Welcome to the ultimate guide for creating the most delightful Chocolate Peppermint Meringue Kisses. These airy, crisp, and light-as-a-cloud cookies are the perfect addition to any holiday cookie platter. They look incredibly impressive, but you’ll be surprised at how simple they are to whip up with just a few basic ingredients. This recipe will guide you through every step to ensure your meringues are perfect every time.
Whether you’re an experienced baker or trying meringues for the first time, this guide is designed for you. Get ready to create a stunning, festive treat that melts in your mouth with a burst of cool peppermint and rich chocolate.
Why You’ll Love These Chocolate Peppermint Meringue Kisses
These cookies are a holiday dream for so many reasons. They are naturally gluten-free, making them a wonderful option for sharing with friends and family with dietary restrictions. Their light, ethereal texture provides a beautiful contrast to denser holiday treats. Plus, the vibrant combination of chocolate and peppermint is a classic flavor pairing that simply screams “festive season.” They are the perfect make-ahead dessert, freeing up your time during busy holiday preparations.
Key Ingredients for Perfect Meringue Kisses
The magic of meringue lies in its simplicity. You only need a handful of ingredients, so using high-quality ones is key.
For the Meringues
Egg Whites: Use fresh, room temperature egg whites. This is crucial as they whip up to a much greater volume than cold egg whites, creating a lighter meringue.
Granulated Sugar: Standard granulated sugar works perfectly. Adding it slowly is the secret to a stable, glossy meringue.
Cream of Tartar: This stabilizer is your best friend for a strong meringue structure, preventing it from collapsing.
Peppermint Extract: A splash of peppermint extract infuses the meringues with a cool, festive flavor.
Red Food Coloring: Optional, but a few drops create those beautiful candy cane swirls.
For the Chocolate Peppermint Topping
Semi-Sweet Chocolate Chips: Provides a rich, balanced chocolate flavor that complements the sweet meringue.
Coconut Oil: A small amount helps the chocolate melt smoothly and gives it a beautiful, glossy finish.
Crushed Peppermint Candies: Adds a delightful crunch and an extra burst of peppermint flavor.
Essential Equipment
You don’t need much fancy equipment to make these meringue kisses, but a few items are non-negotiable for success.
Electric Mixer: A stand mixer with a whisk attachment is highly recommended for achieving stiff, glossy peaks without tiring out your arm. A hand mixer also works, but it will take longer.
Piping Bag and Tip: A large star tip (like a Wilton 1M) will give you that classic “kiss” shape.
Parchment Paper: Prevents the meringues from sticking to your baking sheets.
The perfect balance of crisp meringue, rich chocolate, and festive peppermint.
How to Make Chocolate Peppermint Meringue Kisses: A Step-by-Step Guide
Follow these simple steps to create flawless Chocolate Peppermint Meringue Kisses from scratch.
Step 1: Prepare Your Workstation
Preheat your oven to 225°F (110°C) and line two large baking sheets with parchment paper. It’s vital to ensure your mixing bowl and whisk are impeccably clean and free of any grease, as even a tiny speck of fat can prevent the egg whites from whipping up properly.
Step 2: Whip the Egg Whites
In the clean bowl of your stand mixer, combine the room temperature egg whites and cream of tartar. Beat on medium-low speed until the mixture becomes frothy and opaque, which should take about 1-2 minutes.
Step 3: Gradually Add Sugar
With the mixer running on medium speed, begin adding the granulated sugar one tablespoon at a time. Wait about 30 seconds between each addition to allow the sugar to dissolve fully. This slow process is the key to a stable meringue.
Step 4: Achieve Stiff Peaks
Once all the sugar has been added, increase the mixer speed to high. Continue to beat until the meringue is thick, glossy, and holds stiff peaks. This means when you lift the whisk, the peak that forms stands straight up without curling over. Gently fold in the peppermint extract.
Step 5: Pipe the Kisses
If using food coloring, you can paint thin stripes on the inside of your piping bag before filling it to create a candy-cane effect. Transfer the meringue to the prepared piping bag fitted with a star tip. Pipe 1-inch “kisses” onto the parchment-lined baking sheets, about 1 inch apart.
Step 6: Bake Low and Slow
Bake for 60-75 minutes, or until the meringues are dry to the touch and easily lift off the parchment paper. Then, turn the oven off and let the meringues cool completely inside the oven with the door closed for at least 1 hour, or preferably overnight. This gradual cooling process prevents them from cracking.
The secret to perfect meringues? Stiff, glossy peaks like these.
The Secret to a Perfect Chocolate Drizzle
Once your meringues are completely cool, it’s time for the finishing touch. Melt the semi-sweet chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Dip the bottom of each meringue kiss into the melted chocolate and place it back on the parchment paper. Immediately sprinkle with crushed peppermint candies before the chocolate sets. Allow the chocolate to harden completely before storing.
Pro Tips for Meringue Success
Avoid Humidity: Meringue’s enemy is moisture. Avoid making these on a very rainy or humid day, as the sugar can absorb moisture from the air, making them sticky.
Room Temperature Eggs: Let your eggs sit out for about 30 minutes before cracking. Room temperature whites whip up with more volume.
No Yolks Allowed: Separate your eggs carefully. Even a tiny trace of fatty yolk can ruin your meringue’s volume.
Don’t Open the Oven: Resist the urge to peek while they are baking and cooling. Sudden temperature changes can cause the meringues to crack or collapse.
Variations and Customizations
While the classic chocolate and peppermint combination is a winner, feel free to get creative!
Different Chocolate: Try dipping them in white chocolate or dark chocolate for a different flavor profile.
Add Sprinkles: Instead of crushed peppermint, add some festive sprinkles on top of the melted chocolate.
Flavor Extracts: Swap the peppermint extract for vanilla, almond, or even orange for a unique twist. If you enjoy cookies like this, you might also like these similar chocolate-dipped cookies.
Storage and Make-Ahead Instructions
Storing Your Meringue Kisses
Store your finished Chocolate Peppermint Meringue Kisses in an airtight container at room temperature for up to two weeks. Do not refrigerate them, as the moisture will make them soft and sticky.
Making Them in Advance
These are the perfect make-ahead holiday cookies. You can bake the meringues and store them plain in an airtight container for several weeks. Dip them in chocolate a day or two before you plan to serve them for the best results.
Chewy meringues are usually the result of being underbaked or exposed to humidity. Ensure you bake them long enough at a low temperature until they are dry to the touch, and cool them completely in the turned-off oven. Storing them in an airtight container is crucial to keep moisture out.
It is best to avoid making meringues on a humid day. Sugar is hygroscopic, meaning it absorbs moisture from the air, which can prevent the meringues from drying out properly and cause them to become sticky.
Store them in a single layer in an airtight container at room temperature. Do not refrigerate them, as the condensation and moisture in the fridge will make the meringues soft and weepy.
You’ll know you’ve reached stiff peaks when the meringue is thick, very glossy, and holds its shape completely. When you lift the whisk out of the bowl, the peak that forms should stand straight up without curling over at the tip.
We hope you love making and sharing these beautiful Chocolate Peppermint Meringue Kisses. They are a true labor of love that is worth every moment. If you make this recipe, we would be thrilled to see your creations! Share a photo and tag us on Pinterest. Happy baking!
These stunning Chocolate Peppermint Meringue Kisses are easier to make than they look!
Chocolate Peppermint Meringue Kisses Recipe
FL Recipes
Chocolate Peppermint Meringue Kisses: A Festive Holiday Treat
These light and airy Chocolate Peppermint Meringue Kisses are a festive, gluten-free holiday treat. Easy to make, impressive to serve, and perfect for Christmas cookie platters.
Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper. Ensure your mixing bowl and whisk are completely clean and dry.
In the bowl of a stand mixer, beat the room temperature egg whites and cream of tartar on medium-low speed until frothy (about 1-2 minutes).
With the mixer on medium speed, add the sugar one tablespoon at a time, waiting about 30 seconds between each addition to allow it to dissolve.
Once all sugar is added, increase speed to high and beat until the meringue is glossy, thick, and holds stiff peaks. Fold in the peppermint extract.
Transfer meringue to a piping bag fitted with a large star tip. Pipe 1-inch kisses onto the prepared baking sheets, about 1 inch apart.
Bake for 60-75 minutes, until the meringues feel dry and lift easily from the parchment. Turn off the oven and let them cool completely inside with the door closed for at least 1 hour.
Once cool, melt the chocolate chips and coconut oil in the microwave until smooth. Dip the bottom of each meringue into the chocolate.
Place the dipped meringues back on parchment paper and immediately sprinkle with crushed peppermint candies. Let the chocolate set completely before storing.
Nutrition
Calories: 35kcalProtein: 0.4gFat: 1gFiber: 0.2g
Notes
Tip 1: Avoid making meringues on a humid day, as moisture in the air can make them sticky. Tip 2: Ensure no trace of egg yolk gets into the whites, as the fat will prevent them from whipping up properly. Tip 3: Store in an airtight container at room temperature for up to 2 weeks.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
