Peppermint Meringue Cookies

These Peppermint Meringue Cookies are so simple to make. You will love this classic recipe with a festive holiday twist. GUEST POST: Peppermint Meringue Cookies from LilaLoa

Peppermint Meringue Cookies from LilaLoa #BringtheCOOKIES

I’m so excited to be part of Katrina’s cookie party! I am also a smidgeon nervous. I mean… have you SEEN this girl’s gorgeous photos of her incredibly creative treats? (Of course you have. That’s why you read her blog.)  I’m a little out of my league here.  At this point, I’m sure you are wondering who I am. But since we’ve been talking for at least 45 seconds now, we’re practically best friends from childhood and it would be a little awkward to ask. So I’ll just tell you. My name is Georganne. I blog over at LilaLoa. I make cookies every day of my life. (Not an exaggeration.) (I wish it was.) (So does my husband.)

You would think with all that cookie making that my house would be overflowing with cookies. And you would be right every day of your life except for the one day when I actually need cookies. The quantity of cookies in my house is inversely proportional to the amount needed and the time until they are needed. So,  let’s say that hypothetically my husband signed me up to make cookies for a bake sale and then kind of forgot to tell me that it was actually the next day. There would be exactly one half of a cookie crumb left in my house. And on those days… I make these cookies.  They are super easy and absolutely delicious. And it’s totally okay if you forget about them and leave them in the oven for two hours.

Peppermint Meringue Cookies

3 egg whites, room temperature
1 teaspoon lemon juice
1 cup sugar
1-2 drops peppermint oil

Preheat  oven to 200F.

Place the egg whites and lemon juice in the bottom of a medium mixing bowl or stand mixer. (Make sure there is no grease residue on either the bowl or the mixer… or things will get weird. And by “weird,” I don’t mean “good.”) Beat on high speed for 3-5 minutes or until the egg whites are thick and foamy and will hold their shape if you were to make a stiff peak or, you know, sculpt an egg white replica of the Taj Mahal.  Reduce mixing speed to low and slowly pour in the sugar. Mix for an additional minute on medium speed and then add your peppermint oil. I try to add only one drop, but it always ends up being two. Mix again for 30 seconds.

Put one of those big ol’ Wilton 2D star tips inside a pastry bag or a ziplock bag with the corner cut off. Using a pastry brush or a folded up paper towel, paint the sides of the bag with red food coloring. Stand the bag up inside a drinking glass and fill with your peppermint meringue.

Place some parchment paper on a cooking sheet and pipe 2″ circles all over the place. I like to start in the middle and then go around and then do another circle on top, but you can pretty much do whatever you want. Try to leave about an inch between each meringue circle. Bake for 2 hours. Eat as many as you can possible stand. And then make more for everyone else.

Thank you so much for letting me come over and make cookies Katrina!!

Peppermint Meringue Cookies Recipe

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Yield: 12 cookies

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

These Peppermint Meringue Cookies are so simple to make. You will love this classic recipe with a festive holiday twist.

Ingredients:

  • 3 egg whites, room temperature
  • 1 teaspoon lemon juice
  • 1 cup sugar
  • 1-2 drops peppermint oil

Directions:

  1. Preheat  oven to 200°F.
  2. Place the egg whites and lemon juice in the bottom of a medium mixing bowl or stand mixer. (Make sure there is no grease residue on either the bowl or the mixer... or things will get weird. And by "weird," I don't mean "good.") Beat on high speed for 3-5 minutes or until the egg whites are thick and foamy and will hold their shape if you were to make a stiff peak or, you know, sculpt an egg white replica of the Taj Mahal. 
  3. Reduce mixing speed to low and slowly pour in the sugar. Mix for an additional minute on medium speed and then add your peppermint oil. I try to add only one drop, but it always ends up being two. Mix again for 30 seconds.
  4. Put one a large (Wilton 2D) star tips inside a pastry bag or a ziplock bag with the corner cut off. Using a pastry brush or a folded up paper towel, paint the sides of the bag with stripes of red gel food coloring. Stand the bag up inside a drinking glass and fill with your peppermint meringue.
  5. Place some parchment paper on a cooking sheet and pipe 2" circles all over the place. I like to start in the middle and then go around and then do another circle on top, but you can pretty much do whatever you want. Try to leave about an inch between each meringue circle. Bake for 2 hours.

GUEST POST from Lila Loa

Click image for all #BringtheCOOKIES and Giveaways

If you don’t know Georganne you will want to associate yourself with her right away. She’s funny and she makes cookies so there’s not much more than you need in a friend. I pretty much claimed her as my friend the first time I visited her blog. But sometimes I spell her name GeorgEanne instead of Georganne so I’m pretty sure the friendship may not go both ways. What could be more annoying than a friend spelling your name wrong? When in doubt I just call her LilaLoa. So there’s that.

You can connect with Georganne on Facebook and her blog LilaLoa. But don’t call her Lila or Loa In fact you might just want to avoid her name altogether and start out with something like, “Hey Champ!”

Oh- she makes cookies:

Pink Christmas Trees

12 Days of Christmas Cookies

The End-All for Chocolate Cookies Recipe

Thanks for bringing the cookies, Champ Georganne! ;)

- Katrina
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34 Responses to “Peppermint Meringue Cookies”

  1. #
    1
    Regan — December 14, 2012 at 3:14 pm

    These are SO pretty! I'm making them tomorrow! Yay! And yeah, Georgeanne is awesome! And so funny! I love her blog! And her cookies. And her fun little tour of Korea. And pretty much everything she does!
    My recent post Two posts in two days! Holy Cow!

  2. #
    2
    Regan — December 14, 2012 at 3:15 pm

    Oops…..I spelled her name wrong, too! Dang! We'll probably never be friends now! lol
    My recent post Two posts in two days! Holy Cow!

  3. #
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    Katie — December 14, 2012 at 3:17 pm

    Can you do more than one cookie sheet at a time? And is it ok for the unbanked meringue to sit while the others bake? I'd like to do these for my office, but I have at least 50 people…. Lol. Thanks!

  4. #
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    Audra — December 14, 2012 at 3:20 pm

    I have been loving all these beautiful cookies! My google reader is so happy and I have way too many ideas for the next week of baking! I've never made meringues but these are so beautiful and festive!

  5. #
    5
    Nancy/SpicieFoodie — December 14, 2012 at 3:55 pm

    Hi Katrina and Georganne! These are just too cute. They really look like candy canes that have been rolled up. :)
    My recent post Cooking Mashed Potatoes by Feel and The Yummy Pics Community

  6. #
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    BakeYourDay — December 14, 2012 at 4:01 pm

    These are so gorgeous, well-done! I have had meringues on my "list" for a long time now.

  7. #
    7
    bigbearswife — December 14, 2012 at 4:30 pm

    I love the color swirls!!
    My recent post Chocolate Chip Sugar Kiss Cookies

  8. #
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    Ginger — December 14, 2012 at 4:31 pm

    Seriously have to bale for two whole hours? Thats like forever :)

  9. #
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    Ginger — December 14, 2012 at 4:32 pm

    Oops BAKE :)

  10. #
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    Sue — December 14, 2012 at 5:18 pm

    What fancy and pretty meringues! I have never made meringue cookies, but now I''m inspired, Geroganne:) So festive!
    My recent post Balloons for Baby~Virtual Baby Shower for Meaghan of The Decorated Cookie

  11. #
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    Paula — December 14, 2012 at 6:02 pm

    These are fun and gorgeous, just like Georgeanne!

  12. #
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    thatskinnychickcanbake — December 14, 2012 at 7:33 pm

    What a wonderful guest post, Katrina! Thanks for sharing some of your talented blogger friends with us all!

    Georganne, these meringues are just STUNNING! I've been meaning to try that piping technique…you make it sound so easy!!! Thanks for the inspiration :)
    My recent post Chicken, Apples, and Cream à la Normande…French Fridays with Dorie

  13. #
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    Parsley Sage — December 14, 2012 at 7:36 pm

    Georganne, you had no reason to be nervous! Holy smokes, these cookies are GORGEOUS :) And they sound so yummy!
    My recent post Peppermint Patties

  14. #
    14
    bakedbyrachel — December 14, 2012 at 8:03 pm

    Super cute meringues and a fun guest post!
    My recent post Mini Eggnog Cheesecakes

  15. #
    15
    Cathy @ Noble Pig — December 14, 2012 at 8:29 pm

    You are talented. These are beauties! So festive for the cookie platter.
    My recent post Sinfully Decadent Spaghetti Squash Bake

  16. #
    16
    susie — December 14, 2012 at 9:07 pm

    is peppermint oil the same as peppermint extract? if not can you use the extract instead? these look so pretty and delicious!!

  17. #
    17
    Georganne — December 14, 2012 at 11:28 pm

    Eh. Sometimes I type so fast I spell my own name wrong. :)

  18. #
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    Georganne — December 14, 2012 at 11:30 pm

    You can pretty much fill your oven with these meringues. I have done two sheets at the same time, and as I have 3 oven racks, I wouldn't hesitate to do 3 cookies sheets. The temperature is so low that it's really more of a "drying out" than a "baking" process.

  19. #
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    Georganne — December 14, 2012 at 11:31 pm

    I know! I just want to eat them NOW! But they really are worth the wait.

  20. #
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    Georganne — December 14, 2012 at 11:32 pm

    It IS so easy! — Just make sure that you only paint HALF WAY up the bag. That way you can continue to refill it as necessary without the color mixing too much.

  21. #
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    Georganne — December 14, 2012 at 11:34 pm

    It's not the same, but for this recipe, you can use either one. I think the oil is a little more concentrated that the extract, so you might need to add more than two drops. I would guess that 1/4 tsp of extract would be a good amount.

  22. #
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    Erin @Dinners, Dish — December 15, 2012 at 3:15 am

    These are gorgeous! Love the swirls. I need to make meringue more often, it is so good!
    My recent post Heath Toffee Bars

  23. #
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    Katie — December 15, 2012 at 3:28 am

    Cool, thanks!!! I'm going to try them Sunday :)

  24. #
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    Jill — December 15, 2012 at 11:39 am

    Such pretty cookies!
    My recent post Kitchen Fun and Crafty Friday Link Party #44

  25. #
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    Erin — December 16, 2012 at 3:45 pm

    Your cookies are beautiful! You did good =o) Love the "stripes" of red through them. WHat a fantastic touch. Thank you!
    My recent post The Vermont Brownie Company Review and Giveaway

  26. #
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    Comfort of Cooking — December 16, 2012 at 4:22 pm

    What a great guest post and a super scrumptious holiday sweet! Lovely recipe and photos. Thanks for sharing, ladies!

  27. #
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    shugarysweets — December 16, 2012 at 9:27 pm

    I love meringue cookies and the swirls on these are so pretty!!!
    My recent post Lemon Crunch Cookies {Heirloom Cookie sheets giveaway}

  28. #
    28
    susansmith — December 17, 2012 at 3:11 am

    It look so delicious.Love it very much.Perfect for the holidays!!!

  29. #
    29
    Kelly Senyei — December 18, 2012 at 2:09 pm

    These are absolutely adorable! I love the swirled effect!

  30. #
    30
    sally - OGFB — December 18, 2012 at 10:43 pm

    What a great guest post, so simple but effective. I can't believe I've never seen these before.
    My recent post Broken Fudge Brownies 

  31. #
    31
    Alyssa Ramirez — November 17, 2013 at 11:45 am

    My mixture never stiffened up. I don’t have a mixer so I tried mixing by hand, could this be the reason?

    • Katrina Bahl — December 8th, 2013 @ 3:18 pm

      Hi Alyssa, I’m sorry you had trouble with this recipe. I have never made meringues without an electric mixer- even with a mixer you have to whip it for quite a good amount of time to reach a stiff consistency.

  32. #
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    Janelle — November 18, 2013 at 3:25 pm

    These are beautiful! :) I know I’m probably missing something, but where does the red come in to the swirl? I thought I read the instructions pretty thoroughly. Thanks in advance!

    • Katrina Bahl — December 8th, 2013 @ 3:17 pm

      Thank you, Janelle. The instructions were in the body of the post but I’ve updated the recipe box to include it as well. Basically you use red food coloring gel to paint stripes of red along the inside of a pastry bag before you add the meringue.

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