Today is day 16 of our 20 days of Christmas cookies. To be honest, I am about ready to be done. I do a lot of baking for Christmas and I LOVE it! But, by this time every year, I’m ready to kick back and relax. Enjoying all the baked goods that have been made along with time with my family.

I am sharing a Peppermint Meringue Cookie today. I think these look a little intimidating but are honestly one of the easiest cookies to make. They are a light and fluffy cookie with the peppermint taste that reminds us of the holiday.

Peppermint Meringue Cookies

★★★★★ 5 from 1 reviews

Scale

Ingredients

4 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1 cup white sugar
3–4 peppermint candy canes – crushed

Instructions

Preheat oven to 225 degrees.
Line 2 large baking sheets with foil or parchment paper.
Using an electric mixer, beat egg whites, salt and cream of tarter to soft peaks. Add the sugar and continue to beat until the whites form stiff peaks.
Using a spatula, transfer the mixture into a large ziploc style bag. Press out as much air as possible and seal the bag. Now cut off just a little bit of one lower (non zipper) corner of the bag. Carefully squeeze out some of the mixture in small swirls on the prepared baking sheets.
Sprinkle the tops with the crushed candy canes.
Bake for 1.5 hours. They should be completely dry on the inside when they’re done.
Once they’re done, turn off the oven and allow them to cool in the oven with the door propped a bit open.
When they’re completely cooled, you should be able to pop them right off the foil with your fingers.