These holiday-ready classic meringue cookies are infused with peppermint flavor, dipped in semi-sweet chocolate, then coated in crushed peppermint candies.
This post contains affiliate links. Read the disclosure policy.
Table of Contents
About Peppermint Meringues
Are you on the lookout for a new recipe to try this holiday season?
I might be a little biased here, but I would highly recommend these delicious chocolate-dipped peppermint meringues.
Meringues are a traditional Christmas dessert, but these ones have a slight twist: they’re flavored with peppermint extract and coated in semi-sweet chocolate and crushed peppermint candies. The end result is a sweet and crunchy treat with a hint of refreshing peppermint undertones.
Trust me, these peppermint meringues are a great way to bake something special this time of year – and they’re very easy to make!
What are meringues?
An iconic cookie with roots in Swiss, French, Polish, and Italian cuisines, a meringue is a light and delicately crunchy dessert made from whipped egg whites and sugar.
For someone that’s never had a meringue, one of the best descriptions I’ve heard is to say they’re like a light, airy marshmallow with a slight crunch around the outside.
How long are meringues good for?
Once prepared and decorated, these peppermint meringues can be stored in a sealed container at room temperature (kept very dry) for at least one week, possibly up to two.
Can you freeze meringue cookies?
Mostly, yes, meringues can be frozen. The only thing to consider is that meringues need to be kept dry and the process of freezing and thawing can introduce moisture. You can avoid this by making sure you use freezer-safe or moisture-proof containers. And because meringues are delicate, it’s best to use solid or firm containers over freezer bags.
When properly stored, meringues can be frozen for one to three months.
Notes & tips for peppermint meringues
- Before getting started, make sure all of your equipment that will come in contact with the meringue mixture (bowls, beater, etc) are free of grease and moisture. Meringues are finicky and a little bit of moisture can ruin the batch. This is also why it’s important to use parchment paper and not pipe the meringues directly onto the baking sheet.
- When mixing meringues, be patient! Blend in the suger one tablespoon at a time, allow the sugar to dissove in the mixture, then add sugar. Test the mixture by rubbing a little bit of it between your fingers; if it’s gritty, the sugar hasn’t dissolved yet and need more time. And once all of the sugar has been added, keep mixing until the mixture is thick, shiny, and forms stiff peaks. Test this by lifting the mixer blades up; the mergine mixture should pull up to form mountian-like peaks and hold that shape on it’s own.
- Be careful not to overmix! Stop as soon as the mixture meets the characteristics of the above tip.
More delicious cookie recipes
How to make peppermint Meringues
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 2 – Increase the mixer speed to high and begin adding one tablespoon of sugar at a time. Make sure the sugar is dissolved before adding another tablespoon. Keep doing this until all the sugar has been added and the mixture is thick, shiny, and forms stiff peaks.
Step 3 – Quickly blend in the vanilla and peppermint extracts, then turn off the mixer and transfer the meringue mixture to a pastry bag.
Step 5 – Bake the meringues for one hour, but don’t take them out once the time has passed. Turn off the oven and keep the meringues in there for another hour (or until the oven is cool).
Step 6 – Once done and cool, melt the chocolate per package instructions. Dip the bottom of the meringues in the melted chocolate, then coat the chocolate in crushed peppermint candy. Place the meringues on more parchment paper to dry.
Step 7 – Serve and enjoy!
- Increase mixture speed to high and add sugar to bowl, 1 tablespoon at a time, making sure sugar has dissolved before adding the next tablespoon. Repeat this step until all sugar has been added and mixture is thick, shiny, and forms stiff peaks. TIP: To test if sugar has dissolved, rub a litlte of the mixture between your fingers. If it feels gritty, sugar hasn't quite dissolved and needs more mixing.
- Keeping speed on high, blend in vanilla and peppermint extract until incorporated, about 1-2 minutes.
- Transfer meringue mixture to a pastry bag with the tip cut off or with a decorative tip of your choice. Pipe meringues onto prepared baking sheet. Meringues will not spread while baking so feel free to pipe them close together but without touching.
- Bake for 1 hour. Once baked, turn off oven, but leave meringues inside with oven door closed. Allow oven and meringues to cool completely before removing, about 1-2 hours.
- Dip the bottom of a meringue in the melted chocolate, then quickly coat it with the crushed peppermints. Place the decorated meringue on parchment paper. Repeat this step until all meringues have been decorated.
- Allow chocolate to cool and harden completely, about 30 minutes.
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.