If you love light, melt-in-your-mouth treats that also bring a festive flair, you’re going to adore this Peppermint Meringues with Chocolate Drizzle Recipe. I absolutely love how these little clouds of sweet peppermint flavor balance perfectly with the silky chocolate drizzle—trust me, once you try this, it’ll become a staple in your holiday baking (or honestly any time you need a special treat). Keep reading and I’ll walk you through everything, plus share some handy tips that will set you up for success!
Why You’ll Love This Recipe
- Delightful Flavor Combination: Peppermint and chocolate are a classic duo that’s always a crowd-pleaser.
- Light and Crispy Texture: These meringues melt in your mouth, giving you sweetness without heaviness.
- Impressive Yet Simple: They look fancy but are surprisingly easy to make with a few tricks.
- Great for Gifts and Parties: Make a batch, drizzle with chocolate, and watch your friends go crazy for them.
Ingredients You’ll Need
The ingredients for this Peppermint Meringues with Chocolate Drizzle Recipe are simple but chosen carefully. Each one plays a vital role in nailing that perfect airy texture and fresh flavor.
- Egg Whites: Use fresh, room temperature eggs for the best volume and stability.
- Cream of Tartar: This little acid helps stabilize the egg whites so your meringue holds its shape.
- Caster Sugar: Also called superfine sugar, it dissolves quickly into the egg whites to create that smooth, glossy finish.
- Peppermint Extract: Just a touch adds festive flavor without overpowering the sweetness.
- White and Semisweet Chocolate: Use good quality chocolate for melting and drizzling to balance the peppermint notes.
- Crushed Candy Canes: Adds texture and an extra peppermint punch—plus it looks so pretty sprinkled on top.
Variations
I love to personalize this Peppermint Meringues with Chocolate Drizzle Recipe depending on the occasion or what I have on hand. Don’t hesitate to experiment a little—you really can’t go wrong here!
- Dairy-Free Version: Swap out regular chocolate for dairy-free or vegan-friendly chocolate chips to make this treat inclusive for all.
- Flavor Twist: Instead of peppermint extract, try orange or almond extract for a unique spin. My family went wild over the orange-chocolate combo once!
- Decorative Drizzle: Use colored white chocolate melts in pink or green during holidays to amp up the festive vibe.
- Add Nuts: Sprinkle crushed pistachios or toasted almonds over the chocolate drizzle for extra crunch.
How to Make Peppermint Meringues with Chocolate Drizzle Recipe
Step 1: Prep Your Oven and Tools
Start by preheating your oven to 225°F and lining two baking sheets with parchment paper. This low temperature and gentle heat is key to drying out your meringues slowly without browning them. Trust me, rushing this step can lead to chewy middles, and I’ve learned patience is EVERYTHING here.
Step 2: Whip the Egg Whites
Place your room temperature egg whites in your stand mixer bowl fitted with the whisk attachment. Beat on medium speed for about 3 minutes until they get frothy. Then add ¼ teaspoon cream of tartar and crank up to high speed for two more minutes until soft peaks form. This stabilizes your meringue and helps it reach the ideal volume.
Step 3: Add Sugar Slowly and Beat to Stiff Peaks
Now the trick is to add your sugar one tablespoon at a time, on medium speed, making sure it dissolves well before adding more. You’ll want to stop occasionally and scrape down the sides so there isn’t undissolved sugar lurking around. When you’re done, the meringue should be thick, glossy, and hold stiff peaks. This part always amazed me when I first mastered it—suddenly, your batter looks like magic!
Step 4: Fold in Peppermint Extract
Gently mix in the peppermint extract until just incorporated. Be careful not to overmix or your meringue could deflate. It’s such a small addition but makes all the difference for that bright, festive flavor.
Step 5: Pipe and Bake
Transfer your meringue mix into a piping bag fitted with a closed star or swirl tip. Pipe small dollops about 1″ apart on the parchment-lined baking sheets. Bake for 1 hour, then turn off the oven and leave them inside for an extra 90 minutes to dry completely. If your centers are still a bit chewy, you can leave them in longer—I’ve left mine for up to 3 hours once with perfect results.
Step 6: Drizzle with Chocolate and Add Candy Canes
Once cooled, it’s time for the fun part! Melt your white and semisweet chocolate separately and use a spoon or piping bag to drizzle over your meringues. Sprinkle crushed candy canes on top before the chocolate sets. The contrast between the smooth chocolate and crunchy peppermint is seriously next-level.
Pro Tips for Making Peppermint Meringues with Chocolate Drizzle Recipe
- Use Room Temperature Eggs: When I started using cold eggs straight from the fridge, my meringues didn’t whip as well. Let them warm up for about 30 minutes.
- Add Sugar Gradually: Adding sugar too quickly will cause grainy meringue, so patience here makes a big difference.
- Don’t Skip the Cooling Time: Leaving meringues in the cooling oven dries them out perfectly, avoiding any gooey centers.
- Store in Airtight Container: I learned the hard way that any moisture ruins the crispness—make sure they’re fully cooled before storing.
How to Serve Peppermint Meringues with Chocolate Drizzle Recipe
Garnishes
I usually stick to crushed candy canes on top because the contrast in color and crunch is so pretty and festive, but sometimes I’ll sprinkle a tiny pinch of edible glitter or chopped pistachios for a little extra wow factor. It’s always a crowd favorite!
Side Dishes
These meringues shine on their own but pair wonderfully with a warm cup of cocoa or peppermint tea. For holiday parties, I often serve them alongside chocolate-dipped strawberries or a plate of sliced fruit to balance the sweetness.
Creative Ways to Present
One of my favorite presentation ideas is arranging the meringues on a tiered dessert stand, with extra crushed candy canes and sprigs of fresh mint tucked in between. It looks stunning on a holiday table and gets everyone excited to dive in.
Make Ahead and Storage
Storing Leftovers
I store leftover meringues in an airtight container at room temperature, away from any humidity. They keep perfectly crisp for up to two weeks. Just make sure they’re totally dry before sealing them up, or they’ll soften.
Freezing
Freezing meringues is something I rarely do, but if you want to, wrap them individually in plastic wrap and place in a freezer-safe container. When thawed, they can lose a bit of their crisp texture, so I recommend enjoying fresh whenever possible.
Reheating
If your meringues do get a little soft, a quick 5-10 minute stint in a low oven (around 200°F) can help crisp them up again. Just keep a close eye so they don’t brown or melt the chocolate drizzle.
FAQs
-
Can I use regular sugar instead of caster sugar for this peppermint meringue recipe?
Regular granulated sugar can work but it might not dissolve as well, leading to a slightly grainy texture. I recommend using caster or superfine sugar for the smoothest, most glossy meringues. If you don’t have caster sugar, you can pulse regular sugar in a blender for a few seconds to make it finer.
-
Can I add peppermint extract earlier in the mixing process?
It’s best to add the peppermint extract at the end of mixing, just before you pipe the meringues. Adding it too early can deflate the mixture or affect the volume, so gently folding it in is key.
-
Why are my meringues sticky or chewy inside?
Sticky or chewy centers usually mean the meringues didn’t dry long enough in the oven. The low heat and extra time with the oven turned off help dry them out fully. You can leave them in longer if needed; patience with drying is always rewarded.
-
Can I make these meringues without a stand mixer?
Yes, you can use a hand mixer, but it might take longer to get stiff peaks. Make sure your bowl and beaters are clean and dry, and whip on medium to high speed. Just be prepared for a bit of an arm workout!
Final Thoughts
This Peppermint Meringues with Chocolate Drizzle Recipe truly holds a special place in my kitchen. I remember the first time I made them, feeling proud that something so elegant came from just a handful of ingredients and a sprinkle of patience. Whether it’s for holiday joy or a simple sweet craving, these meringues bring smiles every time—they’re light, festive, and downright addicting. Give this recipe a try—you’ll be hooked before you know it!
Print
Peppermint Meringues with Chocolate Drizzle Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 32 meringues
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delight in these light and airy Peppermint Meringues, perfectly crisp on the outside with a melt-in-your-mouth texture inside. Flavored with refreshing peppermint extract and optionally dipped in rich white or semisweet chocolate with crushed candy canes, these festive treats bring a perfect balance of sweetness and minty freshness, ideal for holiday celebrations or anytime you crave a delicate dessert.
Ingredients
For the Meringues:
- 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
Optional Toppings:
- 6 oz melted white chocolate
- 6 oz melted semisweet chocolate
- ½ cup crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper to prevent the meringues from sticking during baking.
- Beat Egg Whites: Place the room temperature egg whites into the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed for 3 minutes until frothy.
- Add Cream of Tartar: Add ¼ teaspoon of cream of tartar to stabilize the egg whites and increase the mixer to high speed. Beat for 2 more minutes until soft peaks form.
- Incorporate Sugar: On medium speed, gradually add the caster sugar one tablespoon at a time, allowing 20 seconds of mixing between each addition. Pause occasionally to scrape down the bowl sides to ensure all sugar dissolves. Continue until stiff, glossy peaks form and the mixture is smooth.
- Add Peppermint Extract: Gently fold in ¼ teaspoon of peppermint extract without overmixing to prevent deflating the meringue.
- Pipe Meringues: Transfer the meringue mixture into a piping bag fitted with a closed star or swirl tip. Pipe the meringues onto the prepared baking sheets, spacing them about 1 inch apart.
- Bake and Dry: Bake the meringues in the preheated oven for 1 hour. Then turn off the oven, leaving the meringues inside to dry for another 90 minutes. If necessary, leave them in for an additional hour or more to achieve a fully crisp texture.
- Cool and Decorate: Remove meringues from the oven and allow them to cool completely. Optionally, dip or drizzle with melted white or semisweet chocolate and sprinkle with crushed candy canes. Let the chocolate set before serving for a festive finish.
Notes
- Use room temperature egg whites to achieve maximum volume in your meringue.
- Be sure to add sugar gradually and thoroughly to prevent grainy texture.
- If meringues feel soft in the center after drying time, extend the drying phase in the turned-off oven until crisp.
- Carefully fold in peppermint extract; overmixing can cause the meringue to collapse.
- Store meringues in an airtight container to maintain crispness.
- For a dairy-free option, use dairy-free chocolate for topping.
Nutrition
- Serving Size: 1 meringue (approximately 10 grams)
- Calories: 35
- Sugar: 8 grams
- Sodium: 5 mg
- Fat: 0.1 grams
- Saturated Fat: 0 grams
- Unsaturated Fat: 0.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 0 grams
- Protein: 1 gram
- Cholesterol: 0 mg
