If you’re on the lookout for a festive treat that’s light, crunchy, and bursting with flavor, you’re going to love this Peppermint Meringues with Chocolate Drizzle Recipe. I absolutely adore how these delicate meringues melt in your mouth with a refreshing peppermint kick, all wrapped up in a pretty drizzle of chocolate. Whether you’re making them for the holidays or just craving a fancy little sweet, these meringues are always a crowd-pleaser. Stick with me, and I’ll walk you through every step to nail these perfectly crisp, chocolatey, and minty delights.
Why You’ll Love This Recipe
- Light and Airy Texture: These meringues have that perfect crisp shell with a melt-in-your-mouth center that’s simply addictive.
- Refreshing Peppermint Flavor: The peppermint extract adds just the right amount of festive zing without overpowering the sweetness.
- Easy Yet Impressive: You don’t need to be a pro baker to pull these off — I’ll share all the tricks to help you succeed.
- Beautiful Presentation: The chocolate drizzle and crushed candy cane topping make them look as good as they taste.
Ingredients You’ll Need
Every ingredient in this Peppermint Meringues with Chocolate Drizzle Recipe plays an essential role, from the egg whites giving structure to the peppermint extract that lifts the whole thing. I always recommend using fresh, room temperature eggs for the best volume.
- Egg whites: Room temperature is key here — it helps achieve those stiff, glossy peaks quicker and with better volume.
- Cream of tartar: This little acid stabilizes your meringue, keeping the egg whites firm as you mix.
- Caster sugar: Also called superfine sugar, it dissolves faster to keep your meringue smooth and not grainy.
- Peppermint extract: A small amount packs a big punch, so measure carefully to keep it balanced.
- White chocolate: Melted for drizzling or dipping — adds sweetness and creaminess that pairs perfectly with peppermint.
- Semisweet chocolate: Offers a darker, less sweet contrast to balance the white chocolate and peppermint.
- Crushed candy canes: To sprinkle on top — adds a festive crunch and even more minty flavor.
Variations
I love how flexible this Peppermint Meringues with Chocolate Drizzle Recipe is — sometimes I tweak it based on what I have on hand or the vibe I want for the occasion. Don’t hesitate to make it your own!
- Chocolate-only drizzle: When I’m short on time, just melting semisweet chocolate and drizzling it over works beautifully without the extra step of dipping.
- Adding crushed nuts: For a little crunch contrast, sprinkling chopped pistachios or almonds on top gives a nice texture and a bit of earthiness.
- Almond extract instead of peppermint: When I want something less holiday-themed, I swap peppermint for almond extract for a totally different but still delicious twist.
- Mini meringues: Piping smaller meringues is great for bite-sized treats at parties, and they bake faster too.
How to Make Peppermint Meringues with Chocolate Drizzle Recipe
Step 1: Whipping the Egg Whites to Perfection
Start by preheating your oven to a low 225°F, and line two baking sheets with parchment paper to prevent sticking. Then whip your room temperature egg whites in a stand mixer on medium speed until foamy — about 3 minutes. Adding the cream of tartar here will help stabilize your meringue, so beat it in and then crank up the speed to high. This is the step where you’ll want to look for soft peaks forming, which usually takes another 2 minutes.
Step 2: Slowly Adding Sugar for a Glossy Finish
This is a trick I discovered after my first attempts when my meringue turned out grainy — adding the super fine sugar very slowly, one tablespoon at a time, lets it dissolve thoroughly. You’ll mix for about 20 seconds between each addition and scrape down the sides regularly to avoid clumps. Keep going until the meringue holds stiff, glossy peaks. That shine means you’re ready for the peppermint extract, which you fold in gently — mixing too long here can deflate your mixture.
Step 3: Piping and Baking Low and Slow
Transfer your meringue to a piping bag with a closed star or swirl tip and pipe about 1-inch apart on the parchment-lined baking sheets. Baking them at 225°F for an hour will dry them out perfectly, but here’s something I learned the hard way: don’t just pull them out immediately. Turn off the oven and leave the meringues inside for another 90 minutes to finish drying without cracking from sudden temperature change. If the centers still feel chewy, let them stay in longer — your patience pays off with the perfect crunch.
Step 4: Chocolate Drizzle and Candy Cane Magic
Once your meringues have cooled completely (don’t rush this), it’s time for the fun part! Melt the white and semisweet chocolate separately, then drizzle or dip your meringues. Right after drizzling, sprinkle crushed candy canes on top before the chocolate sets — that little extra crunch and burst of peppermint just puts these meringues over the top.
Pro Tips for Making Peppermint Meringues with Chocolate Drizzle Recipe
- Room Temperature Eggs: Always separate eggs while cold but then let whites come to room temp — this gives you more volume when whipping.
- Slow and Steady Sugar Addition: Adding sugar gradually keeps your meringue smooth and prevents graininess, a game-changer I recommend every time.
- Low and Slow Baking: Baking and then drying out the meringues in the warm oven avoids cracking and ensures a crisp texture throughout.
- Gentle Peppermint Folding: Fold in peppermint extract carefully at the end to avoid deflating your meringue; it’s delicate but worth it for that perfect flavor.
How to Serve Peppermint Meringues with Chocolate Drizzle Recipe
Garnishes
My favorite garnishes are the crushed candy canes sprinkled over the chocolate while it’s still warm because they add a lovely pop of color and a satisfying crunch. Occasionally, I’ll dust them lightly with edible glitter or shredded coconut for a snowy, festive effect that wow guests every time.
Side Dishes
I like pairing these peppermint meringues with a steaming cup of hot cocoa or a rich espresso — the contrast between hot, bitter drinks and the sweet, minty meringues makes for a perfect cozy moment. They also work beautifully alongside a cheese platter as a sweet finish.
Creative Ways to Present
For holiday parties, I’ve arranged these meringues in little glass jars tied with ribbon or stacked in a clear tower wrapped in cellophane. Another fun idea I tried was placing them on festive cupcake liners and sprinkling crushed candy canes around on the dessert table for a colorful display that guests couldn’t resist.
Make Ahead and Storage
Storing Leftovers
Once your meringues are completely cool and dry, store them in an airtight container at room temperature. I’ve found that keeping them away from humidity is crucial — any moisture will make them chewy instead of crisp. Mine have stayed fresh and crunchy for up to a week when stored properly.
Freezing
You can freeze these meringues, and honestly, that’s been a lifesaver for me during busy holiday seasons. Just make sure they’re well wrapped in plastic wrap or placed in a freezer-safe container to protect from moisture. When I’ve thawed them, they’ve retained their texture beautifully if brought back to room temp before serving.
Reheating
If your meringues lose a bit of crispness, pop them in a warm oven (about 200°F) for 5-10 minutes to refresh their crunch. I usually skip reheating often since I eat them too fast, but it’s a handy trick to know if you want that fresh-baked feel anytime.
FAQs
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Can I use regular granulated sugar instead of caster sugar in this recipe?
While regular granulated sugar can technically work, caster sugar dissolves much faster and results in a smoother, shinier meringue. If you only have granulated sugar, pulse it briefly in a blender or food processor to make it finer before using.
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Why did my meringues turn out chewy?
Chewy centers usually mean the meringues didn’t bake or dry long enough. I recommend leaving them in the switched-off oven for the additional 90 minutes to fully dry out. You can also keep them longer if needed—patience is key!
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Can I make these meringues without chocolate or peppermint extract?
Absolutely! The base meringue is delicious on its own — you can enjoy them plain or drizzle with just one type of chocolate. If you prefer no peppermint, vanilla extract or no extract at all works great too.
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How should I store these if I want to make them ahead for a party?
Store your cooled meringues in an airtight container at room temperature, in a cool, dry place. They can last up to a week, making them perfect to prepare a few days earlier and save yourself some party-day stress.
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Is it okay to use peppermint oil instead of peppermint extract?
Peppermint oil is much more concentrated than extract, so if you use it, add just a drop or two and taste as you go to avoid overpowering the meringue. I usually stick with extract for ease and consistency.
Final Thoughts
This Peppermint Meringues with Chocolate Drizzle Recipe holds a special place in my kitchen because it’s simple to make yet feels so luxurious and festive. Every time I serve these, whether in the depths of winter or at a cozy gathering, my family goes crazy for them, and honestly, so do I. I can’t wait for you to try this recipe yourself and put your own spin on it—you’ll find that once you master these meringues, they become your go-to sweet treat for any occasion!
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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 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Light, airy, and delicately flavored peppermint meringues with a crisp exterior and melt-in-your-mouth texture. These festive treats are enhanced with peppermint extract and optionally adorned with white or semisweet chocolate and crushed candy canes, perfect for holiday gatherings or a refreshing dessert anytime.
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 and Prepare Baking Sheets: Preheat your oven to 225°F (107°C) and line 2 baking sheets with parchment paper to prevent the meringues from sticking during baking.
- Beat Egg Whites: Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed for 3 minutes to begin creating volume and structure.
- Add Cream of Tartar and Beat to Peaks: Add the cream of tartar, then increase the mixer speed to high. Beat for 2 more minutes until soft peaks begin to form, stabilizing the egg whites.
- Incorporate Sugar Slowly: While on medium speed, add the caster sugar gradually, one tablespoon at a time, mixing for 20 seconds between additions. Scrape down the bowl sides occasionally to ensure even incorporation. Continue until all sugar is added and the mixture is stiff, glossy, and forms firm peaks.
- Add Peppermint Extract: Gently fold in the peppermint extract until just combined to avoid deflating the meringue mixture.
- Pipe Meringues: Transfer the meringue mixture to a piping bag fitted with a closed star or swirl tip. Pipe mounds spaced about 1 inch apart onto the prepared baking sheets.
- Bake and Dry: Bake for 1 hour. Afterward, turn off the oven and leave the meringues inside for an additional 90 minutes to further dry out without browning. If the centers are still chewy, leave them for another hour or more to achieve a crisp texture. Remove from the oven and cool completely.
- Optional Chocolate and Candy Cane Decoration: Once cooled, dip or drizzle the meringues with melted white or semisweet chocolate. While the chocolate is still wet, sprinkle crushed candy canes on top. Allow the chocolate to set before serving.
Notes
- Ensure egg whites are at room temperature for better volume.
- Add sugar slowly to avoid deflating the meringue.
- Do not overmix after adding peppermint extract to maintain the structure.
- Use parchment paper to prevent sticking.
- For chewier centers, reduce drying time; for crisp meringues, extend drying time in the turned-off oven.
- Store meringues in an airtight container to keep them crisp.
Nutrition
- Serving Size: 1 meringue
- Calories: 35
- Sugar: 8g
- Sodium: 5mg
- Fat: 0.2g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
