Chocolate Dipped Peppermint Meringues
Light. Minty. Festive. My Classic Meringue Kisses are made even more elegant when they are dressed up with melted chocolate and crushed peppermint candies. These Chocolate Dipped Peppermint Meringues are easy to make and full of holiday flavour!
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
Sofia’s Tips:
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 
- 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.
Tried this recipe?Let us know how it was!