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dark chocolate peppermint meringues

Dark Chocolate Peppermint Meringues

  • Author: Girl Versus Dough
  • Prep Time: 20 mins
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 50 mins
  • Yield: 24 meringues 1x
  • Category: Dessert
  • Cuisine: American


  • 3 egg whites, room temperature
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/4 teaspoon peppermint extract
  • Red gel food coloring
  • 1 container Hershey’s® Special Dark chocolate frosting
  • Crushed peppermint candies


  1. Heat oven to 175°F. Spray two baking sheets with cooking spray; line with parchment paper and set aside.
  2. Combine egg whites and sugar in the bowl of a stand mixer. Place bowl over a pan of simmering water. Stir until sugar dissolves and mixture is warm to the touch, about 3 to 5 minutes.
  3. Transfer bowl to stand mixer; add cream of tartar and salt. Beat with whisk attachment until stiff peaks form, about 10 to 15 minutes. Add peppermint extract; briefly beat to incorporate.
  4. Use a small paintbrush to paint three lines of red gel food coloring up the inside of a pastry bag. Fill bag with meringue mixture. Pipe 2-inch circles about two inches apart on baking sheets (12 circles per baking sheet). Pipe up the sides of the circles to make a cup about 1-inch high.
  5. Bake meringues until they are set and can be pulled easily from the parchment, about 1 1/2 hours. Transfer to a cooling rack to cool completely.
  6. Pipe frosting into center of meringue cups; top with crushed peppermint candies.

Keywords: Christmas, Holidays