Introduction

Peppermint Meringues are light, airy treats infused with refreshing peppermint flavor and finished with a delightful dark chocolate and crushed peppermint coating. Perfect for holiday parties or a sweet snack, these meringues combine crisp exteriors with a tender center.

The image shows several white meringue cookies with a smooth, glossy texture and delicate peaks on top. Each meringue has a ruffled base that is dipped in small red sprinkles, adding a touch of color at the bottom edge. They are arranged closely together on a flat white marbled surface, creating a neat and attractive display. photo taken with an iphone --ar 4:5 --v 7

Ingredients

80 grams egg whites (about 2.5 egg whites)
130 grams granulated sugar (1/2 cup + 2 tablespoons)
Pinch of cream of tartar
2–3 drops peppermint extract
1/2 teaspoon vanilla extract
4 ounces dairy-free or vegan dark chocolate
Crushed peppermints
1 large piping bag fitted with star tip 4B
Parchment paper

Instructions

Step 1: Preheat the oven to 350°F. Spread the granulated sugar evenly onto a parchment-lined baking sheet and heat it in the oven for 5 minutes to warm the sugar.
Step 2: While the sugar is warming, prepare the piping bag with the star tip 4B.
Step 3: Pour the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Beat on low speed until foamy.
Step 4: Add a pinch of cream of tartar and gradually increase the mixer speed to medium-high. Continue whisking until the sugar is ready to be added.
Step 5: Remove the warmed sugar from the oven. With the mixer on medium-high, slowly pour the sugar down the side of the bowl to incorporate it into the whipped egg whites.
Step 6: Increase the mixer speed to high. Add peppermint extract and vanilla. Whisk just until firm, glossy peaks form that gently curl over—do not over-whisk.
Step 7: Reduce oven temperature to 200°F (lower by 10–15°F if your oven runs hot).
Step 8: Transfer the meringue mixture into the prepared piping bag. Pipe 2-inch kisses onto parchment paper, spacing them apart and easing up on pressure to create a curled top.
Step 9: Bake the meringues for 2 hours. They should be crisp on the outside with a slightly soft center and peel off the parchment easily.
Step 10: Allow the meringues to cool completely.
Step 11: Melt the dairy-free dark chocolate over a double boiler until smooth and about 115°F if using a thermometer.
Step 12: Place the melted chocolate and crushed peppermints in separate small bowls.
Step 13: Dip the bottoms of the cooled meringues into the melted chocolate, then immediately coat with crushed peppermints.
Step 14: Set the dipped meringues on parchment paper to allow the chocolate to firm, about 20 minutes at room temperature or 5 minutes in the fridge.
Step 15: Enjoy your peppermint meringues or store them for later.

Tips & Variations

To prevent over-whisking, stop beating once the meringue forms glossy peaks that gently curl.
Use superfine sugar for smoother meringue texture if available.
For a festive touch, add a few drops of red food coloring to half the batter before piping.
Substitute crushed candy canes for crushed peppermints for a different holiday crunch.
If you don’t have a stand mixer, a hand mixer works fine but requires a bit more effort and time.

Storage

Store peppermint meringues in an airtight container at room temperature for up to two weeks. Keep them away from moisture to maintain their crispness. When ready to enjoy, let them come to room temperature if stored in the fridge after chocolate dipping.

How to Serve

The image shows several small, white meringue cookies with smooth, swirled tops and pointed peaks, each standing on a white marbled surface. Each meringue has a lower edge dipped in crushed red candy pieces, adding a textured, colorful base to the smooth, soft-white upper layer. The cookies are evenly spaced in rows, and the lighting highlights their delicate, airy texture and the bright contrast between the white meringue and red candy bits. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of dairy-free dark chocolate?

Yes, you can use any chocolate you prefer. Dairy-free dark chocolate keeps these meringues vegan-friendly, but regular dark or semi-sweet chocolate works well too.

What if I don’t have cream of tartar?

Cream of tartar helps stabilize the egg whites. If you don’t have it, you can substitute with a small amount of lemon juice or white vinegar, or simply skip it, though the meringue might be less stable.