★★★★★

Peppermint Dark Chocolate Meringue Cookies Recipe

Melt in your mouth, Peppermint Meringue Cookies, dipped in dark chocolate, just in time for the holidays. You’ll want to add a handful of these sweet cookies to all your holiday plates!

If you love meringues, be sure to give my favorite Pumpkin spice meringues a try! Or try my favorite 4th of July meringue cookies!

Bowl of white meringue cookies dipped in chocolate and crushed candy canes.

Peppermint Cookies

Well here it is, my last week of recipes before Christmas. And we’re kicking off this week with one of my favorite cookie recipes.

Meringue Cookies. Not just any meringue cookie either, a delicious, holiday Peppermint Meringue Cookie

If you’ve never had one, let me describe it to you in my best possible way:

Melt in your mouth, crunchy on the outside, slightly chewy center, and peppermint flavor, dipped in chocolate. 

Now, to achieve the best Meringue Cookie texture, you’ll want to follow these tips.

Chocolate Dipped Peppermint Meringue Cookies

How to make Peppermint Meringue Cookies

Start by using room temperature egg whites. I find eggs are easier to separate when they are room temperature.

Save the egg yolks and use them for the homemade Lemon Curd

You’ll beat those egg whites to stiff peaks using medium high speed on an electric mixer.

Next, line 2 baking sheets with parchment paper. Preheat oven to 200 degrees F. Cooking meringues at low temperature is part of the success. I cook mine for 80-90 minutes.

Don’t bake meringue cookies on humid day, or store them in the house when it’s humid. For whatever reason they won’t set up properly. Much like Divinity Candy, meringues can be finicky. 

For flavor, use about 1/2 tsp of your favorite flavoring or extract. Today’s recipe uses Peppermint Extract. Be sure not to use MINT as you don’t want it to taste like toothpaste.

For additional flavors, you could use about 1-2 Tbsp of JELL-O gelatin powder. This will also add color to your meringues. 

If you choose to add food coloring, add it to the meringue when you add your flavoring. It helps distribute it more evenly. Additionally, choose gel food coloring over liquid so it doesn’t deflate your egg white peaks!

Pipe the meringue onto your parchment paper lined baking sheets by filling a pastry bag fitted with your choice of tips. I use an open star tip or flower tip for best results. Or drop meringues one tablespoon at a time onto parchment paper.

Cool completely before adding any chocolate to your meringue cookies.

Finally, when done baking, let meringue cookies sit in oven for about 4 hours or overnight, with the oven turned off. This step gives your cookies the best texture!

To store your meringue cookies, fill a large ziploc bag and press out the extra air. Store at room temperature. ENJOY.

Peppermint Meringue Cookies dipped in dark chocolate with candy canes.

Meringues for every holiday

Melt in your mouth Pumpkin Spice Meringue Cookies are the perfect fall treat. You’ll love the hint of nutmeg too!

Delicious, festive, melt in your mouth Strawberry Meringues dipped in chocolate! My favorite cookie recipe! These are perfect for Valentine’s Day or any baby shower.

One of my favorite flavor combinations ever: Chocolate Mint Meringue cookies. Light green and perfect for St.Patrick’s Day or Christmas too!

Peppermint Meringue Cookie: melt in your mouth

Recipe FAQs

Why do my meringues crack?

Typically if your meringues crack it means your oven temperature is TOO HIGH. Be sure to use an oven thermometer if this persists. It can also happen with changes in temperature, so don’t PEEK on those meringues while baking, as opening the oven can cause cracks.

How long do meringue cookies last?

When stored properly, meringue cookies will last about two weeks.

How do you know when meringue cookies are done?

Once baked, meringues should be light and crisp, but not browned. You will know when they are done when the meringue cookie can easily be lifted from a piece of parchment paper and the bottoms are dry.

Meringue Cookies dipped in chocolate and peppermint!

A few favorite Cookies for the holidays

Looking for the BEST sugar cookie cut out recipe? These Cream Cheese Sugar Cookies are so flavorful and they always hold their shape. Don’t forget to add the delicious Vanilla Bean Frosting too!

Hate making cutout gingerbread cookies? These Gingerbread Cookie Bars are soft and chewy and topped with a delicious cream cheese frosting. Whip up a batch this holiday season!

These Easy Traditional Kolachky Cookies Recipe for Christmas have a melt in your mouth cookie base and are topped with sweet preserves. Don’t forget the extra powdered sugar!

This Almond Bars recipe is a sweet treat that has a shortbread-like texture and a delicious almond glaze on top! You’ll want to make extra and freeze them for later!

These Twix cookies have a buttery shortbread cookie base with creamy caramel and chocolate on top! I’m not even kidding when I say they are addictive!

Chocolate Peppermint Meringue Cookies: sweet melt in your mouth meringues dipped in dark chocolate

More Holiday treats

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

Yield: 60 cookies

Peppermint Meringue Cookies

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Set Time 4 hours
Total Time 5 hours 30 minutes

Melt in your mouth Peppermint Meringue Cookies dipped in dark chocolate!

Ingredients

  • 4 egg whites, room temperature
  • 1 Tbsp white vinegar
  • 1 Tbsp cornstarch
  • 1 cup granulated sugar
  • ½ tsp peppermint extract
  • 10 oz Ghirardelli dark chocolate wafers, melted
  • 3 peppermint candy canes, crushed (optional)

Instructions

  1. In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.
  2. Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. While beating, slowly add the sugar in a steady stream. Add peppermint extract.
  3. Beat for 4 minutes on high until stiff peaks form.
  4. Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.
  5. Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.
  6. Once set, dip into melted chocolate, add crushed candy canes, and return to parchment paper to set. ENJOY.

Notes

  • Typically if your meringues crack it means your oven temperature is TOO HIGH. Be sure to use an oven thermometer if this persists. It can also happen with changes in temperature, so don't PEEK on those meringues while baking, as opening the oven can cause cracks.
  • When stored properly, meringue cookies will last about two weeks. I don't recommend freezing meringue cookies. Store in airtight container at room temperature.
  • Once baked, meringues should be light and crisp, but not browned. You will know when they are done when the meringue cookie can easily be lifted from a piece of parchment paper and the bottoms are dry.

Nutrition Information:

Yield:

60

Serving Size:

1 cookie

Amount Per Serving: Calories: 43Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 8mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Melt in your mouth, Peppermint Meringue Cookies, dipped in dark chocolate. You’ll want to add a handful of these sweet cookies to your holidays!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Get My Free Email Course
Become a Better Baker—no more box mixes! Discovery your new “signature” desserts!

Categories:


Posted on December 6, 2020

Comments & Reviews

  1. I have a gas oven, so the pilot light always makes it slightly warm in there. Will that affect the meringues? Should I leave the door open when I let them sit for 4 hours or overnight?

  2. Oh my!! I’ve tried three different recipes and this is the only one that worked! And worked like a charm I might add!!

    I am so excited.

    I did the first one with no peppermint extract as I only had mint extract and my first batch tasted like tooth past and were flat (not your recipe).

    I’ve just put a second batch in and added a little coconut extract. I plan on also dipping in chocolate and adding a few coconut shavings on them.

    Thank you for this wonderful base recipe!!!

  3. When I was a child in the 60s, my mom used brown paper bags instead of parchment paper to make these. I know parchment paper is likely easier to use, maybe even more sanitary, but bags are an option if you don’t want to buy a roll.

  4. Meringues have always had my heart but I loved dipping them in chocolate and sprinkling with peppermint candy. What a festive treat!

  5. My meringue cookies NEVER come out. Maybe this recipe will help. Never heard of using vinegar to make them. What does it do?

    1. Supposedly the acid in vinegar helps create an egg white foam that is more stable. Perfect for piping shapes!

  6. OMG! Yes please! Ive been eyeing these for awhile! Im making them with my daughters today! I cant wait to see how they turn out!

  7. These are so addictive and really easy to make! Made a batch for a party, will be making again for Christmas! 🙂 Thank you so much for sharing!

  8. I love how versatile this recipe is! Going to add them to my cookie tray this year and hope I can keep my fingers out of them before they leave the house!

Leave a Reply

Your email address will not be published. Required fields are marked *