Melt in your mouth Peppermint Meringue Cookies, dipped in dark chocolate and sprinkled with crushed peppermint, are perfect for the holidays. You’ll want to add a handful to all your holiday plates!
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Why This Recipe is Best
Meringue cookies are light and airy, perfectly sweet cookies that just melt in your mouth! And they are easy to make at home!
This recipe gives a fun and festive flavor twist on meringues that make them perfect for Christmas and the holiday season!
- Just a few basic ingredients needed!
- Easy to make but look and seem so impressive!
- They’re beautiful set out on a plate or gifted to family, friends, neighbors, teachers, grandparents, anyone!
- Egg Whites – Separate the whites from the yolk and use only the egg whites for making these cookies. Save the yolks to make our easy lemon curd!
- Peppermint Extract – This shouldn’t be confused with MINT extract — they are not the same.
- Dark Chocolate – Use quality chocolate melting wafers for dipping your meringues. It sets up quickly and doesn’t change the texture of your meringue. (I like Ghirardelli brand.)
- Peppermint Candy Canes – You can use full size candy canes, more of the small ones or use peppermint candies. They’ll need to be crushed up for sprinkling on the dark chocolate.
- Foamy. Beat egg whites on high until foamy (about 30 seconds).
- Stiff peaks. Add vinegar and cornstarch and beat until soft peaks form (about 1 minute). Slowly add in the sugar, in a steady stream. Add peppermint. Beat for about 4 minutes until stiff peaks form.
- Pipe. Spoon the mixture into a large pastry bag with a tip then pipe onto parchment paper lined baking sheets.
- Bake and set. Bake in a 200 degree oven for 80 minutes. Turn the oven off and allow meringues to set for 4 hours or overnight.
- Dip and sprinkle. Dip half of each meringue into the melted chocolate and sprinkle with crushed candy canes. Return to the parchment paper to set, then enjoy!
Tips and Tricks
- Start by using room temperature egg whites. I find eggs are easier to separate when they are room temperature.
PRO TIP: Save the egg yolks and use them for the homemade Lemon Curd!
- Don’t bake meringue cookies on a 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.
- For additional flavors, you could use about 1-2 Tablespoons 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.
- 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!
- Cool completely before adding any chocolate to your meringue cookies.
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!
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.
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, when stored properly, will last about 2 weeks. Store in airtight container at room temperature. I don’t recommend freezing meringue cookies.
More Holiday treats
- English Toffee
- Cranberry Pistachio Biscotti
- Candy Cane Cake
- Peanut Butter Fudge
- Chocolate Peppermint Cookies
- Christmas Crack
Peppermint Meringue Cookies
- 4 egg whites room temperature
- 1 Tablespoon white vinegar
- 1 Tablespoon cornstarch
- 1 cup granulated sugar
- ½ teaspoon peppermint extract
- 10 oz Ghirardelli dark chocolate wafers melted
- 3 peppermint candy canes crushed (optional)
- In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.
- 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.
- Beat for 4 minutes on high until stiff peaks form.
- Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.
- Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.
- Once set, dip into melted chocolate, add crushed candy canes, and return to parchment paper to set. ENJOY.
- 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.
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!