There’s something truly magical about peppermint meringues with chocolate drizzle that makes them perfect for brightening up any festive gathering or just indulging your sweet tooth on a cozy afternoon. These little clouds of crisp, minty sweetness with a decadent chocolate drizzle really hit that perfect balance of light and rich, which is why I always keep this Peppermint Meringues with Chocolate Drizzle Recipe close at hand, especially around the holidays.

I remember the first time I made these; the kitchen filled with the uplifting scent of peppermint, and the meringues baked up so beautifully crunchy outside but airy inside. Whether you’re looking to impress guests or want an easy yet impressive treat to satisfy cravings, this recipe is straightforward but feels special — plus, you’ll love how the chocolate drizzle adds a luscious finishing touch that makes every bite even more delightful.

Ingredients You’ll Need

These ingredients come together in such a simple way to give you a melt-in-your-mouth peppermint treat. Each one plays a vital role from whipping up the meringue to that lovely chocolate drizzle that makes this recipe unforgettable.

Egg whites: Use fresh, room-temperature egg whites for the best volume and texture when beating your meringue.
Cream of tartar: This little acid helps stabilize the egg whites so your meringue holds those gorgeous stiff peaks without collapsing.
Caster sugar: Also called super fine sugar, it dissolves easily, leaving your meringue silky smooth rather than gritty.
Peppermint extract: Adds that refreshing minty flavor—trust me, a quarter teaspoon gives just the right hint without overpowering.
White chocolate: Melted to drizzle on top, it pairs beautifully with the mint and adds a creamy sweetness.
Semisweet chocolate: Offers a rich contrast in the drizzle that complements the white chocolate perfectly.
Crushed candy canes: Optional but highly recommended for a festive crunch and extra peppermint punch on top.

Variations

I often like to customize this Peppermint Meringues with Chocolate Drizzle Recipe depending on the season or my mood — mixing up the chocolate types or even swapping peppermint for other extracts. Don’t hesitate to make it your own!

Chocolate-only drizzle: I once made this recipe using only dark chocolate drizzle for a more intense chocolate flavor, and it was a hit with my family who preferred less sweetness.
Vegan option: While traditional meringues require egg whites, you can experiment with aquafaba (chickpea water) as a substitute, though the texture may differ slightly.
Flavor twists: Try orange or almond extract instead of peppermint for a different but equally delicious spin.
Nut toppings: Adding crushed pistachios or toasted almonds with the candy canes gives a lovely crunch and extra flavor dimension.

How to Make Peppermint Meringues with Chocolate Drizzle Recipe

Step 1: Whip the Egg Whites to Stiff Peaks

Start with room-temperature egg whites—they whip up fluffier and more voluminous than cold ones. Using a clean, grease-free bowl (I like glass or metal), beat the egg whites with cream of tartar on medium speed until they’re foamy. Gradually add the caster sugar a tablespoon at a time while continuing to whip until the mixture is glossy and holds stiff peaks when you lift the beaters — this usually takes around 5 to 7 minutes. A common mistake I’ve learned to avoid is adding the sugar too quickly, which can cause the meringue to collapse or become grainy.

Step 2: Fold in Peppermint Extract Gently

Once those perfect peaks have formed, gently fold in the peppermint extract with a spatula. Be careful not to deflate all your hard work — slow and steady wins here. The peppermint scent will fill your kitchen and get you excited for the next steps!

Step 3: Pipe or Spoon Meringues onto the Baking Sheet

Line a baking tray with parchment paper and either pipe your meringue using a piping bag fitted with a star nozzle or spoon dollops for a more rustic look. I like to pipe small to medium-sized meringues to ensure they get that classic crisp shell while staying airy inside. Space them a couple of inches apart because they don’t spread much but need room to breathe.

Step 4: Bake Low and Slow

Bake at a low temperature, around 200°F (93°C), for about 1.5 to 2 hours. This slow baking gently dries out the meringues rather than browning them. I usually keep the oven door slightly ajar to allow moisture to escape — you can wedge a wooden spoon to create an air gap. When done, they should feel firm and lift easily from the parchment. Let them cool completely on the tray to finish setting.

Step 5: Drizzle with Melted Chocolate and Add Toppings

Melt your white and semisweet chocolates in separate bowls over a double boiler or in short bursts in the microwave, stirring frequently. Drizzle both chocolates over the cooled meringues using a spoon or a small piping bag for a pretty, intertwined effect. If you’re feeling festive, sprinkle crushed candy canes immediately so they stick. I love how the chilled peppermint pieces add visual contrast and an extra crunch to every bite.

How to Serve Peppermint Meringues with Chocolate Drizzle Recipe

The image shows six separate white bowls and three brown eggs on a white marbled surface. One bowl contains white granulated sugar with a fine texture. Another bowl holds dark brown chocolate pieces in uneven shards. A larger bowl contains a pale yellow, soft butter with a creamy texture. Next to it is a bowl filled with smooth pale yellow cream. There is also a small bowl filled with crushed peppermint sticks in white with red stripes. Three whole brown eggs are placed near the bowls. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with extra crushed candy canes or a dusting of cocoa powder or even edible glitter when it’s a special occasion. These subtle touches make the meringues feel even more magical and festive without overpowering the flavors.

Side Dishes

These meringues pair wonderfully with a cup of hot cocoa or peppermint tea to amplify that mint-chocolate vibe. If you want to serve them after dinner, try a scoop of vanilla ice cream or alongside a creamy dessert like panna cotta for a nice contrast in textures.

Creative Ways to Present

For holiday parties, I like to arrange the meringues on a festive platter and garnish the plate with fresh mint leaves and red holly berries (non-edible, just for looks!). Another fun idea is to stack them in a glass jar layered with peppermint bark or candy canes for a pretty gift or centerpiece that friends can nibble on throughout the party.

Make Ahead and Storage

Storing Leftovers

These meringues actually keep quite well! I store any leftovers in an airtight container at room temperature, away from moisture, for up to a week. Trust me, you want to keep them crisp, so moisture is the enemy here. Adding a silica packet or dry rice pouch can help absorb any humidity.

Freezing

If you need to make these ahead of time, freezing works well. Place the baked and cooled meringues in a single layer on a tray to freeze initially, then transfer to a freezer-safe container. When you’re ready to enjoy, let them thaw at room temperature—no defrosting in the fridge, as that can make them soggy. I found this method keeps them fresh up to a month.

Reheating

Meringues don’t really need reheating—actually, heat can soften their crispness, which is what makes them so charming. If they’ve lost some crunch, a brief stint in a low oven (about 200°F for 5 minutes) can help restore that texture, but watch closely to avoid browning.

FAQs

Can I make peppermint meringues without cream of tartar?

You can skip cream of tartar if you don’t have it, but it helps stabilize the egg whites and improves texture. A good substitution is a few drops of lemon juice or white vinegar in the same quantity—it acidifies the egg whites and helps them whip up better.
Why are my meringues sticky or chewy?

Sticky or chewy meringues usually mean there was too much moisture or the meringues weren’t baked long enough to dry out completely. Make sure you bake low and slow, and after baking, let them cool in the oven with the door cracked open for extra drying.
How do I get the chocolate drizzle to look neat?

For neat drizzles, melt the chocolate until smooth but not too runny. Use a spoon or a piping bag with a small tip to gently drizzle across the meringues in thin lines. Practice a few strokes on parchment before drizzling on the meringues to get your rhythm.
Can I use artificial peppermint flavoring?

Yes, you can use artificial peppermint flavoring, but I recommend using natural peppermint extract for a fresher, more authentic taste. Artificial versions might taste overly chemical or strong, which can overpower the delicate meringue.
What’s the best way to crush candy canes for topping?

Place candy canes in a sturdy plastic bag and gently crush them with a rolling pin or meat mallet to get small, uneven pieces that stick nicely to the chocolate drizzle. Be careful not to crush too finely, as you want some crunch and texture contrast.

Final Thoughts

Making peppermint meringues with chocolate drizzle has become one of those rituals for me — there’s comfort in whipping those fluffy whites and joy in seeing the pretty chocolate ribbons come alive over the crisp meringue kisses. I hope you find the same delight in making and sharing this recipe as I have over the years. Give it a try, and don’t be surprised if it becomes your go-to holiday treat or a special anytime indulgence you can’t get enough of!

Peppermint Meringues with Chocolate Drizzle Recipe

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Author: Lily
Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 55 minutes
Yield: About 24 small meringues 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Peppermint Meringues with Chocolate Drizzle are light, airy, and perfectly sweet with a festive peppermint flavor. The crisp meringue base is flavored with peppermint extract and topped with a beautifully contrasting drizzle of melted white and semisweet chocolate, finished with crushed candy canes for a delightful crunch and holiday touch.

Ingredients

Scale

Meringues

4 egg whites (from 4 large eggs), room temperature
¼ teaspoon cream of tartar
1 cup caster sugar (super fine sugar)
¼ teaspoon peppermint extract

Optional Toppings

6 oz melted white chocolate
6 oz melted semisweet chocolate
½ cup crushed candy canes

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Instructions

Prepare the egg whites: Ensure the egg whites are at room temperature for optimal volume. In a clean, dry bowl, whisk the egg whites until they become foamy, then add cream of tartar to stabilize the mixture.
Beat the meringue: Gradually add the caster sugar one tablespoon at a time while continuing to beat the egg whites on high speed. Beat until stiff, glossy peaks form, and the sugar is fully dissolved. Incorporate the peppermint extract gently without deflating the mixture.
Pipe the meringues: Line a baking sheet with parchment paper. Transfer the meringue mixture into a piping bag fitted with a round or star tip and pipe small rounds or shapes onto the prepared baking sheet, spacing them adequately.
Bake the meringues: Preheat the oven to low temperature, around 200°F (90°C). Bake the meringues for approximately 1.5 to 2 hours until they are crisp and dry to the touch. Turn off the oven and let them sit inside with the door slightly ajar to cool completely and dry further.
Drizzle with chocolate and finish: Once cooled, melt the white and semisweet chocolate separately. Drizzle the melted chocolates over the meringues using a spoon or fork. Immediately sprinkle crushed candy canes on top to adhere to the chocolate before it sets.
Set and serve: Allow the chocolate to harden at room temperature or chill briefly in the refrigerator. Serve these festive peppermint meringues as a delightful holiday treat or dessert.

Notes

Make sure the mixing bowl and beaters are completely clean and free of grease to achieve perfect meringue peaks.
Do not open the oven door during baking to prevent cracks in the meringues.
You can store the meringues in an airtight container at room temperature for up to two weeks.
Use room temperature egg whites for better volume when whipping.
For a more intense peppermint flavor, add a bit more peppermint extract gradually, to taste.