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 this meringue cookie recipe.
’Tis the season for all things peppermint and chocolate!
Consisting mostly of egg whites and sugar, these meringue 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!
Watch the video for Meringue Cookies
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
How to make these Meringue Cookies
Peppermint Snowcap Meringue Cookies
Ingredients
- 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
Instructions
- 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!
These are so pretty!
Could you add one fourth Tyson of peppermint extract?
Can we use an alcohol sugar like erythritol instead of sugar?
Thanks!
How long can you store these. And can these be frozen?
That information is in the recipe notes, thanks!
Live in Denmark, so need to know, is Cream of tartar the same AS Barking powder?
Hi Helle – even though they’re both leavening agents, they’re not the same thing. The main difference is that cream of tartar consists of tartaric acid – its benefits include stabilizing egg whites so that they can be whipped for longer without collapsing and also produce finer air bubbles that are more evenly distributed so that baked have a more refined texture. Cream of tartar also affects the pigments in flour to make them appear whiter. (An angel food cake or meringue made with cream of tartar will have a whiter appearance than one made without it, like you see here.)
Baking powder contains cream of tartar along with baking soda. The cream of tartar reacts with the baking soda to release carbon dioxide bubbles that result in its leavening action.
So, that was probably WAY more information than you ever needed, but thought it might be helpful! For optimal results, you’ll want cream of tartar for this recipe.
My older daughters love meringues – can’t wait to add these to our holiday cookie list this year! Pinned!
I’m all about the classic peppermint candy canes…especially to top hot chocolate! These meringues are just genius.
Cookies on top of hot chocolate?? Best mom EVER. Will you adopt me? ;) Pinned!
These are just darling, I think the light sweetness of merengue and fresh bite of peppermint are the perfect combination!
I am just drooling over these gorgeous holiday meringues! Pinned
These are the perfect little Christmas inspired treats! Pinned!
These are ADORABLE!!! Love these!!!
Oh..my..gosh. Meringues on hot chocolate???? MIND BLOWN. I need this.
Meringues are so delicate and delicious. And these are festive!
Yumm…Wish I had one now.
Those look beautiful! Thanks for sharing :)
Happy Blogging!
What a cute holiday treat. I can see why Haley and Trevor would get excited.