"A delicate cookie with a soft peppermint flavor and scent. Perfect little cookies for Valentine's Day!" — Mrs. P
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cream of tartar
peppermint oil, or to taste
red food coloring, or as needed
peppermint candy canes, crushed
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'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.
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.
* 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
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