These Peppermint Snowcap Meringue cookies are crunchy, airy, super light, and dipped in chocolate and crushed peppermint candies, making them a favorite at the holidays.
Every year the kids’ school does several fundraisers (of course) – I have 3 favorites: the Fall Festival, with games, music, and a silent auction for amazing gift baskets. The Hug a Bear drive, collecting teddy bears for children in the hospital. And the Candy Cane extravaganza, including more candy cane flavors than you can imagine.
Haley always gets some type of jolly rancher and lemonade. Trevor is less concerned with what they taste like, and makes his picks based on color. This year he chose blue and rainbow.
I always get a few classic peppermint, so I can make holiday treats.
Like these meringues.
’Tis the season for all things peppermint and chocolate!
Consisting mostly of egg whites and sugar, these “cookies” are crunchy, airy, super light, and pretty low calorie, so you can eat several without feeling guilty.
Also? I put these on top of some hot cocoa for H&T. Minds blown.
Other Peppermint treats you might enjoy!
Easy Cream Cheese Mints – Belly Full
Peppermint Mocha Mini Cupcakes – Lemons for Lulu
Mocha Peppermint Crunch Cookies – Melanie Makes
Perfect Peppermint Fudge – Mom On Timeout
Peppermint Mocha Cheesecake Dip – Crazy for Crust
Watch the video to see how they’re made!
- 2 egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 4 (5-inch) peppermint candy canes, finely crushed (about 1/3 cup)
- 1/2 cup semisweet chocolate chips
Preheat oven to 225 degrees F. Line 2 cookie sheets with parchment paper.
In a medium bowl, add egg whites, salt, and cream of tartar. Beat with an electric mixer until soft peaks form. Continue to beat, gradually adding in the sugar, 1 tablespoon at a time. Beat until stiff glossy peaks form and sugar is dissolved, about 2-3 minutes.
Transfer the meringue to a Ziploc bag; cut a very small corner off and pipe out meringue onto the parchment into dollops about the width of a quarter, 1 inch apart.
Bake in the oven for 1 1/2 hours until dry, but not at all brown. Turn off the heat and allow the meringues to rest in the oven with the door closed for another couple of hours until completely cool.
Place crushed candy canes in a bowl.
In a microwave safe bowl, melt the chocolate chips in 30 second intervals until smooth.
Remove the meringues from parchment (they should pop right off, but if not, use a spatula) and gently dip them first in the melted chocolate, then in the candy canes. Place back on the baking sheets to set for a few minutes and enjoy!
Best if eaten the same day, but will keep for a few days in an airtight container.
(adapted from my Maple Meringues with Dark Chocolate)