Chocolate Dipped Peppermint Meringues
Light. Minty. Festive. These Chocolate Dipped Peppermint Meringues are easy to make and full of holiday flavour!
Meringues cookies were one of the very first desserts I fell in love with! I loved their crisp, light exterior and delicate interior that melts in your mouth. To this day, seeing a meringue brightens my day and makes me want to indulge! My Classic Meringue Kisses are made even more elegant when they are dressed up with melted chocolate and crushed peppermint candies as – Chocolate Dipped Peppermint Meringues! It is the most festive and elegant dessert to have on your holiday baking tray!
My favourite part about making meringue cookies is how little prep they require! As long as you have 15 minutes and a sturdy electric mixer – you will have meringue cookies in no time! Meringue cookies also feed a variety of dietary needs! Meringues are naturally gluten free, dairy free, and a low calorie dessert selection.
The red and white pattern of these peppermint meringues is easy to accomplish and adds an extra level of festive spirit! Dipping these Peppermint Meringues in melted chocolate and adding crushed candy canes take these meringues from effortlessly delicious to magical!
To make Chocolate Dipped Peppermint Meringues, you will need:
- Sugar
- Egg Whites
- Candy Canes (or peppermint candies)
- Semi-Sweet Chocolate
- Baking essentials: salt, cream of tartar, peppermint extract, vanilla extract, red food gel
Equipment I use to make this recipe:
- Stand Mixer:
- Measuring Spoons: U-Taste Stainless Steel Measuring Spoons Set
- Measuring Cups: KitchenAid Classic Measuring Cups, Set of 4
Let’s make my Chocolate Dipped Peppermint Meringues!
Preheat your oven to 225F. Line 2x baking pans with parchment paper. Set aside.
In the clean bowl of an electric stand mixer, add the egg whites (carefully separated from yolks to ensure no oily residue). Something I like to do before adding my egg whites to the bowl is to rub down the sides with a paper towel dipped in lemon juice. This once again ensures there are no lingering oily residues!
Add the cream or tartar and salt to the bowl. Begin mixing on low. Once frothy, gradually increase the speed to high and begin slowly adding in the sugar (1 tablespoon at a time)
After all of the sugar has been incorporated, add the vanilla and peppermint extract.
Once a stiff peak consistency has been achieved, turn off mixture.
Spread small amounts of meringue to the corners of your baking sheet. This prevent the parchment paper from sliding!
Transfer meringue to a piping bag fitted with a large star attachment or with a piping tip of your choice. For added colour, you can add streaks of red gel food colouring to your piping bag before loading with meringue. As you pipe meringue the colour will deposit creating a swirled effect!
Pipe your meringues allowing at least an inch of space between each.
Bake the meringues on the centre rack of the oven, at 225F (200F Convection oven) for ~1.5 hours. Turn off the oven and leave the meringues inside for an extra 1-2 hour to allow for continued drying. Remove once cooled and dry.
Dip cooled meringues in melted chocolate then cover in crushed peppermint candies. Let cool fully and enjoy!
Want more cookie recipes?! Check out:
Chocolate Dipped Peppermint Meringues
Ingredients
- 4 Egg Whites large
- 1 cup (200g) Sugar Granulated or Caster
- 1/4 tsp Cream of Tartar
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1/2 tsp Peppermint Exact
- Red Gel Food Colouring optional
- 1 cup (140g) Semi-sweet Chocolate melted
- 1 cup (150g) Peppermint Candies
Instructions
- Preheat the oven to 225F (200F Convection bake). Line 2x baking pans with parchment paper. Set aside.
- In the clean bowl of an electric stand mixer, add the egg whites (carefully separated from yolks to ensure no oily, yolk residue).
- Add the cream or tartar and salt to the bowl. Begin mixing on low. Once frothy, gradually increase the speed to high and begin slowly adding in the sugar (1 tablespoon at a time)
- After all of the sugar has been incorporated, add the vanilla and peppermint extract.
- Once a stiff peak consistency has been achieved, turn off mixture.
- Add small dollops of meringue to the corners of your baking sheet, to prevent the parchment paper from sliding.
- Transfer meringue to a piping bag fitted with a large star attachment or with a piping tip of your choice. For added colour, you can add streaks of red gel food colouring to your piping bag before loading with meringue. As you pipe meringue the colour will deposit creating a swirled effect!
- Pipe your meringues allowing at least an inch of space between each. Bake the meringues on the centre rack of the oven, at 225F for ~1.5 hours. Turn off the oven and leave the meringues inside for an extra 1-2 hour with the door propped open to allow for continued drying.
- Dip cooled meringues in melted chocolate then cover in crushed peppermint candies. Let cool fully and enjoy!
Video
Notes
- Separating your egg whites one at a time, prevents contamination of oily yolks to the entire egg white mixture if anything bad happens.
- Don’t forget to slowly incorporate the sugar! This is best done 1 tablespoon at a time, as the mixer runs.
- These meringues can be made in a large bowl with an electric hand mixer instead of a stand mixer – just allow for more time for the egg whites to whip up to the right volume.
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