Recipe by Mrs. P
"A delicate cookie with a soft peppermint flavor and scent. Perfect little cookies for Valentine's Day!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cream of tartar
peppermint oil, or to taste
red food coloring, or as needed
peppermint candy canes, crushed
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Peppermint Meringue Drops
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 8
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how a dash of cayenne pepper really draws out the chocolate flavor.
These amazing cookies are good for the heart AND for the taste buds.
See how to make a chocolate peppermint confection.