Delicate Peppermint Meringues Drizzle

This delightful recipe for delicate and crispy peppermint meringues with a sweet chocolate drizzle is a holiday favorite in our home. These melt-in-your-mouth treats make for an elegant dessert or gift option during festive celebrations.

I first made these meringues as part of a winter baking challenge with friends, and they quickly became a must-have on every holiday dessert table.

• Egg whites: Provide structure and create the signature lightness. Ensure they are at room temperature for best results.
• Granulated sugar: Sweetens the meringue and builds the glossy finish.
• Pure peppermint extract: Adds that fresh holiday flavor. Use a high-quality extract for the best taste.
• Cream of tartar: Stabilizes the meringue and ensures stiff, airy peaks.
• Salt: Balances flavors and enhances the peppermint’s freshness.
• Semi-sweet chocolate chips: Perfect for the drizzle; smooth and rich when melted.
• Vegetable oil (optional): Can be used to thin the chocolate for easier drizzling.
• Crushed peppermint candies: A festive garnish that adds a satisfying crunch and extra flavor.

How To Make Delicate and Crispy Peppermint Meringues with a Sweet Chocolate Drizzle

Preheat and prepare:

Set your oven to 200°F (93°C) and line two baking sheets with parchment paper. This prevents sticking and ensures even drying.

Beat the meringue base:

In a clean, dry mixing bowl, combine egg whites, cream of tartar, and salt. Using an electric mixer, beat on medium speed until frothy. Gradually increase to high speed and slowly add sugar, one tablespoon at a time. Continue mixing until stiff peaks form, and the mixture turns glossy, about 5 to 7 minutes.

Incorporate the peppermint extract:

Using a spatula, gently fold in the peppermint extract until evenly mixed. Be cautious not to deflate the fluffy meringue.

Pipe the meringues:

Transfer the meringue to a piping bag fitted with a large star tip. Pipe 1-inch mounds onto the prepared baking sheets, ensuring space between them to allow slight expansion.

Bake and cool:

Bake in the preheated oven for 1.5 to 2 hours until the meringues are dry and lift easily from the parchment. Turn off the oven and let them cool inside for at least 1 hour to fully dry.

Prepare the chocolate drizzle:

Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each session until smooth. Stir in vegetable oil if the chocolate needs thinning for easy drizzling.

Decorate and garnish:

Drizzle the cooled meringues with the melted chocolate using a fork or piping bag. Sprinkle crushed peppermint candies on top while the chocolate is wet. Allow the chocolate to set completely before serving or storing.

The crushed peppermint candies are my favorite part. I remember grinding them with my kids; the joy on their faces as we sprinkled the pieces over warm chocolate is unforgettable.

Tips for Success

• Storage tips: Store your meringues in a cool, dry place in an airtight container. Avoid humid environments, as meringues can absorb moisture and lose their crispness.
• Ingredient substitutions: If you do not have cream of tartar, lemon juice or white vinegar can be used as substitutes in the same quantity to stabilize the egg whites.
• Serving suggestions: Pair these meringues with hot chocolate for the ultimate cozy holiday treat. They also make a great addition to a dessert platter.
• Culture and history: This recipe brings a modern twist to the classic meringue, combining holiday peppermint flavors with a touch of luxury from the chocolate drizzle.

This recipe is an absolute treat for the taste buds and a feast for the eyes. Whether you’re making them to share or enjoy yourself, they’re bound to bring a sprinkle of holiday cheer to any occasion.

Recipe FAQs

→ What is the key to achieving crispy meringues?

Ensure your egg whites are at room temperature and beat them until they form stiff, glossy peaks. Baking at a low temperature and allowing them to cool in the oven help maintain crispiness.

→ Why is cream of tartar used in the meringue?

Cream of tartar stabilizes the egg whites, helping them hold their structure and achieve the perfect airy consistency.

→ How can I thin the melted chocolate for drizzling?

If the chocolate is too thick, you can stir in a small amount of vegetable oil to achieve a smoother consistency for drizzling.

→ Can I store the meringues for later?

Yes, store the meringues in an airtight container at room temperature to keep them crisp for up to a week.

→ Can I use different extracts instead of peppermint?

Absolutely! Vanilla, almond, or other extracts can be used to customize the flavor of your meringues.