If you have a sweet tooth craving something light, festive, and absolutely delightful, this Peppermint White Chocolate Meringues Recipe is your new best friend in the kitchen. These airy, crisp meringues combine the cool, refreshing bite of peppermint with the creamy sweetness of white chocolate chips, creating a melt-in-your-mouth treat perfect for any occasion. Once you try this recipe, you’ll understand why it’s a classic favorite that feels truly special yet is surprisingly simple to make.
Ingredients You’ll Need
Every ingredient in this Peppermint White Chocolate Meringues Recipe plays a vital role in creating that perfect balance of texture and flavor. From the airy egg whites to the crunchy peppermint candies, each element is essential to a truly delicious result.
- 2 large egg whites at room temperature: These create the fluffy, airy base that makes meringues so light and crisp.
- 1/8 teaspoon cream of tartar: Stabilizes the egg whites, helping them hold their volume and form stiff peaks.
- 1/2 teaspoon vanilla extract: Adds a warm, subtle sweetness that complements the peppermint perfectly.
- 1/8 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 3/4 cup sugar: Sweetens the meringue and gives it that glossy, smooth texture.
- 1 cup white chocolate chips: Melts slightly in the oven, creating pockets of creamy richness within the crisp meringue.
- 1/3 cup plus 2 tablespoons coarsely crushed peppermint candies: Provides a refreshing, crunchy burst and festive look.
How to Make Peppermint White Chocolate Meringues Recipe
Step 1: Preheat and Prepare
Begin by heating your oven to 250°F. This low temperature is key to drying out the meringues slowly, giving them that irresistible crisp exterior without browning too much.
Step 2: Whip Egg Whites
In the bowl of a stand mixer fitted with a whisk, beat your room-temperature egg whites together with the cream of tartar until soft peaks form. This step builds the foundation for your meringue’s airy texture.
Step 3: Add Flavor and Sugar Gradually
Mix in vanilla extract and salt, then add the sugar a tablespoon at a time while the mixer runs. This slow addition helps the sugar dissolve fully, resulting in a glossy and stable meringue. Scrape the bowl’s sides once your sugar is incorporated and continue beating for another 15 seconds until stiff peaks form—this is when your meringue holds its shape beautifully.
Step 4: Fold in Peppermint and White Chocolate
Gently fold white chocolate chips and 1/3 cup of the crushed peppermint candies into the meringue using a spatula. The aim is to evenly distribute these delicious additions without deflating the mixture.
Step 5: Shape and Bake
Line two baking sheets with parchment paper, then drop spoonfuls of meringue about the size of a golf ball onto each sheet. Lightly sprinkle the remaining peppermint candies on top for an extra festive crunch. Bake the meringues for 30 to 35 minutes, rotating the pans halfway through to ensure even drying. When they feel dry but still have a pale color, turn off the oven and crack the door open—let the meringues cool in there for about 10 minutes before transferring them to a wire rack.
How to Serve Peppermint White Chocolate Meringues Recipe
Garnishes
Add a sprinkle of finely crushed peppermint or drizzle some melted white chocolate on top of the meringues just before serving. It enhances the festive look and gives every bite an extra layer of texture and flavor that everyone will love.
Side Dishes
These meringues pair wonderfully with a cup of hot cocoa or peppermint-spiked coffee for a cozy treat. They also work as delightful accompaniments to holiday dessert platters or a bowl of fresh berries and cream.
Creative Ways to Present
For a charming dessert display, stack the meringues in a glass jar layered with crushed peppermint candies, or serve them alongside mini cupcakes decorated with peppermint frosting. You can even crumble some over ice cream for a refreshing twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover meringues in an airtight container at room temperature to keep them crisp. Avoid refrigeration since the moisture inside can soften the delicate texture. Properly stored, they’ll stay fresh for up to two weeks, perfect for satisfying sweet cravings anytime.
Freezing
Freezing meringues isn’t typically recommended because they can absorb moisture and lose their crispness after thawing. It’s best to enjoy these peppermint delights fresh or stored at room temperature.
Reheating
If your meringues soften slightly, you can crisp them up by placing them in a low oven (around 200°F) for 5 to 10 minutes. Keep a close eye to avoid browning, and they’ll return to their delightful texture.
FAQs
Can I use regular peppermint instead of crushed peppermint candies?
Using crushed peppermint candies is key to getting that satisfying crunch and festive look in the meringues. Regular peppermint extract won’t provide the texture, but you can add a small amount along with the candies if you want more peppermint flavor.
Why is cream of tartar important in this recipe?
Cream of tartar stabilizes the egg whites, helping them maintain volume and preventing them from collapsing. This results in a sturdy, fluffy meringue that bakes evenly.
Can I substitute white chocolate chips with another type of chocolate?
You can experiment with other chocolates like milk or dark, but keep in mind that the flavor profile will change. White chocolate provides a creamy, mild sweetness that pairs beautifully with peppermint.
How do I know when the meringues are done baking?
The meringues should feel dry and set when touched but remain pale in color. If they start browning, the oven is too hot. They should lift easily off the parchment without sticking.
Can I make the peppermint meringues vegan?
Traditional meringues rely on egg whites for their structure. There are vegan alternatives using aquafaba (chickpea water) but results can vary. For this particular Peppermint White Chocolate Meringues Recipe, using egg whites is best.
Final Thoughts
This Peppermint White Chocolate Meringues Recipe is a joyous way to add a festive touch to your dessert table or treat yourself to something wonderfully light and flavorful. The combination of peppermint and white chocolate nestled in crisp, airy meringue truly feels like a little celebration in each bite. Give it a try—you’ll wonder how you ever enjoyed the holidays without it!
PrintPeppermint White Chocolate Meringues Recipe
Delightfully crisp and sweet peppermint meringues studded with white chocolate chips and crushed peppermint candies. These light, airy treats are perfect for the holidays or any time you crave a refreshing minty dessert. Made by whipping egg whites into stiff peaks and gently folding in flavorful add-ins, these meringues bake low and slow for a perfectly dry, melt-in-your-mouth texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Approximately 18-20 meringues (golf ball size)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Meringue
- 2 large egg whites at room temperature
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3/4 cup sugar
Mix-ins
- 1 cup white chocolate chips
- 1/3 cup plus 2 tablespoons coarsely crushed peppermint candies
Instructions
- Preheat Oven: Preheat your oven to 250°F (120°C) to prepare for slow baking the meringues.
- Beat Egg Whites and Cream of Tartar: In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form. This step helps stabilize the meringue base.
- Add Flavorings and Sugar Gradually: Add vanilla extract and salt to the egg whites. Gradually add the sugar one tablespoon at a time while the mixer runs on medium-high speed to ensure it dissolves properly without deflating the meringue.
- Whip to Stiff Peaks: Scrape down the sides of the bowl, then beat the mixture for another 15 seconds. Continue beating until the meringue holds stiff, glossy peaks.
- Fold in Add-ins: Using a spatula, gently fold in the white chocolate chips and 1/3 cup of the crushed peppermint candies, maintaining the light texture of the meringue.
- Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking.
- Shape Meringues: Drop spoonfuls of the meringue mixture about the size of a golf ball onto the prepared baking sheets.
- Sprinkle Toppings: Evenly distribute the remaining 1 1/2 tablespoons of crushed peppermint candies over the mounds of meringue for a festive, crunchy finish.
- Bake Slowly: Bake the meringues in the preheated oven for 30 to 35 minutes until they feel dry and set but remain pale in color. Rotate the baking sheets halfway through baking for even cooking.
- Cool in Oven: Turn off the oven, crack the door open, and allow the meringues to stand inside for about 10 minutes to cool gradually and avoid cracking.
- Final Cooling: Remove meringues from oven and let cool completely on the baking sheets before storing or serving.
Notes
- Store leftover meringues in an airtight container at room temperature to keep them crisp. Do not refrigerate, as moisture will soften them.
- Meringues keep well for up to 2 weeks when stored properly.
- For best results, ensure egg whites are at room temperature before whipping.
- Use fine granulated sugar for smooth, glossy meringue texture.
