These pretty and delicate Vanilla Peppermint Meringues are simple to make, naturally gluten-free, and the perfect festive garnish for hot drinks!
This is a great recipe to use up all the egg whites leftover after making recipes that only use the yolks, like my Vanilla Bean Creme Brûlée, Irish Cream Tiramisu, or Apricot Thumbprint Cookies.
These meringues are so easy to make and only require 6 ingredients (5 if you don't add food coloring)! I think a hint of pink is perfect, but you could omit the coloring if you prefer. The light and festive peppermint flavor shines through alongside a kiss of creamy vanilla! If you love peppermint desserts, be sure to also try my Soft Peppermint Sugar Cookies.
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⭐️ Why You Need to Make This Recipe
- Flavor: The perfect burst of fresh peppermint together with a creamy hint of vanilla, these taste like Christmas!
- Texture: Crunchy and crisp on the outside with a slight marshmallow-like chew in the center.
- Method: Most of the work for this recipe is done by the mixer and oven! These peppermint meringues are so quick and easy to throw together.
🧈 Ingredients
Here are the ingredients needed to make these mini peppermint meringues.
Ingredient Notes
- Egg Whites: Use the yolks for a different recipe, like Apricot Thumbprint Cookies!
- Cream of Tartar: Just ⅛ teaspoon helps stabilize the meringues.
- Sugar: You will need granulated white sugar for these meringue cookies.
- Peppermint Extract: If you can find it, a pure extract tastes best, but artificial would work too. DO NOT use peppermint essential oil, as introducing oil will cause the meringue to fail to whip properly or collapse while baking.
- Vanilla Extract: Just a little vanilla goes so well with the peppermint flavor.
- Food Coloring: A couple of drops of red food coloring gives these meringues their beautiful pink color. You could omit the food coloring or use a natural food coloring instead if you try to avoid artificial coloring.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Using a stand mixer with the whisk attachment or a handheld mixer, whip the egg whites and cream of tartar together at high speed until soft peaks form.
Step 2: While mixing, very slowly add the sugar. Continue mixing at high speed for 5 minutes or until stiff glossy peaks form.
Step 3: Very gently fold in the peppermint extract, vanilla, and food coloring.
Step 4: Transfer the meringue to a piping bag fitted with a large piping tip. Pipe the meringues onto a baking sheet lined with parchment paper, leaving about 1 inch between each one.
Bake in a 225℉ for 45 minutes without opening the oven door. Turn off the oven and let the meringues sit in the oven without opening the door for another 1 hour.
💡 Top Tip
My favorite way to serve these peppermint meringues is as an adorable and festive topping on a mug of hot chocolate, coffee, or tea! It floats on top like a marshmallow, but doesn't melt as fast, so you have a pretty garnish until you finish your drink!
❓ Recipe FAQs
Yes. You can absolutely omit the food coloring from these meringues.
Yes. These meringues last stored in an airtight container at room temperature for up to 1 week.d
💚 More Mint Recipes
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If you tried these Vanilla Peppermint Meringues or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Vanilla Peppermint Meringues
Ingredients
- 2 egg whites * room temperature
- ⅛ teaspoon cream of tartar
- ½ cup granulated white sugar
- ¼ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
- 4 drops red food coloring (optional)
Instructions
- Preheat the oven to 225℉. Line a large baking sheet with parchment paper.
- Using a stand mixer with the whisk attachment or a handheld mixer, whip the egg whites and cream of tartar together at high speed until soft peaks form.2 egg whites, ⅛ teaspoon cream of tartar
- While still mixing, very slowly add the sugar. Continue mixing at high speed for 5 minutes or until stiff glossy peaks form.½ cup granulated white sugar
- Very gently fold in the peppermint extract, vanilla, and food coloring. Transfer the meringue to a piping bag fitted with a large piping tip. Pipe the meringues onto a baking sheet lined with parchment paper, leaving about 1 inch between each one.¼ teaspoon peppermint extract, ¼ teaspoon vanilla extract, 4 drops red food coloring
- Bake in a 225℉ for 45 minutes without opening the oven door. Turn off the oven and let the meringues sit in the oven without opening the door for another 1 hour. Remove from the oven and let cool fully. Enjoy!
Notes
- I recommend only using fresh, separated egg whites for this recipe, not carton egg whites, as I'm not sure if the meringue will whip up properly. Make sure the egg whites do not have any residue of yolk, as the fat will also prevent them from whipping up properly.
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