There are few desserts that feel as ethereal and enchanting as meringues. And these Peppermint Meringue Cloud Kisses? They might just be the dreamiest bite-sized confections you’ll ever bake. Light as air, with a satisfying crunch and a cool burst of peppermint, they melt on your tongue like a snowflake drifting into sweetness.
This recipe takes the simple meringue and gives it a festive twist. We’re talking about a handful of pantry staples whipped into glossy peaks, kissed with crushed peppermint candy, and slowly baked into airy perfection. If you’ve never made meringue cookies before, this is the perfect place to start.
They look fancy, but they’re super easy. You don’t need piping bags, fancy decorations, or complicated techniques. Just a bowl, a whisk (or electric mixer), and a bit of patience while they bake low and slow.
The magic begins with egg whites. When beaten correctly, they transform into a glossy, cloud-like foam that holds shape and bakes into a crisp shell. We add cream of tartar and a touch of salt to stabilize the whites and help them whip up beautifully.
Sugar gets added gradually, which is the key to achieving that signature sheen. And right before baking? A generous sprinkling of crushed peppermint gives each cookie its signature holiday sparkle and cooling zing.
These are more than just cookies; they’re little bites of winter wonder. They’re perfect for holiday cookie exchanges, gifting, or just nibbling with a hot mug of cocoa.
They also store remarkably well—up to two months in a cool, dry place. Which means you can get ahead of your holiday baking without worrying about last-minute stress.
Want to customize them? Go ahead. Add a dash of vanilla or swap the peppermint for crushed freeze-dried fruit, cocoa nibs, or even finely chopped nuts. But honestly? They’re pretty perfect just as they are.
Each cookie is delightfully crisp on the outside, with a delicate melt-in-your-mouth interior. No chewiness, no sogginess—just pure peppermint meringue magic.
If you love light desserts with big visual appeal and minimal effort, this recipe will become a seasonal staple. And they’re naturally gluten-free, so everyone can enjoy.
So gather your egg whites and a little holiday cheer. These peppermint cloud kisses are ready to float into your life and brighten your dessert table.
Servings: 30-36 meringues
Prep Time: 20 minutes
Bake Time: 1 hour 30 minutes
Cool Time: 1 hour
Total Time: 3 hours (includes cooling)
Ingredients
- 2 large egg whites, room temperature
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 2 peppermint candy canes, finely crushed
Instructions
- Preheat your oven to 225°F (110°C). Line two baking sheets with foil or parchment paper.
- In a clean, dry glass or metal bowl, beat egg whites with salt and cream of tartar until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form. This may take several minutes.
- Drop rounded teaspoonfuls of the mixture onto the prepared baking sheets, spacing them 1 inch apart.
- Sprinkle each meringue with a pinch of crushed peppermint.
- Bake for 1 hour and 30 minutes. Do not open the oven.
- After baking, turn off the oven, crack the door open slightly, and allow meringues to cool inside for 1 hour.
- Carefully peel meringues off the foil and transfer to an airtight container.
Tips
- Make sure your bowl and beaters are completely grease-free to help the egg whites whip properly.
- Room temperature egg whites whip faster and higher than cold ones.
- Store meringues in a dry, airtight container at room temperature.
- Avoid making meringues on a humid day—they absorb moisture and lose crispness.
Why You’ll Love This Recipe
These peppermint meringues are delicate, beautiful, and effortlessly elegant. They deliver a light, crispy crunch with every bite, and the cool minty finish is wonderfully refreshing. They’re a showstopper on holiday platters and a perfect edible gift for friends, coworkers, or neighbors.
With just five ingredients and no complicated techniques, these Peppermint Meringue Cloud Kisses are a stunning addition to any dessert spread. Easy to make, long-lasting, and totally melt-in-your-mouth, they’re a holiday baking essential.
Peppermint Meringue Cloud Kisses
Ingredients
- 2 large egg whites room temperature
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 2 peppermint candy canes finely crushed
Instructions
- Preheat your oven to 225°F (110°C). Line two baking sheets with foil or parchment paper.
- In a clean, dry glass or metal bowl, beat egg whites with salt and cream of tartar until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form. This may take several minutes.
- Drop rounded teaspoonfuls of the mixture onto the prepared baking sheets, spacing them 1 inch apart.
- Sprinkle each meringue with a pinch of crushed peppermint.
- Bake for 1 hour and 30 minutes. Do not open the oven.
- After baking, turn off the oven, crack the door open slightly, and allow meringues to cool inside for 1 hour.
- Carefully peel meringues off the foil and transfer to an airtight container.
Notes
- Make sure your bowl and beaters are completely grease-free to help the egg whites whip properly.
- Room temperature egg whites whip faster and higher than cold ones.
- Store meringues in a dry, airtight container at room temperature.
- Avoid making meringues on a humid day—they absorb moisture and lose crispness.
