Description
This meringue cookies recipe creates airy, delicate Pink Peppermint Kiss cookies that melt in your mouth with a refreshing peppermint burst and subtle sweetness, perfect for elegant yet easy holiday desserts or family-friendly treats.
Ingredients
Scale
- Egg whites from 3-4 large eggs (about 100-120g), or 0.5 cup (120ml) pasteurized egg whites
- 0.75 cup (150g) granulated sugar
- 0.5 teaspoon (2.5g) cream of tartar
- 1 teaspoon (5ml) peppermint extract
- A few drops pink food coloring gel
- 1–2 tablespoons crushed candy canes (optional)
Instructions
- Prep Your Workspace: Preheat your oven to a low 200F (95C). Line two large baking sheets with parchment paper.
- Whip Egg Whites: In a clean, dry bowl of a stand mixer, beat the egg whites on medium speed until they become foamy and opaque (about 2 minutes). Add 0.5 teaspoon cream of tartar to stabilize them.
- Add Sugar Gradually: Increase speed to medium-high. Gradually add the granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form (this usually takes 7-10 minutes, and the mixture should look smooth and shiny).
- Flavor & Color: Gently fold in 1 teaspoon peppermint extract. Then, using a toothpick, swirl in a few drops of pink food coloring gel for that charming marbled effect. Do not overmix.
- Pipe Your Kisses: Spoon the meringue mixture into a piping bag fitted with a star tip (a 1M or similar works great for these small ‘kisses’). Pipe small, consistent swirls onto your prepared baking sheets, leaving about 1 inch between each.
- Bake & Dry Slowly: Bake for 1.5 to 2 hours at 200F (95C) until the meringues feel firm to the touch and easily lift off the parchment. They should look crisp and dry. Turn off the oven, leave the door slightly ajar, and let them cool completely inside for another 1-2 hours (or even overnight) to ensure they dry out fully and become perfectly crisp.
Notes
For chewy instead of crisp meringue cookies, extend the drying time in the turned-off oven until they are perfectly light and shatteringly crisp. For chocolate swirl meringues, drizzle melted dark chocolate over piped meringues before baking. Ensure your bowl is grease-free and no yolk is present when whipping egg whites for proper foaming. Fresh lemon juice can substitute cream of tartar.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 25 calories
- Sugar: 4 g
- Sodium: 15 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Keywords: meringue cookies, peppermint, pink, holiday, easy dessert, gluten-free, dairy-free, family-friendly, crisp, sweet