I’m a sucker for a great Christmas cookie! Ask anyone that knows me and they will tell you, I spend all of December in the kitchen whipping up new and exciting Christmas cookie recipes. I love these peppermint meringue cookies because they are unexpected and a little different than your traditional sugar cookie. I call them cookies, but you could also call them Christmas candies, either way, you’ll be making these, year after year!
I love these peppermint meringue cookies because they are unexpected and a little different than your traditional sugar cookie. I call them cookies, but you could also call them Christmas candies, either way, you’ll be making these, year after year!
Easy Christmas Cookies: Peppermint Meringue Cookies
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4 Egg Whites
½ teas. Vanilla
¼ teas. Salt
¼ teas. Cream of Tartar
1 Cup Sugar
Peppermint Hershey’s Kisses
2 Mini Candy Canes, finely crushed
Preheat oven to 250˚.
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 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˚ and immediately reduce the heat to 175˚.
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.
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