Total Time
Prep 20 mins
Cook 20 mins

Adopted recipe

Ingredients Nutrition

  • 2 egg whites
  • 12 teaspoon peppermint extract
  • 18 teaspoon cream of tartar
  • 23 cup sugar
  • peppermint candy, finely crushed (I put them inside a paper bag and then use a rolling pin to crush them)


  1. Preheat oven to 300 F.
  2. Beat egg whites, peppermint extract and cream of tartar on high speed with an electric mixer until soft peaks form.
  3. Gradually add sugar, one tablespoonful at a time, while continuing to beat until stiff peaks form.
  4. Drop by spoonfuls onto lightly greased cookie sheet.
  5. Sprinkle with crushed peppermint candies.
  6. Bake for 20 minutes, or until meringues are firm and their bottoms are very lightly browned.
  7. Cool to wire rack.


Most Helpful

Yum! These cookies are really yummy, however I also flubbed the meringue. I think I overbeat it. It was more the consistency of thick glue. However, I just poured teaspoonfuls on a piece of parchment paper on a cookie stone and topped them with the candy crumbs and they tasted great! The second batch did better than the first, so maybe preheating the stone would be a good idea. Thanks for the recipe!

elainegl December 02, 2003

These turned out to be so cute and yummy! I think I flubbed the meringue a bit (be sure to only add a tbsp of sugar at a time!! I think I kind of suffocated my meringue by accidentally dumping more sugar on at once than was called for.) The peppermint crumblies kind of melt and make this doppled, polka-dot effect. Wonderful!!

spatchcock November 25, 2003

The first time I made these the meringue just lost its stiffness when I added the extract, so the second time I added everything else and waited till the last second to add the extract. That worked much better. I really liked the crushed candies on top-very pretty! These are melt in your mouth delicious!

Kaarin February 02, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a