Peppermint Meringue Sandwich Cookies

Peppermint Meringue Sandwich Cookies


4 egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
Pinch of salt
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract


Melted chocolate


  • Preheat oven to 250 F (120 C) and line large cookie sheet with parchment paper or foil. 
  • Mix together sugar and cream of tartar. Beat egg whites with salt until frothy. Gradually add sugar mixture, one tablespoon at a time, as well as peppermint extract and vanilla beating until shiny and stiff. 
  • Drop mixture by small teaspoonful on cookie sheet. Try to keep about the same size. 
  • Bake about 45 to 50 minutes or until meringue is crisp and comes off paper without sticking. 
  • Remove paper with meringues from cookie sheet and cool on rack. When meringues are completely cool remove from parchment paper. 
  • Melt chocolate. Spread chocolate thinly on one side of meringue and stick another meringue to it.


    1. Meringues should be made on non humid days, otherwise they will be really sticky.
    2. Always use room temperature egg whites. 
    3. Store meringues in an airtight container and they will keep for at least week.

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