Easy 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!
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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:
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.
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!
What you’ll need for perfect Meringues
- 2 large baking sheets
- Parchment Paper
- Egg Whites
- White vinegar
- Flavoring (peppermint extract, vanilla extract, lemon extract, etc)
- Food coloring (optional)
- Chocolate, white or dark chocolate (great for dipping the bottoms of the meringues)
- Clean, dry bowl, for making cookies
- Electric Mixer
- Piping bag and tip, or tablespoon scoop
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!
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- 4 egg whites, room temperature
- 1 Tbsp white vinegar
- 1 Tbsp cornstarch
- 1 cup granulated sugar
- 1/2 tsp 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.
Serving Size:1 cookie
Amount Per Serving: Calories: 43 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 8mg Carbohydrates: 7g Fiber: 0g Sugar: 6g Protein: 1g
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