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!


  • 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)


  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.


  • 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:



Serving Size:

1 cookie

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

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