Chocolate-Dipped Peppermint Meringues

Egg whites are beaten until stiff and flavoured with a refreshing burst of mint. Bake them at a low temperature for a long time to preserve their vibrant colour and develop a perfect crunch.

Prep Time:
20 min
Cook Time:
2 hours


  • 3 egg whites
  • Pinch cream of tartar
  • Pinch salt
  • ¾ cup ( 175 mL ) granulated sugar
  • ½ tsp ( 2.5 mL ) mint extract
  • Red food colouring, paste or gel
  • 1 cup ( 250 mL ) chopped bittersweet chocolate, melted


  1. Chocolate Dipped Peppermint Meringues Step1 007

    Preheat oven to 250°F (120°C).  Line two baking sheets with parchment paper. 

    Beat egg whites on high speed with cream of tartar and salt until foamy. Beat in sugar by tablespoon until stiff glossy peaks form. Beat in mint extract.  

  2. Chocolate Dipped Peppermint Meringues Step2 011

    Fit pastry bag with ¼–inch (1 cm) plain tip. Using a brush, paint inside of pastry bag with red food colouring stripes. Fill pastry bag with meringue mixture.

    Pipe 2 inch (5 cm) meringues onto prepared sheets. Bake for 1 ½ hours. Turn off oven and let stand in oven for 30 minutes.

    Remove from oven and let cool.

  3. Chocolate Dipped Peppermint Meringues Step3 030

    Dip bottom of meringues in melted chocolate. Shake to remove excess chocolate. Place back on baking sheets. Refrigerate until set, about 15 minutes.