Peppermint Bark Meringues
These sweet Peppermint Bark Meringues are made with just a handful of ingredients! They’re adorably festive with candy cane stripes, dipped in dark chocolate, and sprinkled with crushed candy cane pieces!
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings 4 dozen
- 4 large egg whites room temperature
- 1/2 teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- Red food dye
- 1 cup dark chocolate melting wafers
- ½ cup crushed candy cane pieces
Preheat oven to 225F and line a large cookie sheet (or two regular-sized cookie sheets -- make sure they will fit in your oven together) with parchment paper. Set aside.
Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl.
Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.
Increase speed to high.
Gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff peaks and sugar should be completely dissolved.
Stir in vanilla extract and peppermint extract.
Fit a large disposable piping bag with a large tip (I used Ateco 846, but any large star tip will work, or you can just snip the edge of the piping bag for a “kiss” formation) and use a clean paintbrush to paint the inside of the piping bag with stripes of red food dye (running the length of the piping bag).
Transfer meringue to prepared piping bag and pipe onto prepared cookie sheet. The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so keeping them close together will ensure that you have enough space.
Bake on 225F for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven door. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.
Once cookies have cooled, melt dark chocolate melting wafers according to package instructions.
Dip the bottoms of the meringues in the dark chocolate and sprinkle with peppermint pieces. Place meringues on their side on a piece of wax paper and allow chocolate to harden before enjoying.