These festive Peppermint Meringue Cookies are crisp, light, and packed with delicious peppermint flavor. They make the perfect sugar-free treat for Christmas parties, gift giving or just enjoying with a cup of hot cocoa.
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Jump to:
- ❤️ Why You'll Love These Peppermint Meringue Cookies
- 🛒 Ingredients for Sugar-Free Peppermint Meringue Cookies
- 🔪 How to Make Peppermint Meringue Cookies
- ☑️ Storage Instructions
- 💡 Tips for Making Meringue Cookies
- 🍴 What to Serve with Meringue Cookies
- 🔄 Substitutions and Additions
- Can I Make Meringue Cookies Without a Piping Bag?
- Why Did My Meringue Cookies Crack in the Oven?
- How Can I Tell if My Meringues Are Fully Baked?
- Why Does My Meringue Mixture Feel Grainy?
- Why Are My Cookies Sticking to the Parchment Paper?
- Why Do My Meringue Cookies Have a Chewy Texture?
- 🍽️ More Cookie Recipes
❤️ Why You'll Love These Peppermint Meringue Cookies
- Bold peppermint flavor
- Crisp and light as air
- Quick and easy to make
- Perfect festive sweet treat for Christmas
- Sugar-free and low carb friendly
These peppermint meringue cookies are everything you could ask for in a holiday treat. They're beautiful, light, airy, and bursting with peppermint flavor. With their red-and-white stripes and melt-in-your-mouth texture, they’re as beautiful as they are delicious.
And the best part? These cookies are sugar-free, low-carb, and surprisingly easy to make. You only need a handful of ingredients and a bit of time to create a batch of these show-stopping treats. They’re perfect for anyone looking for a festive dessert without the guilt.
If you love these, be sure to check out these Coconut Meringue Cookies, Mocha Meringue Cookies, and Strawberry Meringue Cookies for even more sweet inspiration!
🛒 Ingredients for Sugar-Free Peppermint Meringue Cookies
- Egg whites
- Monk fruit/erythritol
- Peppermint extract
- Cream of tartar
- Salt
- Red gel food coloring
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
- Mixing bowl or stand mixer
- Hand mixer
- Piping bag
- Small paint brush
- Baking sheet
- Parchment paper
🔪 How to Make Peppermint Meringue Cookies
Preheat oven to 200°F.
In a clean dry mixing bowl or bowl of your stand mixer fitted with a whisk attachment, add in the egg whites and whip to soft peaks.
Add in the cream of tartar and continue whisking.
Slowly add in the sweetener, peppermint extract and salt, then continue mixing until you have stiff peaks.
Using a small brush, paint stripes of the food coloring gel on the inside of your piping bag.
Carefully transfer the whipped egg whites into the piping bag. Pipe small meringues onto a baking sheet lined with parchment paper or Silpat.
Bake on the lower ⅓ rack of your oven for 60 minutes. Then turn off the oven, crack the oven door open and allow them to sit for another 60 minutes to crisp up.
Store them at room temperature for up to 2 weeks in an airtight container.
☑️ Storage Instructions
Cool Completely: Ensure your meringues are completely cooled before storing to maintain their crispy texture.
Airtight Container: Place the meringue cookies in an airtight container. A single layer is best to avoid crushing them, but if you need to stack them, place a sheet of parchment paper between layers.
Dry Storage: Store the container in a cool, dry place away from moisture and humidity, which can make the cookies soft.
Avoid Refrigeration: Do not refrigerate the meringue cookies, because the moisture in the fridge can cause them to become sticky.
💡 Tips for Making Meringue Cookies
- Humidity: Dry, cool days are the best for making meringue cookies. Humidity can make it harder for the cookies to crisp up properly.
- Fresh Cream of Tartar: If your cream of tartar has been sitting around for a while, it might not work as well to stiffen egg whites. Fresh is best!
- Look for Glossy Peaks: Your meringue is ready when it looks glossy and forms firm peaks that hold their shape when you lift the beaters.
- Use Fresh Eggs: Fresh eggs whip up with more volume because their slight acidity helps stabilize the egg whites.
- Right Bowls: Always use glass, metal, or ceramic bowls for whipping egg whites. Avoid plastic because it can carry residue that can prevent your egg whites from reaching full volume.
- Clean Equipment: Make sure your bowl and beaters are completely clean and dry. Even a tiny bit of grease or moisture can ruin your meringue.
- Add Sweetener Slowly: Gradually sprinkle in the sweetener while beating to make sure it dissolves fully and doesn’t weigh down your egg whites.
- Room Temperature Eggs: Let your egg whites come to room temperature before whipping for the best volume and texture.
🍴 What to Serve with Meringue Cookies
These cookies are wonderful when served with a cup of hot coffee, tea, or this sugar-free Hot Chocolate.
🔄 Substitutions and Additions
- Extracts: Swap peppermint extract with vanilla, almond, or lemon extract for a different flavor profile.
- Colors: Swap out the red for any other color to celebrate other holidays.
- Chocolate drizzle: After baking, drizzle melted sugar-free dark or white chocolate over the cookies for a fancy finish.
- Crushed peppermint: Sprinkle finely crushed sugar-free peppermint candies on top before baking for extra crunch and flavor.
- Cocoa powder: Add a teaspoon or two of unsweetened cocoa powder to the egg whites for a chocolate peppermint twist.
- Dipped meringues: Dip the bottoms of the baked cookies in melted chocolate and let them set for a fun variation.
Can I Make Meringue Cookies Without a Piping Bag?
Yes! You can use a spoon to dollop the meringue onto the baking sheet for a more rustic look. You can also use a resealable plastic bag with a corner snipped off as a DIY piping bag.
Why Did My Meringue Cookies Crack in the Oven?
Cracking usually happens if the oven temperature is too high or the cookies cooled down too quickly. Make sure to bake at the correct low temperature and leave the oven door slightly open while cooling.
How Can I Tell if My Meringues Are Fully Baked?
Gently lift one off the parchment. If it comes off cleanly and feels light and crisp, they’re ready. If it sticks or feels soft, bake for a bit longer.
Why Does My Meringue Mixture Feel Grainy?
Grainy meringue usually means the sweetener hasn’t dissolved completely. Next time, add the sweetener more slowly while whipping and ensure it’s fully incorporated.
Why Are My Cookies Sticking to the Parchment Paper?
Use high-quality parchment paper or a Silpat mat to prevent sticking. If they still stick, let them cool completely before gently lifting them off.
Why Do My Meringue Cookies Have a Chewy Texture?
This often happens if the cookies didn’t dry out completely. Make sure to leave them in the oven with the door cracked after baking for the full crisping time.
🍽️ More Cookie Recipes
- Chocolate Lebkuchen Cookies
- Gluten Free Pumpkin Cookies
- Vegan Almond Milk Flaxseed Oat cookies
- Chocolate Chip Cookies
- Cranberry Walnut Bars
- Coconut Meringue Cookies
- White Chocolate Macadamia Cookies
- Chocolate Dipped Shortbread Cookies
- Snickerdoodle Cookies
- Mocha Meringue Cookies
Peppermint Meringue Cookies
Ingredients
- 3 egg whites
- ½ cup monk fruit/erythritol
- ¼ teaspoon peppermint extract
- ¼ teaspoon cream of tartar
- pinch of salt
- Red gel food coloring
Instructions
- Preheat oven to 200°F.
- In a clean dry mixing bowl or bowl of your stand mixer fitted with a whisk attachment, add in the egg whites and whip to soft peaks.
- Add in the cream of tartar and continue whisking.
- Slowly add in the sweetener, peppermint extract and salt, then continue mixing until you have stiff peaks.
- Using a small brush, paint stripes of the food coloring gel on the inside of your piping bag. Carefully transfer the whipped egg whites into the piping bag.
- Pipe small meringues onto a baking sheet lined with parchment paper or Silpat.
- Bake on the lower ⅓ rack of your oven for 60 minutes. Then turn off the oven, crack the oven door open and allow them to sit for another 60 minutes to crisp up.
- Store them at room temperature for up to 2 weeks in an airtight container.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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