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    Home » Recipes » Desserts (No Bake) » Chocolate Peppermint Dipped Meringue Cookies

    LAST UPDATED: December 2, 2021 • FIRST PUBLISHED: December 15, 2019 By Toni Dash 54 Comments

    Chocolate Peppermint Dipped Meringue Cookies

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Meringue Cookies

    Meringue Cookies are light, airy and almost dissolve in your mouth like magic! These easy meringues are dipped in chocolate and crushed candy canes for a perfect Christmas cookie!

    Meringue Cookies

    Meringue Cookies have been my idea of a Christmas cookie ever since my Grandmother would make Forgotten Cookies for Santa!

    They are easy and pretty cookies. Meringue cookies have a hard crunch then seem to disappear in your mouth!

    These are dipped in chocolate and peppermint for a wintery taste sensation!

    Pair them with Stained Glass Cookies for a beautiful Christmas treat! 

    What are Meringue Cookies?

    They are basically whipped egg whites and sugar! 

    Meringues are simple to make. They are a no bake cookie.

    They harden in an oven that has been heated and has been turned off.

    Meringue cookies are fascinating to watch transform. They begin a glossy and as they harden turn to a matte white exterior. 

    Peppermint Chocolate Dip

    A dip in chocolate and smashed candy canes makes meringue cookies a happy addition to any holiday event.

    They are a light, crunchy cookie which are naturally gluten-free.

    meringue cookie dipped in crushed candy canes

    Meringue Cookie Ingredients

    You probably have the ingredients to make meringues in your refrigerator and pantry right now!

    The only three things needed are:

    • Egg whites
    • Granulated Sugar
    • Cream of Tartar

    For the chocolate peppermint dipping, you’ll need:

    • Semi-sweet chocolate chips
    • Peppermint Candy Canes (or Starlight Mints)

    It’s an easy recipe.

    The light airy meringues melt in your mouth and the chocolate peppermint layer on the bottom taste like the holidays!

    They are a perfect Christmas cookie recipe.

    What does Cream of Tartar do in Meringues?

    Cream of Tartar is a stabilizer.

    It allows whipped eggs whites to fluff up to several times their original size and hold their structure.

    Chocolate Peppermint Dipped Meringue Cookies with gift wrapping supplies

    PRO TIP: Use a Standing Mixer

    In my experimentation I have found a standing mixer whips the egg whites better than a hand held mixer.

    If using a hand held mixer it may take longer for the egg whites to peak.

    They need to be well formed for the meringues to take shape.

    Using a Piping Bag

    Piping the meringues with a piping bag and decorative tip gives them the pretty shape.

    If you have not used a piping bag it’s not difficult but may take some practice!

    Following the instructions in the recipe card at the end of the blog post will help walk you through it.

    Don’t want to Pipe the Meringues?

    They can be spooned onto the baking sheet to set.

    The from will be different but they will still be delicious.

    How to Make Meringue Cookies – Step-by-Step

    The meringues do not bake. They harden in an oven that was previously heated.

    When they are done, the meringue is very airy. Adding the chocolate peppermint coating on the bottom adds flavor and stability to the delicate meringue cookie.

    For detailed printable instructions refer to the recipe card at the end of the blog post.

    Meringue Cookies dipped in chocolate and peppermint candy canes

    Making the Meringue Cookies 

    STEP 1: Preheat the oven to 300 degrees. Once it reaches temperature turn it off.

    STEP 2: Line 1-2 baking sheets with parchment paper.

    STEP 3: In a standing mixer equipped with a whisk attachment beat the egg whites into stiff peaks. Add the cream of tartar and beat in.

    STEP 4: While running the mixer, slowly add the granulated sugar until fully mixed in.

    STEP 5: Prepare a piping bag with a large star tip.

    STEP 6: Spoon the meringue mixture into the bag and pipe 1-inch meringues onto the prepared baking sheets.

    STEP 7: Place cookies into the oven for 2 hours or overnight. DO NOT OPEN THE OVEN.

    STEP 8: Remove meringue cookies and allow to cool.

    Dipping the Meringues

    STEP 9: Melt the chocolate chips. Crush the candy canes (instructions in recipe card).

    STEP 10: Dip meringue cookies one by one into the chocolate then the crushed candy canes. Allow to harden on the baking sheets.

    How to Store Meringue Cookies

    Pack meringue cookies in an airtight container with a piece of parchment paper in between single layers. 

    Making sure the container is air tight is key to keep meringues crisp!

    Store them at room temperature (in a cool, dry location) OR in the refrigerator for up to 1 week packed this way.

    NOTE: if you are in a warm climate, to prevent the chocolate from melting, keep them in the refrigerator.

    Can Meringue Cookies be Frozen?

    Yes! Pack the meringues as described above and freeze for up to 1 month.

    To thaw remove them from the contain and place on a baking/cooling rack at room temperature.

    Chocolate Peppermint Dipped Meringue Cookies

    More Christmas Recipes for Desserts

    • Forgotten Cookies
    • Mint M&M Forgotten Cookies
    • Fully Loaded Christmas Cookies
    • Chocolate Mint Truffle Cookies
    • Pecan Rum Balls
    • Cranberry White Chocolate Pecan cookies
    • Fully Loaded Chocolate Peppermint Oreo Brownies
    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !

    Chocolate Peppermint Dipped Meringues

    Chocolate Peppermint Dipped Meringue Cookies

    Meringues are simple to make and fascinating to watch transform from a glossy to matte white exterior as they set in a previously warmed oven. A dip in chocolate and smashed candy canes makes them a happy addition to any holiday event. They are a light, crunchy cookie which are naturally gluten-free.
    5 from 16 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Resting Time: 2 hours
    Total Time: 2 hours 15 minutes
    Servings: 40 meringue cookies
    Calories: 50kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 2 Egg Whites
    • ½ teaspoon Cream of Tartar
    • 2/3 cups Granulated Sugar
    • 1 cup Semi-Sweet Chocolate Chips
    • 8 standard sized Peppermint Candy Canes
    • Parchment paper or silpat (s)
    • Pastry bag with large open star tip

    Instructions

    • Heat the oven to 300 degrees F and then turn it off. While the oven is heating, line 1 large or 2 standard size baking sheets with parchment paper or a silpat.
    • After turning off the oven, beat the egg whites with the whisk attachment of a stand mixer for 3 minutes until peaks have formed. Sprinkle in the cream of tartar and beat in (10-15 seconds).
    • As the mixer continues to run on high, slowly spoon in the sugar a little at a time until fully incorporated. The mixture will have a glossy finish.
    • Spoon the meringue mixture into the pastry bag and pipe small meringues onto the prepared baking sheets. Pipe until a 1-inch meringue is created then lift the pastry bag up to create a tip (refer to photos).
    • Place the meringues into the oven and leave the door closed for 2 hours or until the meringues change to have a matte exterior. Do NOT open the oven door during the time the meringues are setting. They can also be left in the oven overnight.
    • Remove the meringues and allow them to cool slightly on the pan.
    • While the meringues are cooling, melt the chocolate chips in a metal bowl over a saucepan of boiling water, stirring often, or in the microwave following the melting instructions on the package.
    • Smash the candy canes by unwrapping them, placing them in a plastic zipper bag OR on a hard surface (cutting board or countertop) covered with waxed paper and pounding them with a rolling pin or meat tenderizer.
    • One at a time, dip the flat bottom of a meringue into the melted chocolate (allow any excess chocolate to drain) and into the crushed candy canes. Place them on a fresh piece of parchment paper.
    • Repeat until they are all completed and allow them to harden. Note: They can be placed on a baking sheet and into the refrigerator to speed up the process.

    Notes

    In my experimentation I have found a standing mixer whips the egg whites better than a hand held mixer. If using a hand held mixer it may take longer for the egg whites to peak. They need to be well formed for the meringues to take shape.
    The total time listed includes the resting time of 2 hours in the oven.

    Nutrition

    Calories: 50kcal | Carbohydrates: 8g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 34mg | Fiber: 0g | Sugar: 7g | Vitamin A: 0IU | Calcium: 3mg | Iron: 0.3mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: December 6, 2015

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    1. cath says

      December 18, 2019 at 7:46 am

      5 stars
      These have been added to annual cookie tray this tray this year…we love them!

      Reply
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