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To make Chocolate Dipped Peppermint Meringues, gather these items: - 4 large egg whites - 1 cup granulated sugar - 1/2 teaspoon cream of tartar - 1/2 teaspoon pure peppermint extract - 1/4 teaspoon salt - 4 ounces dark chocolate, chopped - 1/4 cup crushed peppermint candies These simple ingredients create a delightful treat. The egg whites give meringues their light texture. Sugar adds sweetness and structure. Cream of tartar helps stabilize the egg whites. Peppermint extract brings a fresh flavor. Dark chocolate and crushed candies add a festive touch. You can make some easy swaps. If you don’t have cream of tartar, use lemon juice or vinegar. It helps stabilize the egg whites too. For peppermint extract, try almond extract for a different taste. If you prefer milk chocolate, that works well too! Most of these ingredients are common. You can find egg whites and sugar at any grocery store. Look for cream of tartar in the baking aisle. Peppermint extract is often near vanilla extract. For dark chocolate, choose a good brand for the best taste. Crushed peppermint candies can be found during the holiday season. You can also crush regular candies if needed. {{ingredient_image_1}} First, preheat your oven to 200°F (90°C). Line a baking sheet with parchment paper. This keeps the meringues from sticking. In a clean bowl, whisk the egg whites at medium speed. Watch them become frothy. After that, add the cream of tartar and salt. Keep whisking until you see soft peaks form. This means the egg whites are ready for sugar. Gradually add the sugar, one tablespoon at a time. Whisk on high until the meringue is glossy and has stiff peaks. It should look shiny and hold its shape. Next, gently fold in the peppermint extract. This adds a nice minty flavor. Make sure your mixing bowl is clean and dry. Any grease can stop the egg whites from whipping well. Use fresh eggs for the best results. Older eggs may not whip as nicely. If you want to check for peaks, turn the bowl upside down. If the meringue stays in place, you're good to go. Remember to whisk gently when folding in the peppermint extract. You want to keep the air you just whipped in the egg whites. Now, transfer the meringue to a piping bag with a star tip. Pipe small mounds, about 2 inches wide, onto the baking sheet. Space them out so they have room to expand. Bake the meringues for about 1.5 hours. They should feel dry and lift off the parchment easily. Once they’re done, turn off the oven but leave the meringues inside for 30 minutes. This helps them cool slowly. While cooling, melt your chopped dark chocolate in a microwave-safe bowl. Use 30-second bursts, stirring in between. Once melted, dip the bottoms of the meringues into the chocolate. Sprinkle them with crushed peppermint candies. Let them sit on a wire rack until the chocolate sets. Enjoy your festive treats! When making meringues, avoid a few key mistakes. First, make sure your mixing bowl is clean and dry. Any grease can stop the egg whites from whipping up properly. Second, do not rush adding the sugar; do it slowly. This helps form strong peaks. Lastly, do not open the oven while baking. This can cause your meringues to collapse. To get perfect meringues, start with room temperature egg whites. They whip up better than cold ones. Use a whisk or mixer on medium speed until frothy, then add cream of tartar and salt. Whisk until soft peaks form. Gradually add sugar, whisking on high speed until glossy and stiff peaks form. Fold in peppermint extract gently to keep the mix airy. For beautiful meringues, consider a few fun decorating ideas. After dipping in chocolate, sprinkle crushed peppermint candies on top. This adds color and flavor. For a festive touch, arrange them on a bright platter. You can also place them in decorative cupcake liners. Add whole peppermint candies around them for extra flair. Pro Tips Use Room Temperature Egg Whites: For the best volume and stability in your meringue, ensure the egg whites are at room temperature before whisking. Don’t Rush the Sugar Addition: Adding sugar gradually helps create a smoother meringue and prevents it from becoming grainy. Test Your Meringue: To check if your meringue is ready, turn the bowl upside down. If it stays put, you're good to go! Store Properly: Keep your meringues in an airtight container at room temperature to maintain their crispness for up to a week. {{image_2}} You can change the peppermint flavor if you want. Try using vanilla extract for a sweet twist. Almond extract adds a nice nutty taste. For a fruity touch, use orange or lemon zest. Each flavor will give the meringues a new life. While dark chocolate is rich and delicious, you have options. Milk chocolate makes it sweeter and creamier. White chocolate offers a smooth, buttery flavor. You can even mix chocolates for a layered taste. Each choice will change the look and flavor of your meringues. These meringues fit many holidays. For Christmas, add red and green sprinkles. For Easter, use pastel colors and bunny shapes. In summer, try citrus flavors with a light dip in chocolate. Each season brings a chance to make these treats special and fun. To keep your chocolate dipped peppermint meringues fresh, store them in an airtight container. This will help prevent them from getting soft. Place parchment paper between layers if you stack them. Keep the container in a cool, dry place, away from heat and moisture. When stored properly, these meringues can last up to two weeks. However, they taste best within the first week. After that, they may lose some of their crispness. If you notice any changes in texture, it’s best to eat them quickly. You can freeze meringues for up to three months. To freeze, place them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. Thaw them in the fridge before serving for the best texture. Just remember, avoid dipping them in chocolate before freezing, as the chocolate can become chalky. Store your meringues in an airtight container. This keeps them dry and crisp. Place layers of parchment paper between them to avoid sticking. Keep them in a cool, dry place away from moisture. If stored properly, they can last up to two weeks. Yes, you can use egg substitutes, but the texture may change. Aquafaba, the liquid from canned chickpeas, works well. It can replace egg whites in a 3:1 ratio. Whip it until stiff peaks form, just like egg whites. The taste and look may differ slightly, but they can still be delicious. Meringues are done when they feel dry to the touch. You should be able to lift them off the parchment easily. If they stick, they need more time. They should also have a light, crisp texture. A slight golden color is fine, but avoid browning. If they look glossy, they may need a bit longer. We covered key ingredients, step-by-step instructions, tips, and variations for making meringues. You can use the right ingredients, avoid common mistakes, and store them well. Remember, the perfect meringue starts with good technique and fresh ingredients. Feel free to explore different flavors and decoration ideas based on seasons or events. With practice, you'll master this sweet treat. Now, it’s time to create your own meringues and impress your friends and family!

Chocolate Dipped Peppermint Meringues

Delicious and light meringues flavored with peppermint and dipped in dark chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 24
Calories 50 kcal

Ingredients
  

  • 4 large egg whites
  • 1 cup granulated sugar
  • 0.5 teaspoon cream of tartar
  • 0.5 teaspoon pure peppermint extract
  • 0.25 teaspoon salt
  • 4 ounces dark chocolate, chopped
  • 0.25 cup crushed peppermint candies

Instructions
 

  • Preheat your oven to 200°F (90°C) and line a baking sheet with parchment paper.
  • In a clean, dry mixing bowl, whisk the egg whites on medium speed until they become frothy.
  • Add the cream of tartar and salt to the egg whites, and continue to whisk until soft peaks form.
  • Gradually add the granulated sugar, one tablespoon at a time, whisking on high speed until the meringue is glossy and stiff peaks form.
  • Gently fold in the peppermint extract until well combined.
  • Transfer the meringue to a piping bag fitted with a star tip. Pipe small mounds (about 2 inches in diameter) onto the prepared baking sheet.
  • Bake the meringues in the preheated oven for about 1.5 hours, or until they are dry and can be easily lifted off the parchment without sticking.
  • Once baked, turn off the oven and leave the meringues to cool inside for at least 30 minutes.
  • While the meringues are cooling, melt the chopped dark chocolate in a microwave-safe bowl in 30-second increments, stirring in between, until smooth.
  • Once the meringues are cool, dip the bottoms into the melted chocolate and then sprinkle them with crushed peppermint candies. Let them sit on a wire rack until the chocolate sets.

Notes

Arrange the meringues on a festive platter, and for an extra touch, place them in decorative cupcake liners. Garnish with whole peppermint candies for visual appeal!
Keyword chocolate, dessert, meringues, peppermint