Chocolate Dipped Peppermint Meringues Recipe

Is there anything more magical than crisp, airy meringues dipped in chocolate with a cool peppermint twist? These Chocolate-Dipped Peppermint Meringues have been a holiday favorite in my family for years—the perfect combination of light and indulgent. Whether you’re hosting a cookie swap, planning festive gifts, or just craving a treat to pair with your hot cocoa, these meringues check all the boxes!

Here’s the thing I love most about meringues: they feel fancy, but they’re surprisingly simple to make. And oh boy, when you add that drizzle of dark chocolate and a sprinkling of crushed peppermint, it’s like winter wonderland perfection.

Why You’ll Love This Recipe

• These meringues are naturally gluten-free and require minimal ingredients.
• They’re light as air with a crunchy texture that melts in your mouth.
• Perfect for holiday gifting or as a special treat for guests—these always wow a crowd!
• Customizable: Play around with different chocolates or toppings for a creative twist!

Ingredients Breakdown

Essentials

• Egg whites: Room temperature egg whites whip up fluffier, making them a must for meringues. No yolks allowed—any speck of fat will prevent stiff peaks!
• Granulated sugar: This adds sweetness and gives the meringues their signature crisp texture.
• Peppermint extract: Just a touch for that holiday-inspired flavor. Be sure not to overdo it—it’s strong stuff!
• Dark chocolate: I prefer 70% cocoa for that perfect bittersweet contrast, but use what you love.
• Crushed peppermint candies: Adds crunch and a pop of festive color.

Pro Tips

• Use superfine sugar if you can—it dissolves faster for smoother meringues.
• If you don’t have peppermint candies, crushed candy canes work beautifully too.
• Wipe your mixing bowl with a little vinegar or lemon juice before whipping the egg whites. It ensures the bowl is pristine and grease-free, helping those peaks hold up!

Step-by-Step Instructions

1. Preheat and prepare: Start by preheating your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Whip the egg whites: In a clean bowl, beat the room-temperature egg whites using a hand or stand mixer on medium speed until soft peaks form.
3. Add the sugar gradually: With the mixer running, slowly add in the granulated sugar one tablespoon at a time. Continue whipping until stiff, glossy peaks form. This can take 7–10 minutes—be patient!
4. Incorporate peppermint: Gently fold in the peppermint extract, being careful not to deflate the meringue.
5. Pipe the meringues: Transfer the meringue to a piping bag fitted with a star tip. Pipe small mounds or swirls onto the prepared baking sheets, spacing them slightly apart.
6. Bake low and slow: Bake for 1.5 to 2 hours, or until the meringues are completely dry to the touch. They should release easily from the parchment. Turn off the oven and let the meringues cool inside with the door slightly ajar for an hour—this prevents cracks.
7. Dip in chocolate: Melt the dark chocolate in a microwave or double boiler until smooth. Dip the bottoms of the cooled meringues into the chocolate, then sprinkle the tops with crushed peppermint candies while the chocolate is still wet.
8. Set and serve: Place the meringues on a wire rack or parchment paper until the chocolate is fully set. Serve and enjoy your little bites of holiday magic!

Chef’s Tips and Tricks

• Weather watch: Meringues and humidity don’t get along! Choose a dry day for baking or store them in an airtight container to keep them crisp.
• Avoid over-beating: Once the peaks are stiff, stop mixing. Over-whipping can cause the egg whites to break down.
• Dipping with ease: Use a small spatula or spoon to help coat the bottoms if the meringues are delicate.

Recipe Variations and Serving Suggestions

• Chocolate options: Try white or milk chocolate for different flavor profiles.
• Alternative toppings: Swap the peppermint for sprinkles, toasted coconut, or chopped nuts to match other occasions.
• Festive pairings: These make a perfect duo alongside hot cocoa, coffee, or even peppermint tea for a cozy treat!

FAQs

Can I make these ahead of time?

Yes! Store them in an airtight container at room temperature for up to a week. Just keep them away from humidity.

Can I freeze the meringues?

I don’t recommend it—meringues can absorb moisture in the freezer and lose their crispness.

What if I don’t have a piping bag?

No worries! You can use a zip-top bag with the corner snipped off or simply spoon dollops for a more rustic look.

There you have it—a holiday treat that’s as elegant as it is easy to make. I can’t wait to see your Chocolate-Dipped Peppermint Meringues! Don’t forget to snap a photo and tag your creations with #TheKitchensAid so I can cheer you on!