Peppermint Hot Chocolate Meringue Cookies

Meringue cookies are one of my favorite treats to make for the Holidays! You only need a few ingredients and you can flavor them any way you like. These peppermint hot chocolate meringue cookies are an updated version of the recipe I posted a few years ago.

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After you’ve watched my video on how to make them, click here to watch all of the videos in Kin Community’s 2nd Annual Christmas Cookie Collab. So many delicious recipes!

hot chocolate meringue

Peppermint Hot Chocolate Meringue Cookie Recipe (makes 24 meringue cookie sandwiches)

  • 2 egg whites (about 1/2 cup)
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 packet (.73 oz or 21 grams) hot chocolate mix

Ganache filling

  • 1/2 cup heavy cream
  • 8 oz chocolate chips
  • 1/4 teaspoon peppermint extract

Combine egg whites and cream of tartar. Beat on high until white and frothy. Slowly add the sugar and continue to mix until peaks form.
Gently fold in the hot chocolate mix.

Fit a pastry bag with a large round tip (I used a tip 804) and pipe the meringue onto a parchment lined sheet tray. You can also cut a hole in the corner of a zip-top bag to pipe the meringue.

Bake the meringue for 3 hours at 200ºF, or until they are crispy.

Boil the heavy cream and pour it over the chocolate chips. Allow to sit for 10-15 minutes, add the peppermint extract, then stir until smooth.
Refrigerate the ganache until it thickens, about one hour.

Sandwich the meringues together with the ganache.

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Click on the images below for more cookie recipes!                               Meringue-Cookie-2 Meringue1 SweetAmbs-Meringue-Cookies2

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19 thoughts on “Peppermint Hot Chocolate Meringue Cookies

  1. Merry Christmas! I’m going to guess you are spending time with loved ones and won’t see this, but just in case!! I plan to whip these up tonight for a lunch tomorrow at 12. Can the ganache be stored and not used? Or does it have to be put on the cookies after being set for an hour to thicken? If I don’t hear back, I’ll just hope I have time in the morning to whip up the ganache instead! 🙂 Merry Christmas again!

    • Hi Ruth! You don’t have to ice them with the ganache immediately before serving, they can be done the morning of. They’ll be ok to sit for a day! 🙂

    • Thanks, Katie! It’s best to store them without the ganache because the meringue will absorb the moisture and become very soft. The meringues on their own can be stored in an airtight container for about 4-5 days. You can sandwich them together before you’re ready to serve them.

    • Hi Kerri! It’s best to store them without the ganache because the meringue will absorb the moisture and become very soft. The meringues on their own can be stored in an airtight container for about 4-5 days. You can sandwich them together with the ganache before you’re ready to serve them.

  2. 2 large egg white? Can you use an egg white product? I’ve heard some people have had success using them for meringue recipes and others not so much. Have you?

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