December 4th, 2012

Peppermint Meringues

Yields 36

Peppermint Meringues

10Prep Time

90Cook Time

100Total Time

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  • 4 egg whites, room temperature
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 cup white sugar
  • 20 peppermint candies, crushed


  1. Preheat oven to 200 degrees. Line 2 cookie sheets with parchment paper.
  2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until stiff peaks form.
  3. Gently fold in 1 tablespoon of the crushed peppermint. Drop by spoonfuls or pipe onto prepared cookies sheets, about 1 inch apart.
  4. Sprinkle remaining crushed peppermint over the cookies. Bake for 1 approximately 1 1/2 hours–baking time will vary slightly depending on the size of your meringues. Do not allow meringues to brown. They should be completely dry on the inside.
  5. When meringues are done, turn off the oven an leave the door ajar. Let meringues sit in the oven until completely cool. Loosen from parchment with a spatula.
  6. Meringues may be stored, loosely covered, in a cool dry place for up to 2 months.

Who Dished It Up First: Adapted from



  1. Thanks for your hints. I do love the melt in your mouth quality of a meringue! Yummy.

  2. this is big page for chocolate cake recipe r u like chocolate so like this and make at home

  3. I made meringues for the 1st time ever today! Kinda crazy since I’ve spent most of my life in the kitchen. These are SO easy to make. A nice light take on all of the heavy peppermint stuff around Christmas. This recipe made so many that I actually ended up with 3 cookie sheets full of meringues. So, for what seemed like 3 hrs., I had ooey-gooey meringue sitting in my mixing bowl before I could begin baking that 3rd sheet. I simply whipped that stuff back into shape and viola! They turned out just as good. They also had a much shinier finish than my others. Thank you for sharing your recipe. =)


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