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Peppermint White Chocolate Meringues Recipe

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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.

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

  1. Preheat Oven: Preheat your oven to 250°F (120°C) to prepare for slow baking the meringues.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare Baking Sheets: Line two baking sheets with parchment paper to prevent sticking.
  7. Shape Meringues: Drop spoonfuls of the meringue mixture about the size of a golf ball onto the prepared baking sheets.
  8. Sprinkle Toppings: Evenly distribute the remaining 1 1/2 tablespoons of crushed peppermint candies over the mounds of meringue for a festive, crunchy finish.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://flavorspath.com/peppermint-white-chocolate-meringues-recipe/