Chocolate Peppermint Meringue Drops Recipe -
Chocolate Peppermint Meringue Drops Recipe

Chocolate Peppermint Meringue Drops

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2.5 dozen cookies Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    1 hr 5 mins


  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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  • 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 More Reviews

Most Helpful Positive Review
Aug 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.

Most Helpful Critical Review
Dec 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.


11 Ratings

Dec 22, 2011

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

Nov 16, 2011

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. Made as recipe states but used milk chocolate chips.

Dec 25, 2011

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

Dec 19, 2011

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!!!

Dec 10, 2011

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...

Apr 15, 2012

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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