When the holiday season arrives, few treats are as light, airy, and festive as Peppermint Meringue Cookies. These delicate, melt-in-your-mouth cookies are perfect for adding a whimsical touch to your holiday dessert spread. The combination of crisp meringue, rich white chocolate, and crunchy crushed candy canes offers a delightful balance of textures and flavors. Not only are they delicious, but these cookies are visually stunning, with their pastel-colored swirls and festive candy cane coating. If you’re looking for a showstopper treat that’s both easy to make and incredibly charming, look no further.
Why You’ll Love This Recipe
- Light and Airy Texture: Meringues are known for their crisp, light texture that practically melts in your mouth.
- Minty and Sweet: The peppermint flavor shines through, making these cookies perfect for holiday gatherings.
- Fun to Decorate: With the option of adding food coloring and a candy cane coating, these cookies are just as fun to make as they are to eat.
- Easy to Store: Meringues can be made in advance and stored for up to a week, making them a great prep-ahead option for your holiday festivities.
Ingredients
- 4 egg whites (room temperature)
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup white chocolate
- 1 teaspoon shortening
- 5 candy canes, crushed
- 1/3 teaspoon food coloring (optional)
Kitchen Equipment Needed
- Stand mixer with whisk attachment (or hand mixer)
- Baking sheets
- Parchment paper
- Pastry bag or ziplock bag with piping tip
- Microwave-safe bowl
- Rolling pin or food processor (for crushing candy canes)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Make sure the egg whites are at room temperature. If they’re too cold, they won’t whip properly. Choose your desired food coloring—pastels like pink or green work wonderfully for a holiday feel.
Step 2: Beat the Egg Whites
In a stand mixer fitted with the whisk attachment, beat the egg whites and granulated sugar on high speed. Start slow, then increase the speed as the egg whites begin to foam. Once the mixture starts to form soft peaks, add the salt and cream of tartar. Continue beating until stiff peaks form, which should take around 10 minutes. The meringue should be glossy and hold its shape when you lift the whisk.
Step 3: Add Color (Optional)
If you want to add a swirl of color to your meringue cookies, place a few drops of food coloring into a pastry bag or ziplock bag fitted with a piping tip. Then, spoon the meringue mixture into the bag. The food coloring will create a marbled effect when piped.
Step 4: Pipe the Meringues
Line your baking sheets with parchment paper. Using the prepared pastry bag or ziplock bag, pipe out small to medium-sized rounds of meringue onto the sheet. If you prefer uniform sizes, use a round tip, but feel free to get creative with shapes! Make sure to leave space between each meringue for even baking.
Step 5: Bake the Meringues
Preheat your oven to 200°F (93°C). Place the baking sheets in the oven and bake the meringues for about 90 minutes. The cookies should be crisp but still light in color. After 90 minutes, turn off the oven but leave the cookies inside to cool completely. This will help prevent cracking by allowing the meringues to cool slowly and evenly.
Step 6: Prepare the White Chocolate Coating
While the meringues are cooling, prepare the white chocolate coating. Place the white chocolate and shortening in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until the chocolate is completely melted and smooth.
Step 7: Crush the Candy Canes
Place the candy canes in a ziplock bag and crush them using a rolling pin or a food processor until they’re finely chopped. You can also leave some larger chunks for added texture if desired.
Step 8: Dip and Decorate
Once the meringue cookies are fully cooled, dip the bottom of each cookie into the melted white chocolate, then immediately dip it into the crushed candy cane mixture. This adds a festive crunch to each cookie and enhances the peppermint flavor.
Step 9: Let the Coating Set
Allow the meringue cookies to sit for a few minutes so the white chocolate coating hardens. If you have leftover crushed candy canes, feel free to sprinkle more on top for extra decoration.
Serving and Storage Tips
- Serving Suggestions: These Peppermint Meringue Cookies are perfect for holiday parties, cookie exchanges, or as a festive gift. Serve them alongside hot chocolate or in a holiday cookie tin for a beautiful presentation.
- Storage: Store these meringue cookies in an airtight container at room temperature for up to 1 week. If you live in a humid climate, it’s best to keep them in a dry place to prevent them from becoming soggy. For longer storage, you can freeze them for up to 2 months.
Variations
- Chocolate Dipped Meringues: For a twist, dip your meringue cookies in dark chocolate or milk chocolate instead of white chocolate. You can also drizzle the melted chocolate over the cookies instead of dipping them.
- Add More Flavor: Try adding a few drops of vanilla extract or almond extract to the meringue for extra flavor.
- No Candy Cane Coating: If you prefer a more minimalist approach, skip the candy cane dip and just make the meringues with a white chocolate drizzle.
Helpful Notes
- Room Temperature Egg Whites: Ensure your egg whites are at room temperature for the best results. Cold egg whites will take longer to whip, and they may not form stiff peaks as easily.
- Don’t Rush the Baking: Low and slow baking is key to creating perfect meringues. Resist the urge to increase the oven temperature, as this could cause the cookies to crack or become too brown.
- Overmixing: Be careful not to overbeat the meringue. Once it forms stiff peaks, stop mixing. Overmixing can cause the meringue to break down and lose its structure.
Tips from Well-Known Chefs
- Mary Berry (The Great British Bake Off): “The key to perfect meringues is patience. Don’t rush the process. Let the meringues cool slowly in the oven for the best texture.”
- Claire Saffitz (Dessert Person): “Use a stand mixer for meringues to get the fluffiest results. And remember, meringues love dry, low-humidity days.”
Frequently Asked Questions
Q: Can I make these meringue cookies without food coloring?
A: Yes! The food coloring is purely optional. The cookies are delicious and beautiful even without it.
Q: Can I use egg whites from a carton instead of fresh eggs?
A: Yes, you can use egg whites from a carton. Just make sure to measure the equivalent amount (about 1/4 cup per egg white) and ensure that they’re at room temperature.
Q: Why are my meringue cookies cracking?
A: Cracking can happen if the cookies cool too quickly. Make sure to turn off the oven and leave the door closed while they cool. This gradual cooling prevents the cookies from expanding and cracking.
Q: Can I use dark chocolate or milk chocolate for the coating?
A: Absolutely! You can substitute dark or milk chocolate for the white chocolate coating. The peppermint and chocolate flavors pair beautifully together.
Q: How can I make the candy cane coating more even?
A: To make the candy cane coating more even, crush the candy canes into small, uniform pieces. You can also try gently pressing the crushed candy onto the cookies for better adherence.
Conclusion
Peppermint Meringue Cookies are a delightful holiday treat that combines light, crispy meringues with rich white chocolate and a minty candy cane crunch. These cookies are as fun to make as they are to eat, and they bring a burst of festive cheer to any gathering. Whether you’re sharing them at a cookie exchange or enjoying them with a cup of tea, these cookies will surely become a seasonal favorite.
