Peppermint Meringues (Light, Crispy & So Easy to Make!)

If you’ve ever been intimidated by making meringues, I’m about to change your life. These peppermint meringues look impressively fancy with those pretty swirls and festive red stripes, but they’re shockingly easy. Five ingredients. One bowl. And honestly, most of the “work” is just letting your mixer do its thing while you scroll through Instagram.

Why You’ll Love This Peppermint Meringue Recipe

Okay, let me be real with you. I tried to convince myself these were “healthy” because they’re made with egg whites (protein!) and no butter or oil (victory!). But let’s be honest – they’re still made with sugar and they’re still dessert. The good news? They’re so light and airy that eating three doesn’t feel nearly as guilty as eating three brownies.

But here’s what you’ll actually love about them:

They’re ridiculously easy. If you can turn on a mixer and wait, you can make meringues. There’s no complicated technique here – just whip, pipe, and bake.

They look expensive and fancy. Those pretty swirls and candy-cane stripes make people think you spent hours on them. Let them think that. I won’t tell.

They’re naturally gluten-free. No substitutions needed. They’re just naturally perfect for anyone avoiding gluten.

They cost basically nothing. Eggs and sugar. That’s it. You probably have everything you need in your kitchen right now.

They keep forever. Okay, not forever, but they stay crispy and fresh in an airtight container for up to two weeks. Make them early, stress less later.

What Are Meringues? (And Why Are They So Addictive)

If you’ve never had a meringue before, imagine a cloud that tastes like candy. They’re light, airy, crispy on the outside, and just slightly chewy on the inside if you catch them at the right moment. The texture is somewhere between a soft peppermint candy and a pavlova – crunchy when you bite in, but they dissolve on your tongue almost immediately.

The base of any meringue is just three things: egg whites, sugar, and air. You whip the egg whites until they’re stiff and glossy, adding sugar gradually until it dissolves completely. The result is this beautiful, stable foam that holds its shape when you pipe it into pretty swirls.

For these peppermint meringues, I add peppermint extract for that fresh, minty flavor, and I brush the inside of my piping bag with red food coloring to create those festive candy-cane stripes. It’s such a simple technique, but it makes them look like they came from a professional bakery.

The “baking” part is really more like drying – you bake them at a super low temperature (200°F) for about 90 minutes. This slowly dries them out without browning them, leaving you with perfectly white (or in this case, red-striped) crispy meringues.

Tips For Perfect Meringues Every Time

Meringues have a reputation for being fussy, but honestly, if you follow a few key rules, they’re super forgiving:

Make sure everything is bone dry. Any moisture, grease, or egg yolk in your bowl will prevent the egg whites from whipping up. Wipe your bowl and whisk with a paper towel dampened with white vinegar to be extra sure.

Use room temperature egg whites. They whip up better and faster than cold eggs. Let them sit on the counter for 30 minutes before you start.

Add sugar gradually. Dumping it all in at once will deflate your egg whites. Slow and steady wins the race here.

Don’t open the oven door. I know you’ll want to peek, but opening the door lets in moisture and can cause your meringues to crack or collapse. Trust the process!

Check for doneness. Your meringues should be completely dry and firm. If they’re still soft or sticky, they need more time. Better to overbake slightly than underbake.

Store them properly. Meringues are like sponges – they’ll absorb moisture from the air and get soft and sticky. Store them in an airtight container as soon as they’re cool, and don’t refrigerate them (the humidity will ruin them).

How To Store Peppermint Meringues

One of the best things about meringues is how well they keep – as long as you store them correctly:

Room Temperature Storage:
Store completely cooled meringues in an airtight container at room temperature for up to 2 weeks. I like to use a plastic container with a tight-fitting lid. Don’t stack them too much or they might crack – a little parchment paper between layers helps.

What to Avoid:
Never refrigerate meringues! The humidity in your fridge will make them soft and sticky. Also avoid storing them in humid weather if possible – run your air conditioning or wait for a drier day to make them.

Freezing:
Honestly? I don’t recommend freezing meringues. They can get condensation on them when thawing, which ruins the texture. They keep so well at room temperature that freezing isn’t necessary.

For Gift-Giving:
Meringues make beautiful gifts! Package them in clear cellophane bags tied with ribbon, or layer them carefully in decorative tins with parchment paper between layers. They’re lightweight and travel well – just handle them gently since they can be fragile.

Ways To Customize Your Meringues

The beauty of meringues is you can flavor them however you want! Here are some of my favorite variations:

Vanilla Bean Meringues: Skip the peppermint and use 1 teaspoon vanilla extract plus the scrapings from one vanilla bean. So elegant!

Chocolate Peppermint: Fold in ½ cup mini chocolate chips after whipping the meringues, or drizzle melted chocolate over the cooled meringues.

Lemon Meringues: Replace the peppermint with lemon extract and add yellow food coloring stripes instead of red.

Cinnamon Sugar: Add ½ teaspoon cinnamon to the sugar before adding it to the egg whites for a warm, spiced version.

Espresso Meringues: Add 1 tablespoon instant espresso powder to the sugar for a coffee-lover’s dream cookie.

Rainbow Meringues: Instead of just red, paint your piping bag with multiple colors for a fun, colorful version that kids love.

Recipe adapted from Better Homes and Gardens “100 Best Cookies” magazine.

Commonly Asked Questions

Why didn’t my meringues get stiff peaks?

This usually happens if there was any fat (from egg yolk, grease on the bowl, etc.) in your egg whites, or if you didn’t beat them long enough. Make sure your bowl is completely clean and dry, and keep beating – stiff peaks can take 5-8 minutes on high speed.

Can I make meringues on a humid day?

You can, but they might not turn out as crispy. Meringues absorb moisture from the air, so humid weather can make them sticky or prevent them from drying out properly. If possible, make them on a dry day or in an air-conditioned kitchen.

Why did my meringues crack?

Cracks usually happen from a sudden temperature change. Make sure to let them cool gradually in the oven with the door cracked open. Also, don’t overbake them at too high a temperature.

Can I use liquid food coloring instead of gel?

Yes! Liquid food coloring works fine, though gel or paste gives more vibrant colors. Just be aware that liquid adds a tiny bit of moisture, so use it sparingly.

How do I know when my meringues are done?

They should be completely dry and firm to the touch, and they should lift easily off the parchment paper. If the bottoms are still sticky, they need more time.