Chocolate Peppermint Meringue Drops

Chocolate Peppermint Meringue Drops

10
Mrs. P 0

"A delicate cookie with a soft peppermint flavor and scent. Perfect little cookies for Valentine's Day!"

Ingredients 1 h 5 m {{adjustedServings}} servings 45 cals

Serving size has been adjusted!

Original recipe yields 30 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. Beat egg whites, cream of tartar, and peppermint oil together in a mixing bowl with an electric mixer on medium-high speed until soft peaks form. Beat in sugar, about 1 tablespoon at a time; beat in food coloring if desired, until the mixture is glossy and forms stiff peaks. Very gently fold in the crushed candy canes and chocolate chips. Drop the meringue by tablespoon onto the prepared baking sheet.
  3. Bake in the preheated oven until dry, 28 to 33 minutes. Cool the cookies on baking sheet on a rack for 20 minutes before removing from parchment paper.
Tips & Tricks
Jumbo Dark Chocolate Cookies

These dark chocolate cookies will double your chocolate delight.

Chocolate Chocolate Chip Cookies I

See how to make the chocolate lover’s chocolate chip cookie.

Footnotes

  • Cook's Note
  • Add clear vanilla extract if desired and garnish with chocolate chips, red sugar, peppermint pieces, powdered sugar, or cocoa, or do a little of each to create a variety without having to bake several different kinds of cookies!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 10

  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
~*CountryGirlGourmet*~
8/14/2014

I have made these a few times since my original review and I still agree these are tasty treats. There are a few things you need to remember. Your egg whites need to be room temp when you go to whip them. I also use mint extract instead of oil. Do not over whip your eggs! Use an oven thermometer to check the temp of your oven. I have never had an issue with the oven temp and browning this way. I keep forgetting but I need to try this recipe with mini chocolate chips... I just feel they may mix in better. Also be gentle when folding in the crushed candy cane. Pipe onto a lined baked sheet using a piping bag or ziploc bag instead of dropping by tablespoon. These are pretty easy to make if you follow the directions and take your time.

Spinmom
12/14/2012

I think this recipe needs some additional instructions and a little tweaking in order to make it work. Always use a glass or metal mixing bowl, never plastic, and make sure it's very clean. Also, make sure you start with egg whites that are room temperature, never right out of the fridge. If you get even a small amount of egg yolk in with the whites they will not form stiff peaks so be very careful when you're separating your eggs. You should not add the peppermint extract at the beginning since the oil will not allow the egg whites to stiffen properly. Add the extract AFTER your egg whites are stiff and only mix for a short time to allow the peppermint oil to distribute. Finally, the oven temp is way too high for meringues. It should be set much lower, maybe 200 degrees, and baked for about 90 minutes. Don't open the door and allow the meringues to cool in the warm oven. Meringues should never be brown and if they are then the oven temp is too high. Meringues should be dry all the way through, never chewy on the inside.

KButter
12/22/2011

I'm sorry :( I tried but could not get this to work no matter what- even after adding salt in the beginning.