Chocolate-Dipped Peppermint Meringue Cookies – a delicious recipe with egg whites, white vinegar, sugar, peppermint, Red food coloring gel, milk chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 200u00b0. Let egg whites stand 20 minutes. Beat egg whites at high speed with an electric mixer, using whisk attachment, until stiff peaks form. Reduce speed to medium. Add vinegar; add sugar, 1/2 cup at a time, and beat until blended. Beat 2 minutes. Beat in extract.
2
Paint 3 or 4 evenly spaced thin stripes of red food coloring gel on inside of a decorating bag, starting at tip and ending three-fourths of the way up bag. Gently spoon meringue into center of bag, filling three-fourths full. Snip end of bag. Pipe about 2 Tbsp. meringue onto 1 parchment paper-lined baking sheet, leaving 1 inch between each cookie. Repeat with remaining meringue, using a clean bag for each batch.
3
Bake at 200u00b0 for 2 hours. Turn off oven, and let meringues stand in oven until completely cool (about 3 hours).
4
Melt milk chocolate morsels in microwave according to package directions. Stir until smooth. Dip bottom of each cooled cookie in melted chocolate, and place on a parchment paper-lined baking sheet. Let stand 15 minutes or until chocolate sets.
1147
kcal
Calories
51
g
Fat
147
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 large egg whites, 1 1/2 teaspoons white vinegar, 1 1/2 cups sugar, 1 teaspoon peppermint extract, and more.
Yes, Chocolate-Dipped Peppermint Meringue Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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