Peppermint meringue, light and delicate, sitting on top of a sweet bed of chocolate. These peppermint meringue pillow cookies are easy to make and are the perfect addition to your Christmas cookie platter!
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Christmas cookies! I know it’s not even Thanksgiving yet, but last year, I procrastinated SO badly that the lovely trays full of cookies that I envisioned sending to my friends just never happened. That will NOT be happening this year! Who wants to be on my delivery list for these bundles of meringue goodness?
I love the taste of meringue cookies, but until I enrolled in culinary school, I never realized how easy they are to make. Meringue is just egg whites, whipped full of air, with sugar added to them. There are two keys to baking a successful batch of meringue cookies, both crucial to success.
- Make sure there is nothing but egg whites in the bowl. Even the tiniest bit of egg yolk will keep them from whipping up properly.
- Clean all of your equipment before starting.
That may seem like common sense, but when I say ‘clean’, it means more than just a quick rinse through the dish water. Before attempting to whip egg whites, be sure that your mixing bowl and beaters are clean of all greasy residue, such as butter. Dampen a paper towel with white vinegar to clean the beaters and bowl. This will assure that the egg whites whip properly.
For the base of these sweet treats, use the type of chocolate you prefer, be it semi sweet, milk, or bittersweet. I like the taste of bittersweet chocolate, so that is usually my choice. White chocolate can even be used!
Please take photos of your peppermint meringue cookies and post them on my Facebook page, or tag me on Instagram!
Peppermint Meringue Pillow Cookies
Delicate, light peppermint meringue cookies sit atop bittersweet chocolate "pillows", creating a beautiful and delicious holiday cookie. Makes 3-4 dozen, depending on size
- 3 room temperature egg whites
- 1/4 teaspoon cream of tartar
- 2.5 ounces (3/4 cup) sugar
- 1/2 teaspoon peppermint extract OR 1 teaspoon clear vanilla extract
- 6 ounces bittersweet or semi-sweet chocolate
- Heat your oven to 200 degrees F.
- Line 2 cookie sheets with parchment paper or silicone baking mats.
- In the bowl of an electric mixer fitted with the whisk attachment, whip together 3 egg whites on medium speed until frothy. Add cream of tartar and mix until soft peaks form.
- With the mixer of high speed, gradually add the sugar, one Tablespoon at a time, making sure that the sugar is completely dissolved before adding the next spoonful. The egg whites will slowly turn glossy, bright white, and they'll develop stiff peaks.
- Add extract and GENTLY and quickly mix on LOW speed to incorporate. To test your meringue, rub some batter between your thumb and index finger. You want the sugar to be completely dissolved. If you can still feel the grains of sugar, continue mixing for another minute.
- Spoon batter into a pastry bag fitted with a large round tip (I used Ateco #11) and pipe shapes onto the prepared sheets, approximately 1 to 1.5 inches in diameter.
- Bake for 90 minutes or until the tops are still white but you can easily lift the cookies off of the sheet. Turn off the oven and leave your cookies on the pan, in the oven (or other cool, DRY place) for at least 3 hours to continue drying out.
- When cookies have properly dried, melt chocolate over a double boiler or in a microwave. Fill mini cupcake liners about half full with melted chocolate. Place a cookie on top of the melted chocolate and refrigerate for 5-10 minutes to allow chocolate to set.
Before attempting to whip egg whites, be sure that your mixing bowl and beaters are clean of any greasy residue such as butter, because it will stop the egg whites from whipping properly.
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If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!
For more holiday cookie recipe inspiration, check out my Christmas board on Pinterest, and check out these other cookie recipes of mine:
More delicious Christmas cookies from my blogging friends:
Cinnamon Chip Snickerdoodles by In The Kitchen With KP
Coconut Chai Chocolate Chip Cookies by Beyond Frosting
Flourless Fluffernutter Thumbprint Cookies from Cupcakes & Kale Chips
Ginger Cookies by Total Noms
Homemade Funfetti Cookies by i heart eating
Linzer Cookies from Jen’s Favorite Cookies
Peanut Butter Hazelnut Cookies by Love and Confections
Peanut Butter Pinwheels by Frugal Antics of a Harried Homemaker
Pumpkin Chocolate Chip Biscotti from Chocolate Moosey
Samoa Macaroons by 52 Kitchen Adventures
Sandwich Cookies by Texana’s Kitchen