Make crisp, airy homemade meringue cookies with peppermint or passionfruit flavor options. This easy recipe makes 72 delicate, naturally gluten-free cookies.
These crisp, airy meringue cookies can be made in either a festive peppermint variation or a bright passionfruit variation. The slow bake and gradual cooling time create a delicate texture with a crisp shell and light center.
Prep Time: 15 minutes
Bake Time: 2 hours
Cooling Time: 1 hour
Total Time: 3 hours 15 minutes
Yield: 72 cookies
Meringue Base
3 large egg whites, room temperature
¼ teaspoon cream of tartar
¼ teaspoon kosher salt, or ⅛ teaspoon table salt
1 cup granulated sugar
Peppermint Meringues
¼ teaspoon peppermint extract
Red gel food coloring, optional
Passionfruit Meringues
3 tablespoons strained passionfruit pulp
Step 1: Preheat the Oven and Prepare the Baking Sheets
Preheat the oven to 250°F. Line two rimmed baking sheets with parchment paper and set aside.
Step 2: Prepare the Piping Bag
Fit a piping bag with an open star tip. For peppermint meringues, paint a few thin stripes of red gel food coloring along the inside of the piping bag. Set aside until ready to pipe.
Step 3: Whip the Egg Whites
Add the room-temperature egg whites to the bowl of a stand mixer fitted with the whisk attachment. Whip on low speed until the egg whites are frothy, about 1 minute.
Step 4: Add the Cream of Tartar and Salt
Add the cream of tartar and salt while the mixer is running. Mix for about 10 seconds, until incorporated.
Step 5: Gradually Add the Sugar
With the mixer on low speed, slowly add one-quarter of the sugar. Increase the speed to medium, then gradually add the remaining sugar.
Step 6: Whip to Firm Peaks
Continue mixing until the meringue is thick, glossy, and holds firm peaks when the whisk is lifted, about 10 minutes. Continue whipping if necessary, until the peaks stand upright.
Step 7: Add Your Chosen Flavor
For peppermint meringues, gently fold the peppermint extract into the meringue using a flexible spatula. For passionfruit meringues, gently fold in the strained passionfruit pulp. Prepare one flavor per batch.
Step 8: Fill the Piping Bag
Transfer the meringue to the prepared piping bag. Twist the top closed to keep the meringue secure while piping.
Step 9: Pipe the Meringue Cookies
Pipe small swirls onto the parchment-lined baking sheets. Keep the cookies a similar size so they bake evenly, leaving a small amount of space between each one.
Step 10: Bake Until Dry
Bake for about 2 hours, until the meringues are dry to the touch and release easily from the parchment paper.
Step 11: Cool the Meringues Gradually
Turn off the oven and leave the baking sheets inside for 30 minutes. Open the oven door slightly and allow the meringues to cool completely for another 30 minutes.
Step 12: Serve or Store the Cookies
Serve once the meringues are fully cooled, or transfer them to an airtight container for storage.
This recipe can be doubled. Use a completely clean, dry bowl and whisk, as grease or egg yolk can prevent the egg whites from reaching their full volume. For the crispest cookies, avoid making meringues on humid days.
Storage
Store completely cooled meringue cookies in an airtight container at room temperature for up to 5 days. Add a food-safe silica packet to the container to help maintain their crisp texture.
