1-Getting started with peppermint meringue cookies: First, adjust your oven racks to the upper and lower-middle positions and preheat the oven to 225°F (about 107°C) for even baking. Line two baking sheets with parchment paper to prevent sticking and make cleanup easy. This step sets the stage for cookies that are crispy and full of flavor.

2-Next: beat the 4 large egg whites at room temperature with ¼ teaspoon of cream of tartar until they become frothy, which takes about 2 to 3 minutes on medium speed. Gradually add the ¾ cup of granulated sugar while beating on medium-high speed until the mixture turns glossy and forms stiff peaks, roughly 4 more minutes. For the best results, keep your equipment clean and grease-free, and make sure no yolk sneaks in to ruin the texture. Once you reach those stiff peaks, reduce the mixer speed to low and mix in the ½ teaspoon of peppermint extract gently.

3-Now, add a creative touch by using red gel food coloring to paint stripes inside a piping bag fitted with a large tip. This will give your cookies that eye-catching festive look. Fill the bag with the meringue mixture and pipe it into small “kisses” on the baking sheets, spacing them 1 inch apart. Bake them for 1 hour, then turn off the oven and leave the meringues inside for another hour without opening the door to let them dry out perfectly. Total preparation and cooking time is about 2 hours and 20 minutes, making it ideal for busy parents or students.

4-After baking, let the cookies cool completely to maintain their crisp texture.

5-To store them, keep the cookies in an airtight container, which we’ll cover later. Baking these cookies is a great way to explore flavors, much like our no-bake energy bites that offer a healthy snack option. Whether it’s for a family gathering or a solo treat, these steps ensure your peppermint meringue cookies turn out refreshing and delightful every time.