I love this recipe because it uses just a handful of simple ingredients to create something elegant and eye-catching. The meringues bake low and slow until crisp and weightless, and the peppermint topping adds sparkle and seasonal flavor. They store incredibly well, so I can make them ahead of time and enjoy them throughout the holidays.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 egg whites ⅛ teaspoon salt ⅛ teaspoon cream of tartar ½ cup white sugar 2 peppermint candy canes, crushed
Directions
I preheat the oven to 225°F (110°C) and line two cookie sheets with foil or parchment paper.
In a clean glass or metal bowl, I beat the egg whites, salt, and cream of tartar until soft peaks form.
I gradually add the sugar while continuing to beat the mixture until stiff, glossy peaks form.
I drop spoonfuls of the meringue 1 inch apart onto the prepared baking sheets.
I sprinkle the tops with the crushed peppermint candy canes.
I bake the meringues for 1½ hours, making sure they dry completely inside without browning.
I turn off the oven, leave the door slightly open, and let the meringues cool completely in the oven.
Once cooled, I gently loosen them from the foil with a metal spatula and store them in a cool, dry place.
Servings and Timing
This recipe makes 48 meringues (4 dozen). Prep time: 20 minutes Cook time: 1 hour 30 minutes Additional time: 3 hours 10 minutes Total time: 5 hours
Variations
I add a drop of red or green gel food coloring to create a swirled or striped effect.
I mix in a tiny dash of peppermint extract for an extra-strong mint flavor.
I top the meringues with festive sprinkles instead of crushed candy when I want less texture.
I pipe the meringue using a star tip for a more decorative shape.
I dip the bottoms in melted chocolate once cooled for a richer finish.
Storage/Reheating
I store the cooled meringues in a single layer in an airtight container for up to 2 weeks, keeping them in a cool, dry place so they stay crisp. To extend storage, I keep them loosely covered in a very dry environment, as humidity can soften them. I do not reheat them, since heat can cause them to brown or become sticky.
FAQs
Why did my meringues turn sticky?
Humidity can cause stickiness. I make sure to bake on a dry day and store the meringues in an airtight container.
Can I use granulated sugar directly?
Yes, but I add it slowly so it dissolves fully. Undissolved sugar can make the meringues gritty.
What happens if I skip the cream of tartar?
The egg whites may not whip as stably. The cream of tartar helps the meringue hold its shape.
Can I pipe the meringues instead of spooning?
Yes, I use a piping bag fitted with a star or round tip for more decorative shapes.
How can I avoid browning?
I keep the oven temperature low and avoid opening the oven during baking.
Why didn’t my egg whites whip?
Any trace of fat or yolk can prevent whipping. I use a clean bowl and separate eggs carefully.
Can I make these without peppermint?
Yes, I leave off the candy and top with sprinkles or leave them plain.
Can I freeze meringues?
I avoid freezing them because moisture from thawing can make them sticky or collapse.
Can I use liquid food coloring?
I prefer gel coloring—liquid can deflate the meringue.
How do I know they’re fully dry?
I break one open; it should be crisp all the way through with no chewiness.
Conclusion
I love how these peppermint meringues turn minimal ingredients into a light, crisp, and festive treat. They’re perfect for gifting, snacking, or dressing up a holiday cookie tray—and they store beautifully so I can enjoy them throughout the season.
