Description
These 3 ingredient peppermint cloud cookies are light, airy, and melt-in-your-mouth delicious! Made with just egg whites, sugar, and peppermint extract, they are gluten-free, dairy-free, and low-calorie. These delicate cookies have a crisp exterior with a chewy center and are perfect for the holiday season. Whether you enjoy them on their own, with a warm cup of cocoa, or as a fun addition to a festive dessert, these cookies are sure to impress!
Ingredients
Ingredients
Main Ingredients
- 2 large egg whites (room temperature)
- ½ cup (96g) superfine granulated sugar (also called caster sugar)
- ⅛ teaspoon (0.6ml) peppermint extract
Optional Additions
- ¼ teaspoon cream of tartar (helps stabilize the egg whites)
- Red gel food coloring (for a peppermint swirl effect)
- Crushed peppermint candies or sprinkles (for decoration)
Instructions
Instructions
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Preheat the Oven
- Set your oven to 225°F (107°C) and line a baking sheet with parchment paper.
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Whip the Egg Whites
- In a clean, grease-free bowl, beat the egg whites on medium speed until foamy.
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Add Sugar Gradually
- Slowly add the sugar, one tablespoon at a time, while continuing to beat the mixture.
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Beat Until Stiff Peaks Form
- Increase to high speed and continue beating until the mixture is thick, glossy, and holds stiff peaks.
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Add Peppermint Extract
- Reduce to low speed and quickly mix in the peppermint extract.
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Prepare the Piping Bag
- If using red gel food coloring, paint streaks inside a piping bag before filling it with meringue.
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Pipe the Cookies
- Pipe small oval shapes onto the prepared baking sheet, spacing them ½ inch apart.
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Bake Slowly
- Bake for 1 hour at 225°F (107°C).
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Cool in the Oven
- Turn off the oven and leave the cookies inside for 30-60 minutes to prevent cracking.
-
Store Properly
- Let cookies cool completely before storing them in an airtight container.
Notes
- Superfine sugar dissolves faster and creates a smoother meringue. If unavailable, pulse regular sugar in a blender for a few seconds.
- Humidity affects meringue cookies. Avoid baking on rainy or humid days to prevent sticky cookies.
- If cookies soften over time, bake at 200°F (93°C) for 5 minutes to crisp them up again.
- Piping bags help shape the cookies, but you can also spoon the mixture onto the tray if you don’t have one.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: 3 ingredient peppermint cloud cookies, peppermint meringue cookies, gluten-free cookies, holiday desserts, light and airy cookies, easy meringue recipe, low-calorie cookies, Christmas cookies