Peppermint Meringue Kisses

Peppermint Meringue Kisses

These meringue cookies are an “eggtraordinary” party favor for the holidays! Use our recipe as a guideline and substitute chocolate sprinkles or gingerbread crumbs for peppermint.

Tip: meringue can be temperamental. Make these kisses on a dry day and store in a dry place. Meringue is known to absorb moisture, causing them to become chewy and lose their shape.

Thank you Incredible Egg for the recipe!

  • Yield: 60 kisses

  • Prep time: 25 minutes

  • Cook time: 1 hour

  • Chill time: 1 hour

  • Total time: 2 hours 25 minutes



  1. Preheat oven to 225°F. 

  2.  Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add sugar, 2 Tbsp. at a time, until whites are glossy and stand in stiff peaks.

  3. Fold in crushed candies and spoon into pastry bag fitted with large fluted or plain tip. Pipe meringue onto baking sheets lined with parchment paper or aluminum foil. Sprinkle with additional crushed candies.

  4. Bake in preheated oven until firm, about 1 hour. Turn off oven, keeping meringues inside with door closed, until cool and crisp, at least 1 hour.