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Peppermint Hot Chocolate Meringue Cookies

Peppermint Hot Chocolate Meringue Cookie Recipe

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. I served these peppermint hot chocolate meringue cookies at our first holiday party in our new house and they were a huge hit!

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I recommend making these a day ahead and storing them in the fridge so that the meringue softens a bit and becomes chewy. Or, if you prefer a crispy cookie, fill them with ganache right before serving. They’re delicious either way!

Recipe (printable version below)

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

  • 2-3 egg whites (about 1/2 cup)
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 packet (.73 oz) hot chocolate mix

Ganache filling

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

Instructions:

1) 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.

2) Gently fold in the hot chocolate mix.

3) 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.

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

5) Bring the heavy cream to a simmer and pour it over the chocolate chips. Allow to sit for 10-15 minutes, add the peppermint extract, then stir until smooth.

6) Refrigerate the ganache until it thickens, about one hour.

7) Sandwich the meringues together with the ganache.

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For more delicious holiday cookie recipes, head over to Kin Community’s 2nd Annual Christmas Cookie Collab. So many delicious recipes!

Yield: 24 sandwiches

Peppermint Hot Chocolate Meringue Cookies

Peppermint Hot Chocolate Meringue Cookies

Delcious hot chocolate meringue cookie sandwiches filled with peppermint ganache

Ingredients

  • 2 -3 egg whites (about 1/2 cup)
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 packet (.73 oz) hot chocolate mix
  • 1/2 cup heavy cream
  • 1 cup chocolate chips
  • 1/4 teaspoon peppermint extract

Instructions

  1. 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.
  2. Gently fold in the hot chocolate mix.
  3. 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.
  4. Bake the meringue for 3 hours at 200ºF, or until they are crispy.
  5. Bring the heavy cream to a simmer and pour it over the chocolate chips. Allow to sit for 10-15 minutes, add the peppermint extract, then stir until smooth.
  6. Refrigerate the ganache until it thickens, about one hour.
  7. Sandwich the meringues together with the ganache.

Amber Spiegel, founder of SweetAmbs, is a graduate of the Culinary Institute of America and the author of Cookie Art: Sweet Designs for Special Occasions. Amber has over 12 years of cookie decorating experience and has traveled the world teaching others how to decorate beautiful cookies on their own.

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