• 32 Ratings

Who needs candy canes when you have these striped melt-in-your-mouth meringue treats? Serve these cookies as a snack or dessert at your next party.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

20 mins
1 hr 30 mins at 200°
about 24 cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 200 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl combine egg whites, cream of tartar, peppermint extract, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).

Instructions Checklist
  • With a clean small paintbrush, brush stripes of red paste food coloring on the inside of a pastry bag fitted with a 1/2-inch open-star tip. Carefully transfer egg white mixture to the pastry bag. Pipe 2-inch stars 1 inch apart onto prepared cookie sheet.

Instructions Checklist
  • Bake for 1-1/2 hours or until meringues appear dry and are firm when lightly touched. Transfer cookies to a wire rack; let cool.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

27 calories; total fat 0g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 20mg; potassium 12mg; carbohydrates 6g; fiber 0g; sugar 6g; protein 0g; trans fatty acid 0g; vitamin a 0IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 0mcg; vitamin b12 0mcg; calcium 0mg; iron 0mg.


32 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
Make sure you don't have any yolk in your egg whites, if you do, the egg whites wouldn't whip up properly. You also might have better success using superfine sugar. Beat the egg whites on medium speed until frothy. Increase the speed to med-high & gradually add sugar, a few tablespoons at a time until glossy and very fluffy about 3 minutes. Beat in vanilla. I made it twice this way and the cookies were beautiful.
Rating: Unrated
i agree...  thought it was just me doing something wrong.  Did not turn out.
Rating: Unrated
This recipe DOES NOT WORK. I followed directions exactly and the whites failed to reach stiff peak stage after 30 minutes with a stand mixer. Something is wrong with this recipe...I am so disappointed as I was planning on giving these meringues as a food gift present for Christmas...what a waste of eggs!!!