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Chocolate Dipped Peppermint Meringues


  • Author: Erin Browne
  • Total Time: 3 hours 10 mins
  • Yield: 60-70 cookies 1x

Ingredients

Scale
  • 4 egg whites at room temperature
  • 1/4 tsp cream of tartar
  • 2/3 cup powdered sugar
  • 1/2 cup white sugar
  • 1 tsp peppermint extract
  • 1 cup of semi-sweet chocolate chips
  • 1 TBS shortening
  • Crushed peppermints for sprinkling

Instructions

  1. Pre-heat oven to 225F. Line 2 large cookie sheets with parchment paper.
  2. Wipe down mixing bowl, beaters, and utensils with white vinegar to remove any residue.
  3. With mixer on medium speed, whip egg whites and cream of tartar until soft peaks form.
  4. Gradually add the sugars, a couple of tablespoons at a time, while the mixer runs on high speed.
  5. Continue mixing on high speed until stiff peaks form.
  6. Add peppermint extract and fold into meringue gently.
  7. Spoon mixture into a pastry bag fitted with a large tip of your choosing. You can also use a ziploc bag with the corner cut off.
  8. Pipe 60-70 dollops onto parchment paper an inch or so apart. The meringues won't spread much while baking.
  9. Bake for about 90 minutes, and then turn the oven off and leave the pan in the oven for an additional 90 minutes or until dry.
  10. FOR THE CHOCOLATE COATING:
  11. Melt chocolate chips with shortening using a double boiler on low heat, or microwave in 20-30 second intervals at 50% power.
  12. Dip the bottom third of dried and cooled meringues and then immediately sprinkle the sides and bottom with crushed peppermint.
  13. Place onto wax paper until chocolate has set.
  14. Store meringues at room temperature in an air tight container - keep away from humidity.
  • Prep Time: 10 mins
  • Cook Time: 3 hours
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