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!"
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Ingredients

1 h 5 m servings 45 cals
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Original recipe yields 30 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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!

Reviews

10
  1. 11 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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. Al...

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 ...

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. Al...

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

I was a bit nervous since this is the first time I've ever made a meringue cookie but these are awesome! Even better a few days later-they get really chewy. My taste-testers enjoyed them too....

I made these for the holidays. I used white chocolate chunks and with the peppermint, they were truly amazing.

I've made meringue cookies before, but thought I'd try this one for the holidays. I could not get the meringue to peak at all. Use a DIFFERENT recipe for the meringue!!!

Sorry I could not get this to work!! My meringue drops kept getting all brown after 10 min in the oven at 300.... Boo :( Thankfully I made back ups for my cookie exchange in 2 days...

these look great but after three tries I was still unable to get the meringue to stiff peaks. I have never had any issue making meringue before. I would advise to try a different recipe.

I like this one! I did a little spearmint extract with my peppermint extract. I think I may have over beat my eggs just a tiny bit, but they were still awesome. I also put my sugar in the ove...