Peppermint Meringues with Chocolate Drizzle Recipe
These Peppermint Meringues with Chocolate Drizzle are a festive and light treat perfect for the holiday season. Crispy on the outside and melt-in-your-mouth on the inside, the meringues are flavored with refreshing peppermint extract and topped with a delicious drizzle of melted white and semisweet chocolate, finished with a sprinkle of crushed candy canes for a delightful crunch and extra minty flavor.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: Approximately 24 small meringues 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Meringues:
- 4 large egg whites, 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
- Prepare Egg Whites: Ensure egg whites are at room temperature for better volume. In a clean, grease-free mixing bowl, add the 4 egg whites and cream of tartar to stabilize the meringue.
- Beat the Meringue: Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the caster sugar, a tablespoon at a time, while continuing to beat, until stiff glossy peaks form and the sugar is fully dissolved.
- Flavor the Meringue: Gently fold in the peppermint extract until evenly incorporated without deflating the meringue.
- Pipe Meringues: Prepare a baking sheet lined with parchment paper. Transfer the meringue mixture into a piping bag fitted with a large star tip. Pipe small rounds or desired shapes onto the parchment paper, spacing them about an inch apart.
- Bake the Meringues: Preheat the oven to 200°F (90°C). Bake the meringues on the middle rack for about 1.5 to 2 hours, or until they are completely dry and crisp on the outside. Turn off the oven and leave the meringues inside for another hour to fully dry.
- Cool Completely: Remove meringues from the oven and let them cool completely on the baking sheet to preserve their crisp texture.
- Prepare Chocolate Drizzle: Melt the white chocolate and semisweet chocolate separately using a double boiler or microwave in short bursts, stirring frequently to avoid burning.
- Drizzle and Decorate: Using a spoon or piping bag, drizzle melted white and semisweet chocolates over the cooled meringues. Immediately sprinkle crushed candy canes over the wet chocolate to adhere.
- Set and Serve: Allow the chocolate to set at room temperature or in the fridge for about 15-20 minutes before serving or storing.
Notes
- Use room temperature egg whites for maximum meringue volume.
- Cream of tartar helps stabilize the egg whites and produces a firmer meringue.
- If caster sugar is unavailable, granulated sugar processed briefly in a blender can substitute.
- Baking meringues at low temperature ensures they dry out without browning.
- Store meringues in an airtight container at room temperature away from humidity to keep them crisp.
- Crushed candy canes provide a festive look and refreshing crunch but can be omitted if preferred.
Keywords: peppermint meringues, chocolate drizzle meringues, holiday desserts, Christmas treats, peppermint candy canes, egg white meringue