Chocolate Peppermint Meringue Drops

Chocolate Peppermint Meringue Drops

9 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 5 m
Mrs. P
Recipe by  Mrs. P

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

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Adjust Servings

Original recipe yields 2.5 dozen cookies



  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.

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Reviews (9)

Rate This Recipe


A new favorite in our house. I couldn't stop eating these so thank goodness they are low fat. Chocolate and Mint is a classic combination and was perfect for this cookie. Easy to make also!



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.



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

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Amount Per Serving (30 total)

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

Based on a 2,000 calorie diet



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Chocolate Filled Peppermint Valentine Heart Cookies


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Chocolate Covered Almond Meringue Cookies