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+ servings
Delicious Peppermint Meringue Cookies

Peppermint Meringue Cookies

This Peppermint Meringue Cookies recipe is so easy to make even though it looks like it came from the bakery.  It’s also ideal to cook with the kids and make it a fun afternoon spent with the family in the kitchen.
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Prep Time 30 mins
Cook Time 3 hrs
Cool off 1 hr
Course Dessert, Snack
Cuisine American, Canadian
Servings 36 cookies
Calories 48 kcal


  • 4 Egg Whites
  • ½ teas. Vanilla
  • ¼ teas. Salt
  • ¼ teas. Cream of Tartar
  • 1 Cup Sugar
  • 36 Peppermint Hershey’s Kisses
  • 2 Mini Candy Canes finely crushed


  • Preheat oven to 250˚ F.
  • In a mixing bowl whisk Egg Whites until foamy and forming soft peaks, 3-5 minutes at medium speed if using a mixer.
  • Add the Vanilla, Salt and Cream of Tartar and whisk until stiff peaks form, 3-5 minutes at high speed if using a mixer.
  • Slowly whisk in the Sugar, if using a mixer at medium high speed should take about 1-1 ½ minutes.
  • Put the meringue into a pastry bag or zip top bag with a star tip.
  • Line 2 baking sheets with parchment paper. Unwrap and place Hershey’s Peppermint kisses on the
  • parchment about 2 inches apart
  • Pipe meringue around the bottom of the kisses and then swirl to the top all in one motion
  • Sprinkle a small amount of crushed Candy Cane over the cookies
  • Place into the oven at 250˚ F and immediately reduce the heat to 175˚ F. Bake for 3 hours then turn off the heat and let cool in the oven another 45-60 minutes. This prevents them from cracking. Remove and let cool
  • They will be light, crisp and airy
  • Serve or store in an airtight container.


Calories: 48kcal
Keyword Christmas, cookies, meringue
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