Peppermint meringue kisses

Prep 25 min
Total 1 hour 30 min
Makes 40 Cookies



egg whites, at room temperature
1/4 tsp
wooden skewers
red gel food colouring
green gel food colouring


  • POSITION racks in top and bottom thirds of oven. Preheat to 200F. Line 2 baking sheets with parchment.
  • BEAT egg whites with cream of tartar in a large bowl, using an electric mixer on medium-high, until soft peaks form when beaters are lifted, about 3 min. Gradually beat in sugar, 1 tbsp at a time, until stiff peaks form, 2 to 3 min. Beat in peppermint extract.
  • FIT a piping bag with a #7 round tip. Rest piping bag, tip down, in a tall drinking glass. Fold the top edges of the bag halfway down around the outside of the glass. Paint alternate red and green stripes inside tip and piping bag with a skewer or fine-tipped decorating brush.
  • FILL painted bag with meringue. Pipe 1-in. kisses about 2 in. apart on prepared sheets.
  • BAKE in top and bottom thirds of oven, switching sheets halfway through, until meringues are firm and dry to the touch, but not browned, 60-70 min. Transfer sheets to a wire rack to cool completely. Meringues will keep well in an airtight container at room temperature, up to 1 week. Do not refrigerate or freeze.


Peppermint Meringue Ingredient Tip: Gel food colouring works best and will not seep into the meringue mixture.

Peppermint Meringue Prep Tip: Fine-tipped decorating brushes can be purchased at Bulk Barn or baking supply stores. Wash and dry after using. Keep them for other baking projects.

  • Visit our Holiday Cookies page for 160 recipes


Calories 9, Carbohydrates 2 g, Sodium 2 mg.

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