Next up in our 12 Tastes of Christmas series: The most drool-worthy chocolate-dipped peppermint meringues, brought to us by one of my favorite food bloggers & cookbook authors, Shauna Sever. I had the pleasure of finally meeting Shauna in person last week when I was in San Francisco, and she was every bit as warm, sweet and funny in person as she is on her charming blog (if you haven’t already, hop on over ’cause it is brimming with holiday baking inspo!) So excited that she stopped by to share this recipe that’s perfect for gift giving…though, I might eat them all before they had a chance to get wrapped up. Take it away, Shauna! 


It’s here, everyone! High holiday baking season. And really, I couldn’t be more thrilled about the whole thing. Truthfully, there’s never really a time during which my baking compulsion is quelled, per se (save the one week of actual summer weather we get in my city of San Francisco each year), but come November, just look out, people. Because the flour and sugar is flying and sweets treats are marching out of my kitchen with a Macy’s parade-level fervor. Aww, yeah. 

Part of the ramp-up of baking has to do with some unknown force that swirls through my brain once it’s legitmate sweater weather around here, but the other reason is my intense love of the edible holiday gift. Call me totally Midwestern (and you’d be right on that account), but there’s something special about the edible gift that makes it always on point for all recipients. It brings joy, it’s got soul, and most importantly it kind of blows minds and makes people think you’re a Martha-level genius.  

I’m going to have another great edible gift idea here for you in a couple weeks, but for now, let’s focus on these deceptively simple Chocolate-Peppermint Meringues, which look way more fancy and complicated to make than they really are. The stripes are made by simply painting a few lines of red coloring inside of a piping bag before you load it up with the meringue. The slick of bittersweet chocolate here just brings these minty little gems to the next elegant level. 

Style meets substance meets a most excellent way to satisfy a holiday sweet tooth, all with a flavor combination that screams holiday perfection. 

Chocolate-Dipped Peppermint Meringues

Makes about 4-5 dozen, depending on size


  • 4 large egg whites (about 4 ounces), at room temperature
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 3/4 cup superfine sugar (see note)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1 cup confectioners’ sugar
  • 1 tablespoon all-purpose flour
  • Red gel food coloring
  • 8 ounces bittersweet chocolate chips
  1. Position the oven rack to the upper and lower thirds of the oven and preheat it to 250 degrees. Line two baking sheets with parchment paper or silicone baking mats.
  2. Sift together 2 tablespoons of the superfine sugar, the confectioners’ sugar, and the flour into a medium bowl. Set aside.
  3. In the bowl of an electric mixer fitter with the whip attachment, combine the egg whites, cream of tartar and salt. Whip first on medium speed, gradually increasing the speed to high, until the egg whites reach soft peaks. Gradually rain in the remaining superfine sugar. Continue to whip until the meringue is glossy and holds a very stiff peak. Beat in the vanilla and peppermint extracts.
  4. Remove the bowl from the mixer. With a large spatula, gently and carefully fold in the remaining sugar mixture by hand in three additions, taking care not to deflate the egg whites.
  5. On the inside of a piping bag fitted with a large star tip, use a long, thin paint brush to paint four or five long stripes of food coloring up the sides of the bag. Carefully transfer the meringue to the piping bag, aiming for the center of the bag as much as possible to avoid smudging the stripes. Pipe out the meringue into cookies about 1 1/2 inches in diameter onto the prepared baking sheets.
  6. Place both sheets into the oven at once, and immediately turn the oven temperature down to 200 degrees. Bake until the cookies are completely firm and dry, about 1 hour and 45 minutes. Remove from the oven and allow the cookies to cool completely.
  7. Melt the chocolate chips on a double boiler or in the microwave on high power in 30 second intervals until smooth, stirring after each interval. Dip the bottoms of the cookies in the melted chocolate and place them on parchment-lined baking sheets. when the chocolate has cooled and set (the refrigerator can speed up this process considerably), remove the cookies from the sheets and store in airtight containers at cool room temperature for up to 2 weeks.

*To make superfine sugar, take regular granulated sugar for a spin in a clean coffee grinder or food processor fitted with the steel blade.

**When you add the peppermint extract, the minty fragrance and flavor may seem a bit overpowering, but it will be tempered by adding the remaining sugar mixture, and some of its minty power will bake off during the long baking time, too.

***Gel food coloring is available at any good baking supply store and many craft stores. It’s much thicker and much more intense in color than the liquid food coloring sold in supermarkets.You can forgo the jazzy striping altogether and just beat in a touch of festive food coloring with the extracts if you prefer.

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Comments (23)
  1. 1
    Claire December 6, 2011 at 8:04 am

    Wow, these look completely perfect.

  2. 2
    Sophee Houseman December 6, 2011 at 8:52 am

    I agree, I’m sure they would be a HUGE hit at our Christmas gatherings!

  3. 3
    Annie Hall December 6, 2011 at 9:28 am

    All I can say is YUMMY! They look so pretty too.

  4. 4
    Dana December 6, 2011 at 9:35 am

    Those are gorgeous! And I’m sure just as delicious!

  5. 5
    Jennifer December 6, 2011 at 9:38 am

    Oh my lord these look delicious! I’m all over anything peppermint right now (working on my own collection of peppermint-flavored dishes : ) But these are just gorgeous!

  6. 6
    Chanel Dror December 6, 2011 at 11:16 am

    These look too perfect for words!

  7. 7
    Catherine December 6, 2011 at 11:51 am

    These are beautiful! I will definitely be trying this recipe this week!

  8. 8
    Xio December 6, 2011 at 4:44 pm

    How ADORABLE are these?? I bet they are pretty delicious too!

  9. 9
    Silvie December 6, 2011 at 4:57 pm

    Oh my gosh these look yummy! Thank you for the recipe! 🙂 *

  10. 10
    Camille Styles December 6, 2011 at 5:13 pm

    Agreed – Shauna is a baking extraordinaire, and I’m SO excited she shared this recipe with us. Can’t wait to try it this weekend!

  11. 11
    dana December 9, 2011 at 7:45 am

    How elegant and lady like. I just found this site and I’m so glad I did. Thanks so much!

    • Camille Styles December 9, 2011 at 7:52 am

      Thanks Dana – SO excited to have you as a reader! xx

  12. 12
    Amy December 12, 2011 at 7:25 pm

    I just made these this weekend and they are out of this world! And much easier than you might expect for such a fancy looking treat. I had planned to take them to a work function this week but I am not so sure that there will be any left, since the hubby and I can’t seem to keep our hands out of the cookie jar. Thanks for sharing such a gorgeous confection!

  13. 13
    Ridgely's Radar December 12, 2011 at 8:40 pm


  14. 14
    cassie haw December 13, 2015 at 1:05 pm

    Making these right now!! Just to clarify, if anyone gets this anytime soon, I don’t rotate the baking sheets half-way through, right?

    • Camille Styles December 13, 2015 at 3:04 pm

      Hi Cassie! You don’t need to with this recipe — I find that with meringues, it’s better to let the heat stay trapped in the oven. Good luck and let us know how they turn out!

      • cassie haw December 15, 2015 at 6:38 pm

        They turned out beautifully! My grandma used to make something similar at christmas but they were tinted green, blob shaped and had choc chips in them. These take me back in flavor but are much more elegant looking! Fairly easy (I’ve never painted the inside of a piping bag before!) and everyone was so impressed. Thanks for sharing the recipe!

  15. 15
    Jenifer January 16, 2017 at 3:03 pm

    Hi there, can you please share the brand of extracts you use? I added my peppermint extract and the whites instantly melted/deflated ? Thank you!

    • Felecia December 15, 2018 at 11:46 am

      I had the same problem. I thought it was just me.

  16. 16
    Melanie December 9, 2018 at 3:37 pm

    Beautiful!! How do you make the edges straight (octagon shape)?
    Will these stack without sticking to each other, for Cookie exchange?