Let’s Make Peppermint Cocoa Meringues
Screw Normal Holiday cookies, Make these beautiful Peppermint Cocoa Meringues instead. They take some time by they don’t take a lot of effort, unless you are dumb!
These are a fusion between classic Meringue cookies, Peppermint, and Hot chocolate. Hence, theses are also called Peppermint Hot Chocolate Meringue cookies. Meringue cookies are rather inexpensive to make, considering that the main ingredients are just egg whites.
You definitely want to dry out the meringues after it has done baking or else the cookies will deflate and collapse when taken out of the oven.
Let’s Get Cooking!
More In-Depth Recipe at the Bottom
Peppermint Cocoa Meringues Cookies
Ingredients
- 3 Egg Whites
- ⅛ Tsp Cream of Tartar
- Pinch of Salt
- ¼ Tsp Peppermint Extract (Add more if wanted)
- ¾ C Sugar
- 5 Oz Dark Chocolate (Melted)
- 2 Candy Canes (Crushed)
Instructions
- Melt chocolate in the microwave using 15 second intervals until smooth and melted. Mixing it intermittently may help the chocolate melt quicker. After it has melted, leave it in the microwave to stay warm. Beat Egg Whites, Cream of Tartar, Peppermint Extra and a third of the Sugar together on medium low speed until foamy and the sugar completely dissolves. Add in another third of the sugar and beat on medium high speed for 2 minutes. Add in the last third of the sugar and beat until the meringue reaches stiff peaks.
- Preheat oven to 275 F. Drizzle in the chocolate on top of the egg whites and use a chopstick to swirl it around. Drizzle more chocolate onto the Meringue and swirl with a chopstick again after step 3 if needed.
- On a baking sheet, use two spoons to dollop the Meringue onto the baking sheet and leave at least 2.5 inches between each dollop. You may want to clean the spoons after each dollop to ensure nice chocolate streaks remain and develop. Sprinkle on Crushed Candy Canes
- Bake for 1 hour, and then turn off the oven and let the cookies sit for another hour. This will ensure that the cookies completely dry out and won’t deflate or collapse when taken out of the oven.
Notes
In-Depth Recipe
Peppermint Cocoa Meringues: Easy, Delicious, & Beautiful Showstoppers
1. Melt chocolate in the microwave using 15 second intervals until smooth and melted. Mixing it intermittently may help the chocolate melt quicker. After the chocolate has melted, leave it in the microwave to stay warm. You may need to re-melt it again later. Beat Egg Whites, Cream of Tartar, Peppermint Extra and a third of the Sugar together on medium low speed until foamy and the sugar completely dissolves. Add in another third of the sugar and beat on medium high speed for 2 minutes. Add in the last third of the sugar and beat until the meringue reaches stiff peaks. You can add all of the sugar at once, but that will make the meringue taken longer to whip up. Stiff peaks are reached once the whisk can be taken out of the meringue and the ends stick up. This is best done with an electric mixer.
Peppermint Cocoa Meringues
2. Preheat the oven to 275 F. Drizzle in the chocolate on top of the egg whites and use a chopstick to swirl it around. Drizzle more chocolate onto the Meringue and swirl with a chopstick again after step 3 if needed.
2.5. You could alternatively dollop some meringue onto the baking sheet and then add some chocolate onto the dollops. Then with a toothpick or chopstick, swirl the chocolate onto the smaller dollops. This would create less mess and may also be easier, but to each their own.
3. On a baking sheet, use two spoons to dollop the Meringue onto the baking sheet and leave at least 2.5 inches between each dollop. You may want to clean the spoons after each dollop to ensure nice chocolate streaks remain and develop. Sprinkle on Crushed Candy Canes.
4. Bake for 1 hour, and then turn off the oven and let the cookies sit for another hour. This will ensure that the cookies completely dry out and won’t deflate or collapse when taken out of the oven.
Excellent recipe and super easy to make. I found this a great base to make my own flavor combination (for those family members who are allergic to chocolate). I added an extra egg white and increased the cream of tartar to 1/4 teaspoon. In lieu of the chocolate, I added vanilla bean, then subbed vanilla extract for the peppermint extract and added raspberry jam. I put a dollop of the jam to each of the meringue piles but didn’t swirl any onto the main meringue bowl. I definitely recommend following Andy’s advice on using a chopstick to swirl the jam into the meringue – it was much gentler than trying a spoon or fork plus it didn’t cause the meringue to lose any volume. I baked them according to the instructions and 2 hours later had the best raspberry-vanilla meringue cookies for my dessert buffet. Will definitely be using this recipe as my base for future flavor combos.