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With a crisp texture, festive flavor and a dip of rich chocolate, these chocolate dipped peppermint meringues are a holiday treat that looks as good as it tastes. Light and airy with a touch of peppermint, they’re piped into perfect little kisses, then finished with a swirl of melted chocolate and crushed candy canes. These cookies are easy to make, impressive to serve and perfect for gifting, cookie exchanges or adding something special to your holiday dessert tray.

Chocolate Dipped Peppermint Meringues are festive treats inspired by Christmas meringue cookie recipes—crisp white cookies dipped in chocolate and sprinkled with crushed peppermint, artfully arranged on parchment paper.

Chocolate dipped peppermint meringues are light, airy and festive with a crisp texture, a peppermint twist and a dip of rich chocolate and crushed candy cane.

Got a sweet tooth? You might also like air fryer pavlova, strawberry kiss cookies, Nutella cookies or Christmas pinwheel cookies.

White dipped meringue kisses coated in chocolate and crushed peppermint, arranged artfully on parchment paper.

Why You’ll Love It

Festive flavor: Peppermint and chocolate make a classic holiday combo.
Impressive look: These cookies are as pretty as they are tasty.
Naturally gluten free: Made without flour, perfect for those avoiding gluten.
Crisp and airy: Light texture with a satisfying crunch.
Ideal for gifting: Package them up for a homemade holiday present.

White dipped meringue kisses coated in chocolate and crushed peppermint, perfect for holiday meringue cookies on a white surface.

Chocolate Dipped Peppermint Meringue Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Semi-sweet chocolate chips: Melted for dipping the base of each meringue.
Granulated sugar: Sweetens and stabilizes the meringue.
Egg whites: Whipped to stiff peaks, forming the structure of the cookies.
Candy canes: Crushed and used for coating the chocolate-dipped base.
Vanilla or peppermint extract: Adds festive flavor to the meringue mixture.
Cream of tartar: Helps stabilize the egg whites for a firm, glossy meringue.

Baking ingredients for Chocolate Dipped Peppermint Meringues: chocolate chips, crushed peppermint, eggs, sugar, measuring spoons, and a piping bag on marble.

How to Make Chocolate Dipped Meringues

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prep the baking sheets: Line trays with parchment paper and preheat the oven.
Beat the egg whites: Whip with cream of tartar until frothy.
Add the sugar: Slowly incorporate until stiff peaks form.
Mix in extract: Add vanilla or peppermint for flavor.
Pipe the meringues: Form small swirls onto the baking sheets.
Bake and rest: Bake until firm, then let sit in the oven as it cools.
Dip and decorate: Dip cooled meringues in melted chocolate and crushed peppermint.
Let set and serve: Place on trays until chocolate firms, then enjoy.

Chocolate Dipped Peppermint Meringues and dipped meringue kisses rest on a baking sheet, surrounded by festive ingredients—perfect for your christmas meringue cookie recipes.

Substitutions and Variations

Use white chocolate: For a sweeter, creamier finish.
Change the extract: Try almond or orange extract for a different twist.
Add color: Swirl in red food coloring for a candy cane effect.
Skip the dip: Serve them plain for a lighter, simpler cookie.

A hand holding a Chocolate Dipped Peppermint Meringue, sprinkled with crushed peppermint—a festive treat perfect for christmas meringue cookie recipes.

Serving Suggestions

With other Christmas treats: You might also like fig X-shape cookies, Christmas tree cupcakes and Christmas tree cake dip.
With festive drinks: White Christmas punch or one of these red Christmas drinks.

Chocolate Dipped Peppermint Meringues arranged on parchment paper, each delicate dipped meringue kiss coated in chocolate and sprinkled with crushed peppermint.

How to Store Peppermint Meringues

Store: Keep them in an airtight container at room temperature and eat within a week.
Freeze: You can freeze them for up to a month.
Thaw: Defrost at room temperature.

Chocolate Dipped Peppermint Meringues—festive holiday meringue cookies—rest on parchment, some coated in chocolate and sprinkled with crushed peppermint.

Top Tips

Use room temperature egg whites: They whip better and more evenly.
Don’t rush the cooling: Letting them sit in the oven helps prevent cracking.
Use a piping bag: This gives the meringues their classic swirl shape.
Avoid moisture: Humidity can affect how the meringues set and store.

White holiday meringue cookies dipped in chocolate and sprinkled with crushed peppermint on parchment paper make a festive treat inspired by classic Christmas meringue cookie recipes.
Can I use peppermint extract instead of vanilla?

Yes, peppermint adds a festive touch and works perfectly here.

Do I need cream of tartar?

It helps stabilize the egg whites, but lemon juice can be used in a pinch.

Chocolate Dipped Peppermint Meringues rest on parchment paper, their crisp white peaks coated in chocolate and crushed peppermint—a festive treat perfect for christmas meringue cookie recipes.
5 from 3 votes

Chocolate Dipped Peppermint Meringues

These crisp and airy peppermint meringues are dipped in rich chocolate and crushed candy cane for a festive finish. They’re easy to make and perfect for holiday baking.
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 1 hour
Total Time: 2 hours
Servings: 50

Ingredients 

Instructions 

  • Prepare 2 baking sheets by lining with parchment paper. 
  • Preheat your oven to 225 degrees F. 
  • In the bowl of a mixer, combine the cream of tartar with the room temperature egg whites. Beat on medium high until the eggs become nice and frothy. 
  • Slowly stream in the sugar a little bit at a time. 
  • Whip and sugar and eggs until the mixture holds stiff peaks. 
  • Add the vanilla or peppermint extract and give one last good mix until combined. 
  • Place the mixture into a piping bag fitted with a star piping tip. 
  • Pipe 1.5-inch swirls onto your prepared baking sheet, leaving 1.5 to 2 inches between each one
  • Bake for approximately 45 minutes, or until firm to the touch. Leave the tray in the oven with the door closed, turn the oven off and let rest for 60 to 90 additional minutes. 
  • Once the cookies have cooled completely, remove from the oven. 
  • Melt the chocolate chips in a microwave safe bowl. 
  • Dip the bottom of each meringue into the chocolate then dip into the crushed peppermint candy. 
  • Place the meringue back onto the cookie sheet to set. 
  • Once the chocolate has hardened, serve or store in an airtight container. 

Notes

Use room temperature egg whites: They whip better and more evenly.
Don’t rush the cooling: Letting them sit in the oven helps prevent cracking.
Use a piping bag: This gives the meringues their classic swirl shape.
Avoid moisture: Humidity can affect how the meringues set and store.

Nutrition

Calories: 47kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 29mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2IU | Calcium: 2mg | Iron: 1mg
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Chocolate dipped peppermint meringues are a simple yet stunning cookie to brighten up your holiday table. With their airy texture, chocolatey base and a cool peppermint crunch, they strike the perfect balance of sweet and seasonal. Whether you’re serving them at a party or boxing them up for friends and family, these holiday meringue cookies are sure to add a festive touch to any celebration.

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 3 votes (2 ratings without comment)

3 Comments

    1. Not with this recipe. The meringues need that ratio of sugar to egg white in order to become stiff peaks.