Chocolate Dipped Candy Cane Peppermint Meringue Recipe

Chocolate Dipped Candy Cane Peppermint Meringue Recipe

Course Dessert
Author Adore Foods


  • 3 egg whites
  • 3/4 cup 165g sugar
  • 1/4 teaspoon peppermint extract
  • Red food coloring
  • dark chocolate
  • 1/4 cup finely crushed candy canes


  1. Preheat oven to 210F/ 100C. Line with baking paper 2 baking trays and set aside.
  2. In a large bowl, beat egg whites using a hand mixer, until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved. Beat in peppermint extract.
  3. Hold your piping bag on a side and add red food coloring to it, Still holding it on side, carefully fill bag with meringue batter.
  4. Pipe meringues onto baking pans, leaving bit of space between them.
  5. Bake, swapping trays halfway through the cooking time for almost 45 minutes, until firm to the touch. Turn your oven off and leave meringues in oven with door ajar for at least 1 hour or until cool.
  6. Place the chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Place crushed candy cane on a plate. Dip the base of a meringue in chocolate, then carefully dip in candy cane. Return to the tray, base-side up. Repeat with remaining meringues, chocolate and candy cane. Allow 30 mins to set.