Peppermint Meringue Cookies

Makes roughly 96 small cookies


  • 3 Dutch Farms Large Egg Whites
  • ¾ cup of granulated sugar
  • 1/8 teaspoon of cream of tartar
  • pinch of salt
  • ¼ teaspoon of pure peppermint extract
  • red food coloring
  • 2 finely chopped candy canes


  • Preheat the oven to 200°.
  • In a standing mixer with the whisk attachment add in the egg whites, sugar, cream of tartar, salt and peppermint extract and whisk on high speed just until stiff peaks are formed. Set aside.
  • Place a round tip to the inside of a piping pastry bag and brush 3 strokes of red food coloring in the inside. Don’t worry this will look sloppy.
  • Next, place half of the meringue in the inside and pipe 48 small meringue cookies, about 1” across, onto a cookie sheet tray lined with parchment paper.
  • Repeat until all of the meringue has been used.
  • Bake at 200° for 90 minutes and then crack the oven door and turn the oven off and let sit until completely cool.
  • Serve!