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Chocolate Dipped Peppermint Meringue Cookies Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 2 hours
  • Yield: 48 servings
  • Diet: Vegetarian

Description

These delightful Chocolate Dipped Meringue Cookies are light, airy, and sweet, with a crisp exterior and a melt-in-your-mouth interior. Enhanced with a rich dark chocolate dip and a festive crunch from crushed peppermint candies, they make a perfect holiday treat or elegant dessert.

Ingredients

Meringue Cookies

  • 4 egg whites (room temperature)
  • ½ teaspoon cream of tartar
  • 1 cup Sugar In The Raw
  • 1 teaspoon vanilla extract (clear or regular)

Chocolate Dip & Topping

  • 1 cup dark melting chocolate wafers
  • ½ cup crushed peppermint candy pieces

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 225°F (107°C). Line two baking sheets with parchment paper and set aside to prevent the meringues from sticking.
  2. Beat Egg Whites and Cream of Tartar: In a large mixing bowl, combine the 4 egg whites and ½ teaspoon cream of tartar. Use an electric mixer to beat the mixture until it begins to froth, which helps stabilize the egg whites.
  3. Incorporate Sugar Gradually: Increase the mixer speed to high. Slowly add 1 cup Sugar In The Raw, one tablespoon at a time, ensuring each portion dissolves before adding the next, to create a glossy and stable meringue.
  4. Beat to Stiff Peaks: Continue beating until stiff peaks form—when you lift the beaters, the meringue holds a peak firmly without drooping and has nearly doubled in volume.
  5. Add Vanilla Flavor: Stir in 1 teaspoon vanilla extract gently with a spoon until fully combined without deflating the mixture.
  6. Pipe Meringue Mounds: Transfer the meringue mixture into a piping bag fitted with a round tip. Pipe 1-2 inch mounds onto the prepared baking sheets, leaving space between each since they do not spread during baking.
  7. Bake the Meringues: Bake in the preheated oven for 45 minutes. Test one by touching it to ensure firmness; if not firm, bake an additional 5 minutes and test again as needed.
  8. Finish Cooking in Oven: Once firm, turn off the oven but leave the meringues inside for 60 minutes without opening the door, allowing them to dry and set completely inside the residual heat.
  9. Melt the Chocolate: After the meringues have fully cooled, melt 1 cup of dark melting chocolate wafers in the microwave in 15-second intervals, stirring until smooth.
  10. Dip and Decorate: Dip the bottom of each cooled meringue into the melted chocolate, then immediately dip into ½ cup crushed peppermint candy pieces. Place back on the baking sheet until the chocolate sets and hardens.

Notes

  • Ensure egg whites are at room temperature before beating to achieve maximum volume.
  • Do not open the oven door during the final drying step to avoid soft centers.
  • You can substitute peppermint candies with other crushed nuts or sprinkles for variety.
  • Store cookies in an airtight container at room temperature to maintain crispness.
  • Use chocolate of good quality for a better taste and smooth melting.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/chocolate-dipped-peppermint-meringue-cookies-recipe/