If you have a sweet tooth and a fondness for holiday flavors, the Peppermint Meringues with Chocolate Drizzle Recipe is an absolute must-try. These light-as-air meringue kisses infused with refreshing peppermint and adorned with luscious chocolate swirls and crushed candy canes bring festive cheer to any occasion. Delicate yet delightfully crunchy, each bite offers a perfect balance of cool mint and rich chocolate that feels like a celebration in your mouth. Whether you’re baking for a holiday party or just a cozy night in, this recipe will quickly become a treasured favorite you’ll want to share again and again.
Ingredients You’ll Need
This Peppermint Meringues with Chocolate Drizzle Recipe calls for simple yet essential ingredients that come together beautifully to create a treat bursting with flavor and texture. Each component is carefully chosen to ensure the meringues are airy, stable, and perfectly sweetened with a refreshing hint of peppermint and a stunning chocolate finish.
- 4 egg whites (from 4 large eggs), room temperature: The base of the meringue, creating that airy and fluffy texture.
- ¼ teaspoon cream of tartar: Helps stabilize the egg whites and keeps the meringue firm.
- 1 cup caster sugar (super fine sugar): Sweetens the meringues and helps achieve a glossy and stiff texture.
- ¼ teaspoon peppermint extract: Adds a refreshing and festive minty flavor that truly defines the dish.
- 6 oz melted white chocolate: For the optional but irresistible drizzle and dipping decoration.
- 6 oz melted semisweet chocolate: Provides rich, contrasting chocolate notes to balance the peppermint.
- ½ cup crushed candy canes: Adds a colorful crunch and enhances the peppermint flavor for a festive finish.
How to Make Peppermint Meringues with Chocolate Drizzle Recipe
Step 1: Preheat and Prepare Baking Sheets
Start by preheating your oven to 225°F (107°C). Line two baking sheets with parchment paper to prevent the delicate meringues from sticking during the baking and drying process. This simple step sets the stage for perfectly formed treats.
Step 2: Beat Egg Whites
Place the room temperature egg whites in the bowl of your stand mixer fitted with a whisk attachment. Beat on medium speed for about 3 minutes to begin creating volume and structure, which is key for light and fluffy meringues.
Step 3: Add Cream of Tartar and Beat to Peaks
Next, add the cream of tartar and crank the mixer up to high speed. Continue beating for 2 more minutes until soft peaks form. This stage stabilizes the egg whites, ensuring your meringues hold their shape throughout baking.
Step 4: Incorporate Sugar Slowly
With the mixer on medium speed, add the caster sugar gradually, one tablespoon at a time. Wait approximately 20 seconds between each addition. Be sure to scrape down the bowl sides occasionally for even mixing. Continue until the mixture becomes stiff, glossy, and holds firm peaks—this makes all the difference in that signature meringue texture.
Step 5: Add Peppermint Extract
Gently fold in the peppermint extract with a spatula, taking care not to deflate your beautifully whipped meringue. This adds a clean, bright flavor that lifts the entire dessert.
Step 6: Pipe Meringues
Transfer your mixture to a piping bag fitted with a closed star or swirl tip. Pipe individual mounds spaced about 1 inch apart onto the prepared baking sheets. The piping gives your meringues those charming ridges and swirls that catch the chocolate drizzle so beautifully.
Step 7: Bake and Dry
Bake the meringues for 1 hour. When the timer goes off, turn off the oven but leave the meringues inside for an additional 90 minutes. This gentle drying process ensures they become crisp without browning. If they still feel chewy in the center, let them stay longer until perfectly crisp. This patient step is worth the wait!
Step 8: Optional Chocolate and Candy Cane Decoration
Once completely cooled, dip or drizzle each meringue with melted white or semisweet chocolate. Sprinkle crushed candy canes on the wet chocolate to add crunch, color, and an extra burst of peppermint flavor. Allow the chocolate to fully set before serving to achieve that stunning final touch.
How to Serve Peppermint Meringues with Chocolate Drizzle Recipe
Garnishes
A sprinkle of finely chopped fresh mint leaves or a dusting of edible silver glitter can elevate these meringues visually and add a subtle aroma that complements the peppermint beautifully.
Side Dishes
Pair your peppermint meringues with a cup of rich hot cocoa, a creamy eggnog, or even a smooth espresso for a delightful contrast of flavors that brighten the whole experience.
Peppermint Meringues with Chocolate Drizzle Recipe Creative Ways to Present
Serve these meringues stacked in a pretty glass jar tied with a festive ribbon, or arrange them on a tiered dessert stand for a party centerpiece that’s as charming as it is delicious. They also make perfect edible gifts when packaged in decorative tins or clear boxes.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container at room temperature. This will keep them crisp and fresh for up to a week. Avoid humidity and refrigeration, which can soften the meringues and affect their delightful texture.
Freezing
If you want to keep these delightful treats longer, freeze them in a sealed container for up to one month. Thaw at room temperature before decorating with chocolate and candy cane if you didn’t do so prior to freezing.
Reheating
Because meringues are meant to be crisp, reheating is generally not recommended. However, if they soften a bit, a few minutes in a low oven (about 200°F or 93°C) can help dry them out again gently without burning.
FAQs
Can I use regular granulated sugar instead of caster sugar?
While you can substitute regular granulated sugar, caster sugar dissolves more quickly and helps achieve that glossy, smooth meringue texture essential for the Peppermint Meringues with Chocolate Drizzle Recipe.
What should I do if my meringues are sticky after baking?
This usually means they need more drying time. Leave them in the turned-off oven longer to allow excess moisture to evaporate and the meringues to crisp up perfectly.
Can I replace peppermint extract with peppermint oil or other flavorings?
Use peppermint extract for the best balanced flavor. Peppermint oil is usually much stronger and must be used sparingly. Other flavors can be tried, but peppermint is key to achieving the classic taste of this recipe.
Is it okay to skip the chocolate drizzle?
Absolutely! The meringues are delicious on their own, but the chocolate drizzle and crushed candy canes add a festive look and extra richness that take these treats to another level.
Can I make the meringues larger or smaller?
Yes, you can adjust the size by piping larger or smaller mounds, but be aware that larger meringues will need more baking and drying time to ensure they are crisp all the way through.
Final Thoughts
There’s something truly magical about the Peppermint Meringues with Chocolate Drizzle Recipe that makes both baking and sharing so rewarding. Light, minty, and beautifully decorated, these little morsels are sure to become a beloved part of your dessert lineup. Give this recipe a try—you’ll find it’s a joyful way to celebrate any day, any season, or simply the sweet moments in life!
Print
Peppermint Meringues with Chocolate Drizzle Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 32 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peppermint Meringues with Chocolate Drizzle are light, airy, and delightfully festive treats perfect for the holiday season. Flavored with refreshing peppermint and topped with a luscious drizzle of melted white and semisweet chocolates accented by crushed candy canes, these meringues combine crisp texture with a touch of sweet and minty charm. The meringues are slowly baked to achieve a perfect crunchy shell with a melt-in-your-mouth interior, making them an irresistible and elegant dessert or snack.
Ingredients
Meringue
- 4 egg whites (from 4 large eggs), room temperature
- ¼ teaspoon cream of tartar
- 1 cup caster sugar (super fine sugar)
- ¼ teaspoon peppermint extract
Chocolate Drizzle & Decoration
- 6 oz melted white chocolate
- 6 oz melted semisweet chocolate
- ½ cup crushed candy canes
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy removal of the meringues after baking.
- Beat Egg Whites: Place the room temperature egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed for about 3 minutes to start creating volume and a light structure.
- Add Cream of Tartar and Beat to Peaks: Add the cream of tartar to stabilize the egg whites. Increase the mixer speed to high and continue beating for 2 more minutes until soft peaks form.
- Incorporate Sugar Slowly: Gradually add caster sugar one tablespoon at a time while mixing on medium speed. Mix for 20 seconds between each addition and scrape down the bowl sides occasionally. Continue until all sugar is incorporated and the mixture is stiff, glossy, and holds firm peaks.
- Add Peppermint Extract: Gently fold the peppermint extract into the meringue using a spatula, taking care not to deflate the mixture.
- Pipe Meringues: Transfer the meringue mixture to a piping bag fitted with a closed star or swirl tip. Pipe mounds spaced about one inch apart onto the prepared baking sheets.
- Bake and Dry: Bake the meringues for 1 hour at 225°F (107°C). After baking, turn off the oven and leave the meringues inside for an additional 90 minutes to dry out without browning. If the centers remain chewy, extend drying time by an hour or more to achieve a crisp texture.
- Cool Completely: Remove the meringues from the oven and allow them to cool thoroughly before decorating.
- Optional Chocolate and Candy Cane Decoration: Once cooled, dip or drizzle the meringues with the melted white and semisweet chocolate. While the chocolate is still wet, sprinkle crushed candy canes over the top. Allow the chocolate to set completely before serving.
Notes
- Make sure the mixing bowl and whisk are entirely clean and free of grease to achieve stiff peaks in the egg whites.
- Use room temperature egg whites for better volume and stability.
- Gradually adding sugar helps dissolve it fully and achieve a glossy meringue.
- If your meringues are sticky or chewy, extend the drying time in the oven with the heat off until they are crisp.
- Store meringues in an airtight container at room temperature to maintain crispness.
- You can omit the chocolate and candy cane topping for a classic plain peppermint meringue.
