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Peppermint Meringues
Product Code: R0217
These crispy chocolate-dipped meringue cookies are light, airy, and flavorful.
Print Recipe PDF
RECIPE TIP: If you prefer a fruity flavor, try substituting in 1/8 teaspoon LorAnn Super Strength Strawberry Flavor or Raspberry Flavor for the Peppermint Oil.
1/8 teaspoon fine sea salt
1/2 cup granulated sugar
3/4 cup powdered sugar
4 - 5 drops LorAnn Peppermint Oil
3 - 4 drops LorAnn Pink or Strawberry Liquid Food Coloring
1 cup dark chocolate candy wafers or semi-sweet chocolate chips, melted
Makes about 3 dozen cookies, depending on size. Store cookies in an airtight container. Can be frozen for longer storage.


By LorAnn Oils
These crispy chocolate-dipped meringue cookies are light, airy, and flavorful.
Ingredients
Prep time:
Cook time:
Total time:
Yield: Approx. 3 dozen
Print Recipe PDF
RECIPE TIP: If you prefer a fruity flavor, try substituting in 1/8 teaspoon LorAnn Super Strength Strawberry Flavor or Raspberry Flavor for the Peppermint Oil.
INGREDIENTS
4 egg whites, room temperature1/8 teaspoon fine sea salt
1/2 cup granulated sugar
3/4 cup powdered sugar
4 - 5 drops LorAnn Peppermint Oil
3 - 4 drops LorAnn Pink or Strawberry Liquid Food Coloring
1 cup dark chocolate candy wafers or semi-sweet chocolate chips, melted
DIRECTIONS
- Preheat oven to 350º F. Line two baking sheets with parchment paper. Fit a pastry bag with an open-star tip and set aside.
- Using a mixer with a whisk attachment, mix the egg whites and salt on medium speed for 2 minutes. Gradually add the granulated sugar until combined. Add the powdered sugar 1/4 cup at a time and continue to mix until incorporated. Increase speed to medium high and mix until stiff peaks form. Mix in the flavoring and food coloring.
- Transfer half of the mixture to the pastry bag. Pipe 1" to 1-1/2" star shapes onto the prepared pan leaving about 1 inch of space between cookies. Refill bag and repeat.
- Place baking sheets in preheated oven and turn the oven off. Leave the meringues in the oven (undisturbed) for 3 hours and up to overnight until crisp and no longer sticky.
- Dip bottoms of meringues in melted chocolate and place on heavy-weight dipping paper or parchment paper until chocolate is set.
Makes about 3 dozen cookies, depending on size. Store cookies in an airtight container. Can be frozen for longer storage.

Peppermint Meringues

By LorAnn Oils
These crispy chocolate-dipped meringue cookies are light, airy, and flavorful.
Ingredients
- 4 egg whites, room temperature
- 1/8 teaspoon fine sea salt
- 1/2 cup granulated sugar
- 3/4 cup powdered sugar
- 4 - 5 drops LorAnn Peppermint Oil
- 3 - 4 drops LorAnn Pink or Strawberry Liquid Food Coloring
- 1 cup dark chocolate candy wafers or semi-sweet chocolate chips, melted
Prep time:
Cook time:
Total time:
Yield: Approx. 3 dozen