These pillowy soft peppermint meringues swirled with dark chocolate are the perfect Christmas cookie. Enjoy these melt-in-your-mouth chocolate peppermint meringues all holiday season long!
Chocolate Peppermint Meringues
A very merry start to holiday cookie week has begun with these melt in your mouth chocolate peppermint meringues. I love me meringues all year long om nom nom nom nom (please read in cookie monster voice), but holiday cookie season is the perfect time to whip up a festive chocolate peppermint batch of these light and airy cookies!
What are chocolate peppermint meringues?
Only my new favorite holiday cookie. The combination of a crunchy and light meringue with dark chocolate and crunchy candy cane is the perfect light and delicious holiday cookie to give you a break from all those indulgent caramel filled, buttery cookies.You get the light sweet feel of a meringue while fulfilling your never-ending chocolate craving (please tell me I’m not the only one).
Plus they’re naturally gluten free (score) and the perfect light dessert to finish off a holiday feast on a sweet note. Now, I know meringues are traditionally a warmer-weather dish, but I say let’s eat ’em all year round. They’re easy, quick, and pair perfectly with festive flavors like chocolate and peppermint.
What do you need to make chocolate peppermint meringues?
Even though they do require a few hours of waiting, these chocolate peppermint meringues are super easy to make and you’ll only need 6 ingredients!
Egg whites: Like any meringue, stiffly beaten egg whites will form the light and airy structure of your pavlova.
Granulated sugar: Sugar will most importantly sweeten, but also aerate the egg whites and create a beautiful crisp exterior. That being said, the last thing you want is a gritty pavlova, so make sure you beat the batter long enough to get rid of any granules.
Cream of Tartar: Cream of tartar will help to stabilize your egg whites and keep your meringues structure without any cracks!
Chocolate: We recommend using a high quality dark chocolate bar like Ghiradelli, Lindt, or Guittard! It won’t dry out or get chalky even after an hour in the oven!
Peppermint Extract: Peppermint extract can be super strong, so you’ll need 1/4 of a teaspoon to give your meringues a perfectly pepperminty punch.
Candy Canes: You can use candy canes or peppermints to top your chocolate peppermint meringues with a festive crunch. We like using candy canes because they’re easier to crush up but feel free to use whatever you have on hand!
How to know when your meringues are done:
I’ve always found meringues a bit tricky when it comes to the actual cooking. With most dessert you stick a knife in the middle or give it a gently poke, but meringues are very delicate. and you should absolutely keep your knives away 🙂 It’s a tricky balance between that sweet spot with a gooey marshmallow center and crisp edge. You never want chocolate peppermint meringues to brown or get dark in color, which is why you’ll cook it at a low temperature for a long time and then let it cool in the oven for another hour to make sure it’s just set enough. Allowing it to cool in the oven will also prevent any cracking (Hopefully!) by limiting any extreme temperature changes!
You’ll know the drop meringues are done when they are dry to the touch and sound hollow when you tap the bottom, but it generally takes about an hour!
What’re you waiting for? Go whip up these scrumptious chocolate peppermint meringues!
Heat the chocolate in a microwave-safe bowl for 30 seconds, then stir. If it’s not melted completely, microwave it for another 15 seconds. Allow to cool slightly while you make your meringue.
Preheat oven to 275°F. Line 2 cookie sheets with parchment paper. Set aside.
In a stand mixer fitted with the whisk attachment, whip the egg whites on high speed until light and foamy. Slowly add in sugar, cream of tartar, and salt, and continue to whip until stiff peaks form and the sugar granules absorb completely. Add the peppermint extract and mix well.
Remove meringue from mixer, and spoon melted chocolate on top of the meringue. Do not mix (it will naturally swirl as you spoon it!).
Use 2 large spoons to scoop the meringue onto the lined cookie sheet. Clean your spoons between each scoop. Top with a sprinkle of crushed up candy canes.
Bake the meringues for 1 hour, then turn off your oven, open it a crack, and allow your meringues to dry out in the oven for an additional hour. Once dry and hollow sounding when tapped on the bottom transfer to a cooling rack. Enjoy!