Peppermint Meringues Chocolate Drizzle

Every December as soon as the first snow falls I find myself whipping up these peppermint meringues with chocolate drizzle They are crisp on the outside with a minty cloudlike center and finished with a glossy swirl of chocolate The pop of peppermint and chocolate makes these cookies a holiday favorite but they come together easily enough for any time your sweet tooth calls

The first time I baked these was for a Christmas cookie exchange and everyone raved about the cool peppermint flavor and how the chocolate took them over the top Now my daughter helps with the chocolate drizzle and crushing the candy canes which makes it all the sweeter

Ingredients

• Egg whites from large eggs at room temperature: These whip up into stiff glossy peaks more easily when not cold
• Cream of tartar: This little pinch gives stability to the egg whites and helps them hold their shape
• Super fine caster sugar: Dissolves totally for a smooth meringue so check your label or pulse regular sugar in a blender
• Peppermint extract: Lends that refreshing wintery flavor Go for a pure extract for best taste
• Melted white chocolate: Adds sweet creaminess and beautiful contrast as a drizzle
• Melted semisweet chocolate: For a deep chocolate note that cuts the sweetness
• Crushed candy canes: Sprinkle on top for a festive finish and added crunch Choose ones with a strong peppermint flavor and bright red stripes

Instructions

Preheat Oven:

Preheat your oven to 200 degrees Fahrenheit or 95 degrees Celsius and line one or two baking sheets with parchment paper to prevent sticking and make cleanup easy

Whip Egg Whites:

In a large absolutely clean and dry glass or metal mixing bowl use a handheld or stand mixer to beat the egg whites and cream of tartar Start on medium speed until foamy then gradually increase to high Beat for about 2 to 3 minutes until you see soft peaks that just hold their shape but tip over slightly

Add Sugar:

With the mixer still on high slowly add the sugar just one spoonful at a time This patience pays off Once all the sugar is in keep beating another 3 to 5 minutes until the peaks become stiff glossy and thick Rub a small bit of meringue between your fingers—you should not feel any grains Fold in the peppermint extract gently with a spatula to avoid deflating the mixture

Pipe Meringues:

Fit a piping bag with a large star tip or simply use two spoons dollop the meringue onto the lined sheets Make them about the size of a walnut and space them well apart to allow hot air to circulate

Bake:

Transfer immediately to the oven and bake low and slow for 90 minutes to two hours You want them completely dry but not browned When done they should lift off the parchment easily and sound hollow when tapped Turn off the oven crack the door and let them cool completely inside This helps prevent cracks

Decorate:

When the meringues are cool drizzle first with either melted semisweet or white chocolate Use a fork or piping bag for thin stripes Top with a scattering of crushed candy canes while the chocolate is still wet so it sticks Let the chocolate set before moving or storing the cookies

I absolutely adore the scent of peppermint extract as it’s folded in It always reminds me of winters with my grandmother Her old kitchen would fill with sugary air while we dipped the cooled cookies quietly in chocolate It always felt so magical sharing these over mugs of cocoa

Storage Tips

Keep your peppermint meringues crisp by storing them in a moisture proof container Avoid the fridge as humidity will make them sticky If you live in a damp climate you can toss in a plain rice cake to absorb any excess moisture

Ingredient Substitutions

You can use lemon or vanilla extract instead of peppermint for a different twist No cream of tartar As a backup a squeeze of fresh lemon juice will stabilize the egg whites Semisweet chocolate chips melt down equally well if you do not have bars

Serving Suggestions

Arrange meringues in a pretty tin for gift giving or pile them high on your holiday dessert table These look wonderful presented alongside a mug of hot cocoa or peppermint tea Crushed meringue also makes a beautiful topping for ice cream parfaits

These peppermint meringues are a festive, foolproof treat to brighten up your holiday table or make any winter day feel special Enjoy every minty, chocolatey bite!

Recipe FAQs

→ How do I achieve stiff peaks when whipping egg whites?

Use room-temperature eggs and ensure your bowl and beaters are completely clean and dry. Gradually add sugar until glossy, stiff peaks hold their shape when the beaters are lifted.

→ Why do my meringues crack or become sticky?

Baking at a low temperature and allowing the meringues to cool completely in the oven helps prevent cracking and stickiness caused by humidity.

→ Can I use different chocolate for the drizzle?

Yes, try dark, milk, or flavored chocolates for varied taste and visual appeal. Pairings like mint or raspberry chocolate work well too.

→ How should I store finished meringues?

Keep them in an airtight container at room temperature to maintain their crispness. Avoid refrigerating, which introduces moisture.

→ Is there a tip to pipe attractive shapes?

Use a pastry bag fitted with a star or round tip for uniform swirls. For a festive effect, line the bag with food coloring before filling with meringue.