Chocolate Dipped Meringue Cookies, or sometimes known as Meringue Kisses, are a light and airy treat that literally melt in your mouth. Dip them in dark chocolate and crushed peppermint to make the perfect holiday treat! 
This post is sponsored by Sugar In The Raw®. All opinions are my own.
Chocolate Dipped Meringues
Meringues are one of my favorite sweet treats! I discovered them a long time ago but was always hesitant to try to make them because I was told they were hard to perfect. Boy, was I wrong! Meringues are not only super easy to make, but there is SO much you can do with them.
They are such a great dessert and are low calorie, no fat and gluten-free. I was super excited to receive the opportunity to partner with Sugar In The Raw® this winter to create a delicious dessert, and I couldn’t wait to make meringues using this premium, turbinado sugar!
What are Meringue Cookies?
Meringue is a French dessert cookie or candy that is typically made from whipped egg whites and sugar. Meringue is usually crisp and stiff on the outside (that gives it that good crunch) and soft and a bit chewy on the inside (with a similar taste of a marshmallow).
What is Sugar In The Raw®?
Sugar In The Raw® is made exclusively from natural sugarcane. The hearty, golden crystals are made from the first pressing of the cane and never bleached, so they keep the rich flavor and color of their natural molasses.
Chocolate Dipped Meringue Cookies Ingredients
- 4 room temperature egg whites
- ½ teaspoon cream of tartar
- 1 cup Sugar In The Raw®
- 1 teaspoon vanilla (clear or regular)
- 1 cup dark melting chocolate wafers
- ½ cup crushed peppermint candy pieces
How to Make Chocolate Dipped Meringue Cookie or Meringue Kisses
STEP ONE: Preheat the oven to 225 degrees. Line two baking sheets with parchment paper or silicone baking mat. Set aside.
STEP TWO: In a large bowl, combine the egg whites and the cream of tartar. Use an electric mixer to beat until the eggs begin to froth. Increase the speed to the highest setting and slowly add Sugar In The Raw®, one tablespoon at a time until all the sugar is used.
Continue to beat until the beaters hold a stiff peak when held upside down. The mixture should have almost doubled in size.
STEP THREE: Stir in the vanilla with a spoon until fully incorporated and spoon into a piping bag. Using a round tip, squeeze 1-2 inch mounds on the parchment-covered baking sheets. The cookies will not expand, but you still want to be careful to put a bit of space between them.
STEP FOUR: Bake in preheated oven for 45 minutes. At this time, touch one meringue to test for doneness. The meringue should be firm to the touch. If it is not, place back into the oven and check every 5 minutes.
STEP FIVE: When the meringues are firm, turn off the oven but leave them inside for at least 60 minutes to finish cooking. Do not remove from the oven or the centers will not set.
STEP SIX: When the cookies are completely cooled, melt the chocolate wafers in 15-second intervals in the microwave until smooth and melted. Dip the bottom of the meringues into the melted chocolate, and immediately dip into the crushed peppermint candies. Set back on the baking sheet until the chocolate solidifies.
PRO-TIPS for Making Meringues
- The key to perfect meringues is to cook them long and slow. Avoid the temptation to cook these at a higher temp to speed things up.
- Don’t be nervous about the batter being grainy, once these are cooked… the texture will be perfect.
- Use clear vanilla if you are able to. Regular vanilla gives these cookies an off-white appearance.
- It is important to use parchment or a silicone baking sheet. These cookies are very delicate and using a spatula to scrape them off the pan is a bad idea!
- It is really important to give them time to finish cooking in the oven (with the heat turned off). We recommend a minimum of 1 hour, but sometimes I will make these at night and leave them in the oven overnight. If meringues cool too quickly, they will crack.
- Play around with different piping tips to make various beautiful shapes.
- If you want to make the cookies larger, this recipe will make 24 medium-sized cookies. We made them small and they turned out perfect.
- Use fresh eggs – this will help avoid the meringues from collapsing.
How Long Can Meringues Stay Fresh?
Store your meringue cookies in an airtight container and in a cool and dry location and they will stay fresh for up to two weeks! There is no need to refrigerate meringues.
Recommended Products and Tools
More Great Holiday Treats
- Candy Cane Fudge
- Hot Chocolate Cookie Cups
- Christmas Pinwheel Cookies
- Christmas Chex Mix
- Reindeer Pretzels
Chocolate Dipped Meringue Cookies
Ingredients
- 4 egg whites room temperature
- ½ teaspoon cream of tartar
- 1 cup Sugar In The Raw
- 1 teaspoon vanilla clear or regular
- 1 cup dark melting chocolate wafers
- ½ cup crushed peppermint candy pieces
Instructions
- Preheat the oven to 225 degrees. Line two baking sheets with parchment paper. Set aside.
- In a large bowl, combine the egg whites and the cream of tarter. Use an electric mixer to beat until the eggs begin to froth.
- Increase the speed to the highest setting and slowly add the sugar, one Tablespoon at a time until all the sugar is used.
- Continue to beat until the beaters hold a stiff peak when held upside down. The mixture should have almost doubled in size.
- Stir in the vanilla with a spoon until fully incorporated and spoon into a piping bag.
- Using a round tip, squeeze 1-2 inch mounds on the parchment-covered baking sheets. The cookies will not expand, but you still want to be careful to put a bit of space between them.
- Bake in preheated oven for 45 minutes. At this time, touch one meringue to test for doneness. The meringue should be firm to the touch. If it is not, place back into the oven and check every 5 minutes.
- When the meringues are firm, turn off the oven but leave them inside for 60 minutes to finish cooking. Do not open the oven door or remove them from the oven or the centers will not set.
- When the cookies are completely cooled, melt the chocolate wafters in 15-second intervals in the microwave until smooth and melted.
- Dip the bottom of the meringues into the melted chocolate, and immediately dip into the crushed peppermint candies. Set back on the baking sheet until the chocolate solidifies.
If the weather is damp or humid, I store my meringues on a tray in the oven with the light turned on. Just that little bit of heat keeps them from getting sticky. It also revives any that have been (minimally) affected by humidity.
so much good info here but also a few things that you really need to avoid. the first being that grittiness is ok! it’s not! you really need to slowly add in your sugar and keep beating until it’s fully dissolved. undissolved sugar can lead to seeping while baking, especially in larger meringues, and will affect the texture in the end result. sugar in the raw is great tasting but I can’t imagine how long it would take for it to dissolve in room temp egg whites. regular or caster white sugar is the way to go with meringue, and it’s the same ratio! 1/4cup per egg white. same with flavoring, 1/4 tsp per white. (except mint, go lightly, that stuff is STRONG) otherwise this is a great recipe and really shows how simple these are to make once you give it a shot!
It look so easy to make and going to make them tonight and just leave them in the oven overnight and take them out in the morning and hip them in chocolate & crushed Peppermint candy. They look so yummy!!!
Thank you!!
Could you sub peppermint extract for the vanilla and omit the crushed peppermint for a similar flavor?
Honestly, I haven’t tried that so I don’t know what the flavor would be like. The peppermint may be overpowering. But give it a go!
These are SO cute and festive! Love the crushed peppermint on the bottom. And they are super tasty too!
These are so cute & tasty! Love that they just melt right in your mouth. The chocolate & peppermint is a yummy touch!
These are so easy to make so awesome, I just love how they melt in your mouth! Perfectly festive for this time of year!
Hey PG 😁
Question… I’m sure this recipe can be made using regular sugar as opposed to Raw… what would be the measurement of white sugar? (The egg white kisses recipe)
Also Merry Christmas & Thank You 😊