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Peppermint Meringue Cookies

Green and red swirls set these whimsical delights apart from any other meringue recipe. They look like they came straight from Candy Land. Each melt-in-your-mouth bite packs just the right amount of refreshing peppermint flavor that's perfectly complemented by the bottom layer of chocolate.
  • Total Time
    Prep: 45 min. + standing Bake: 40 min. + standing
  • Makes
    6 dozen


  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 1 cup sugar
  • Red and green paste food coloring, optional
  • 6 ounces dark chocolate candy coating, chopped


  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar, peppermint extract and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved.
  • If desired, using a new small paintbrush, paint four alternating red and green stripes inside a pastry bag fitted with a #2D star tip. Fill bag with meringue. Pipe 1-1/2-in.-diameter cookies onto parchment paper-lined baking sheets, repainting stripes if necessary.
  • Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Carefully remove meringues from parchment paper.
  • In a microwave, melt candy coating; stir until smooth. Dip bottoms of meringues into melted coating, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts
1 cookie: 24 calories, 1g fat (1g saturated fat), 0 cholesterol, 11mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 0 protein.
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