookies

    Weight Watchers Points1
    Calories: 15kcal
    Carbs: 4g
    Protein: 1g
    Fats: 1g
    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    peppermint meringues with title overlay

    Light airy Peppermint Meringue Cookies are perfect for the holiday season. Melt-in-your-mouth cookies with crushed peppermint candies are a guilt-free festive treat!

    peppermint meringues with title overlay
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    peppermint meringues with title overlay

    It's that cookie platter time of year and nothing saves the day like the Peppermint Meringues recipe. They are cute, festive, easy to make and full of peppermint flavor.

    Perfect meringues really do melt in your mouth. They have a crisp exterior and slightly chewy center. Perfect for guilt-free dessert.

    They are a fun treat and great gift. They are also easy to change up (like our Spice Meringue Cookies). Try our easy meringue recipe for cookies and pops too.

    Jump to:
    • What makes this skinny?
    • Recipe Ingredients Notes
    • How to make Peppermint Meringues - Step-by-Step
    • Variations
    • Pro Tips
    • How to Store
    • More recipes you'll love!
    • Recipe

    What makes this skinny?

    The ingredients are basically egg whites and ¾ cup granulated sugar. There is no butter, oil or flour (more calorie dense ingredients).

    Because the egg whites are whipped the recipe makes 63 bite-size cookies, spreading out the ingredients across lots of cookies. Plenty to enjoy a few with little calories.

    peppermint meringues with peppermints

    Recipe Ingredients Notes

    peppermint meringues labelled ingredients

    Egg whites. Use fresh large egg whites. Be sure to not include any egg yolk. Use real eggs not egg whites in the carton.

    Cream of tartar. This acts as a stabilizer allowing whipped eggs whites to fluff up to several times their original size and hold their structure.

    Food coloring. We prefer gel food coloring. You won't need much and the color is brilliant. If you prefer a white meringue leave the food coloring out.

    Wilton peppermint crunch holiday sprinkles. These are finely chopped peppermint bits that can be found where baking supplies are sold (other brands make them too). Crushed peppermints or peppermint candy canes can be used as well.

    How to make Peppermint Meringues - Step-by-Step

    Meringues transform from stiff glossy peaks to a matte surface of meringue when they are done. Baking on a low oven temperature allows the cookies to set without cracking.

    STEP 1. Preparation

    Pre heat oven to 250 degrees F. Line two baking sheets with parchment paper (photo 1).

    peppermint meringues recipe steps 1-4

    STEP 2. Make the meringue

    Using an electric mixer (hand held or stand mixer fitted with a whisk attachment) beat egg whites and salt on medium-high speed until they are foamy (photos 2-3).

    Add in the cream of tartar (photo 4) and continue mixing until soft peaks have formed (photo 5).

    Continue mixing and slowly add in the sugar (photo 6) until stiff peaks form (they will be stiff shiny peaks) (photo 8).

    On low speed mix in the desired amount of food coloring (photo 7).

    Remove the bowl from the mixer and fold in ½ of the peppermint sprinkles with a spatula (photo 9).

    peppermint meringues recipe steps 5-8

    STEP 3. Pipe meringues

    Spoon the meringue mixture into a piping bag fitted with a large round tip (photo 10). Pipe 1-inch mounds onto the prepared cookie sheets, placing them 1 inch apart (photo 11).

    Sprinkle the tops with the remaining peppermint sprinkles (photo 12).

    peppermint meringues recipe steps 9-11

    STEP 4. Bake

    Bake meringues for 1 hour. At the 1-hour mark, shut off the oven and crack the oven door for 5 minutes.

    At the 5 minute mark shut the door, with the oven still off, and allow the meringues to sit in the oven for 1 hour to allow them to completely dry out (photo 13).

    peppermint meringues recipe steps 12-13
    peppermint meringues with sprinkles

    Variations

    Use a star piping tip. Depending on the size of the peppermint sprinkles or crushed candy cane you may be able to use a large open star tip such as the 1M from Wilton. A large star tip will make star shapes of the meringues.

    No piping bag? No problem! Use a gallon plastic freezer bag instead (like Ziploc brand). Snip off a corner and insert the piping tip OR pipe from the corner of the bag directly.

    No piping option. If you do not have a pastry bag or would prefer not to pipe the cookies spoon meringue onto the baking sheet instead. Another option would be to use a small cookie dough scoop and drop mounds onto the cookie sheet.

    Mini chocolate chips. For a swap in OR to make chocolate peppermint meringues add some mini chocolate chips.

    peppermint meringues in a bowl overhead

    Pro Tips

    Start with a clean bowl. To whip the meringue starting with a clean bowl is a must.

    Use a stand mixer if possible. You'll get to the firm peaks stage much faster with a stand mixer.

    Humidity. Avoid making meringues on humid days. The sugar in the meringue mixture will absorb the moisture from the air making it difficult to create the needed stiff peaks. High humidity can turn meringues soft and sticky after they are baked too. Be sure to store in a well sealed container and keep them in a cool, dry location.

    peppermint meringues on a plate

    How to Store

    Store in an airtight container at room temperature (they should be in a cool dry place). Will stay good for up to 2 weeks.

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    Recipe

    peppermint meringues in bowl

    Peppermint Meringues

    Weight Watchers Points1
    Click to track Weight Watchers Points
    Light and airy Peppermint Meringues are a perfect holiday treat or gift. These melt-in-your-mouth treats are a delicious guilt-free dessert recipe.
    5 from 109 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Low Calorie
    Prep Time: 20 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 20 minutes minutes
    Servings: 63 meringue cookies
    Calories: 15kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 3 large egg whites use fresh egg whites not from a carton
    • ⅛ teaspoon kosher salt
    • ¼ teaspoon cream of tartar
    • ¾ cup granulated sugar
    • Red food coloring
    • ⅓ cup Wilton peppermint crunch holiday sprinkles crushed peppermints or candy canes can be used as well

    Instructions

    • Pre heat oven to 250 degrees F. Line two baking large sheets with parchment paper.
    • Using an electric mixer (stand mixer fitted with a whisk recommended), beat the egg whites and salt on medium-high speed until they are foamy.
    • Add the cream of tartar and continue beating until soft peaks have formed.
    • Continue beating while slowly adding the sugar until stiff glossy peaks form.
    • Set the mixer on low speed and mix in the desired amount of food coloring.
    • Remove the bowl from the mixer and fold in ½ of the peppermint sprinkles with a spatula.
    • Spoon the meringue mixture into a piping bag fitted with a large round tip. Pipe 1-inch mounds onto the parchment paper, placing them 1 inch apart.
      Sprinkle the tops with the remaining peppermint sprinkles.
    • Bake in the oven for 1 hour. At the 1-hour mark, shut off the oven and crack the oven door for 5 minutes.
      At the 5 minute mark shut the door, with the oven still off, and allow the meringues to sit in the oven for 1 hour to allow them to completely dry out.

    Notes

    Pro Tips
    Start with a clean bowl. To whip the meringue starting with a clean bowl is a must.
    Use a stand mixer if possible. You'll get to the firm peaks stage much faster with a stand mixer.
    Humidity. Avoid making meringues on humid days. The sugar in the meringue mixture will absorb the moisture from the air making it difficult to create the needed stiff peaks. High humidity can turn meringues soft and sticky after they are baked too. Be sure to store in a well sealed container and keep them in a cool, dry location.
    How to Store
    Store in an airtight container at room temperature (they should be in a cool dry place). Will stay good for up to 2 weeks.

    Nutrition

    Calories: 15kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 7mg | Potassium: 5mg | Sugar: 3g | Calcium: 1mg | Iron: 1mg
    peppermint meringues with title overlay
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutritional Coach and certified Weight Loss Specialist, writer/blogger, photographer, chief recipe developer and creator of Make It Skinny Please. She has been developing easy to make, well-tested recipes since 2010. Her slimmed down recipes using real food ingredients bring excitement to the dining table and never taste like 'diet food'. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

      5 from 109 votes (96 ratings without comment)

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      Recipe Rating




    1. Beth says

      December 22, 2022 at 10:45 am

      5 stars
      These are absolutely delicious. The flavors are perfect with the meringue textures. I'm going to be making a double batch of these for Christmas.

      Reply
    2. Jess says

      December 22, 2022 at 10:21 am

      5 stars
      These are the perfect holiday treat!!

      Reply
    3. Joanne says

      December 22, 2022 at 10:10 am

      5 stars
      These were a great addition to our holiday sweets. Everyone loved them.

      Reply
    4. Sue says

      December 22, 2022 at 9:36 am

      5 stars
      The PERFECT skinny dessert ~ Happy Holidays Toni!

      Reply
    5. Barbara T says

      December 22, 2022 at 9:29 am

      5 stars
      These seriously come out perfect every time I make them. They look fancy but are so easy!

      Reply
    6. Andrea says

      December 22, 2022 at 9:19 am

      5 stars
      Light, airy and perfect holiday flavors! Yummy!

      Reply
    7. Eliza says

      December 06, 2021 at 5:03 pm

      5 stars
      What a great holiday recipe! I love knowing that these tasty, minty morsels are gluten free and low calorie, and it's amazing that you get more than 60 cookies from the batch. Thanks for another winning recipe from Make It Skinny Please.
      (P.S. Your photography for these cookies is GORGEOUS!)

      Reply
      • Toni Dash says

        December 06, 2021 at 10:58 pm

        Thanks so much!

        Reply
    8. Jyoti Behrani says

      December 06, 2021 at 4:14 pm

      5 stars
      Great recipe! Just made these and they are incredible! The lightest and the most prettiest cookie I've ever made. Thanks for sharing!

      Reply
    9. Andrea says

      December 06, 2021 at 4:07 pm

      5 stars
      Loving the peppermint flavor of these meringues! They look melt in your mouth delicious!

      Reply
    10. Gwynn Galvin says

      December 06, 2021 at 3:38 pm

      5 stars
      These cookies are festive and delicious and perfect for my holiday cookie swap!

      Reply
    11. Andrea Thueson says

      December 06, 2021 at 1:36 pm

      5 stars
      I am a sucker for anything peppermint flavored, especially this time of year. And these cookies are perfection. I can't get over that they are only 15 calories per cookie!

      Reply
    12. wilhelmina says

      December 06, 2021 at 10:24 am

      5 stars
      These are like eating a crisp little cloud. So delicious and wonderfully flavored. They are really much easier to make than I thought and my family was super impressed with them!

      Reply
    13. Jessica Burgess says

      December 06, 2021 at 10:21 am

      5 stars
      WOW! We made these this weekend for a cookie exchange party and everyone was asking for the recipe!! Thank YOU for making me the cookie hero! Haha!

      Reply

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    Welcome! I’m Toni. I'm a Certified Nutrition Coach and NASM certified Weight Loss Specialist. I'm excited to share Classic Recipes made more calorie friendly using real food!

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