Peppermint Meringue Cookies
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 4 Egg Whites
  • 11 cup Granulated Sugar
  • 11/4 teaspoons Cream of Tartar
  • 11/4 teaspoons Salt
  • 11 cup White Chocolate
  • 11 teaspoon Shortening
  • 15 Candy CanesPrepare ingredients for the cookies. You can choose a color of your preference. Egg whites should be at a room temperature.
  • 1 Using a stand up mixer, on high, beat egg whites together with sugar.
  • 1 Add in salt and cream of tartar, beat until stiff peaks; it will take about 10 minutes.
  • 1 In a pastry bag or a ziplock back with a tip, put a few drops of food coloring. Spoon in meringue mixture.
  • 1 Pipe out small/medium size meringue cookies. Bake them at 200F for about 90 minutes. Remove them from the oven and let it cool to a room temperature.
  • 1 For the minty dip, place chocolate in a bowl with shortening. Melt chocolate using a microwave, be sure to stir every 20 seconds. Crush candy canes in a ziplock bag, to avoid the mess.
  • 1 Dip meringue cookies into chocolate, followed by crushed candies.



Log in or Register to write a comment.