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.
Servings: 50
Equipment
- Pastry Bag with Star Piping Tip
Ingredients
- 1 Cup semi-sweet chocolate chips
- 1 Cup granulated sugar
- 4 egg whites at room temperature
- 1/2 Cup candy canes crushed
- 1 Teaspoon vanilla extract clear vanilla extract if you can find or try or peppermint extract
- 1/2 Teaspoon cream of tartar
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.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
