Peppermint Meringue Cookies Recipe -
Peppermint Meringue Cookies Recipe
  • READY IN hrs

Peppermint Meringue Cookies

Recipe by  

"Crunchy minty Christmas cookies!"

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Ingredients Edit and Save

Original recipe makes 56 cookies Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  1. Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
  2. In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
  3. Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.
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Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2003

This is an excellent cookie. It was a little tricky to bake, though. They will brown if the oven is too hot. A plain cookie is easy to make too. Substitute 1/2 teaspoon vanilla for all of the crushed peppermint. I piped them with a large star tip and they make pretty cookies.

Most Helpful Critical Review
Jan 14, 2008

Quite good, but not the best. An excellent low-calorie dessert. It tasted very much like marshmallows. I made several changes to the recipe: 1) Altered recipe to 28 cookies 2) Used fresh lemon juice in place of vinegar 3) Added a pinch of cream of tartar 4) Instead of peppermint candies/candy canes, I added 1/4 tsp vanilla extract 5) Sprinkled each cookie with unsweetened cocoa powder.

Dec 21, 2009

They turned out okay... but I made some mistakes that you should avoid. First, be sure to watch the cookies. For me, 90 minutes was too long. Second, if you are piping the meringues out, make sure that the candy canes are very finely crushed. Third, beat the eggs a little longer than you think you should (call it very stiff peaks). Folding in the candy canes causes the eggs to deflate a little bit. And finally, don't add extra peppermint extract like I did... mine are just TOO minty.

Dec 14, 2006

This cookie was delicious! Sweet and light and perfect for the holidays. My only comment is that the recipe as is only made about 13 cookies, not 54, as the recipes states. If you need a bigger batch of cookies definately double or triple the recipe!

Dec 04, 2008

Add one tiny drop of red (turns pink)to easily make look as good as there are. Very happy with the outcome. I had just remembered my mom making these when I was a child. They are so easy! Changes I made from reveiwers were a pinch of cream of tartar and lemon juice instead of cider vinegar(didn't have on hand).

Feb 04, 2011

Although these are AWEFUL if you misread the recipe (like I did the 1st time around) and use 1/8 CUP of vinegar vs. 1/8 TEASPOON... When following the recipe, they turn out great! I added 3 drops of pink/red food coloring and 1/4 teaspoon of peppermint and it was just the right amount of minty and sweet. Can't wait to make a bunch for Valentine's Day!

Jan 09, 2007

these were the highlight of my christmas season this year. i ended up making several batches. they were described as "all the taste of a candy cane without all the work" by one of my friends. one change that i made is that instead of using candy canes, i used the wrapped peppermint candies, about 15-20. worked just fine and tasted great.

Dec 04, 2003

This is an excellent recipe - very light cookies, perfect after a heavy meal. Especially with peppermint ice cream!


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  • Calories
  • 11 kcal
  • < 1%
  • Carbohydrates
  • 2.7 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • 0%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 8 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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