{"id":7760,"date":"2020-12-06T18:48:53","date_gmt":"2020-12-07T02:48:53","guid":{"rendered":"https:\/\/bonkerz4food.com\/?p=7760"},"modified":"2021-12-26T17:41:02","modified_gmt":"2021-12-27T01:41:02","slug":"chocolate-peppermint-meringue-cookies","status":"publish","type":"post","link":"https:\/\/bonkerz4food.com\/index.php\/2020\/12\/06\/chocolate-peppermint-meringue-cookies\/","title":{"rendered":"Chocolate Peppermint Meringue Cookies"},"content":{"rendered":"\n

These Chocolate Peppermint Meringue Cookies remind me of a cookie my mom used to make at Christmas time. They are dry and crackly on the outside, while still being moist and chewy on the inside! I like the mini chocolate chips studded throughout the cookie, plus the peppermint just screams, “It’s Christmas time!”<\/p>\n\n\n\n

Chocolate Peppermint Meringue Cookies are a delicious holiday treat. Not only are they gluten free, but they’re also higher in protein and lower in fat than most cookies. They’re indulgent, but almost guilt free too!<\/p>\n\n\n\n

Chocolate Peppermint Meringue Cookies are tasty holiday treats<\/h2>\n\n\n\n

These cookies take a little effort, but aren’t very hard to make. You’ll need to separate some eggs. They are easiest to separate when they are cold, but whip best when they are room temperature. You don’t want any egg yolk in your egg whites or they won’t whip up properly. So, I separate my eggs one at time into a small bowl and then transfer them into the mixing bowl of my Kitchen Aid stand mixer. <\/p>\n\n\n\n

To make these cookies a little more festive for the holidays, I painted my piping bag with stripes of red food coloring in order to add a pretty design to the cookies. If you’re not comfortable using a piping bag, you can always spoon the meringue onto the baking sheet. Just be careful not to deflate your meringue. <\/p>\n\n\n\n

When my mom made these, I remember her using mint chocolate chips. I wanted to use mini-chocolate chips (so they wouldn’t get stuck coming out of the piping bag). I added just a touch of peppermint extract to achieve the same flavor. If you’re not a fan of peppermint, you can leave it out. These are still yummy with just chocolate chips. <\/p>\n\n\n\n

Meringue Cookies can be soft and chewy or crunchy on the inside<\/h2>\n\n\n\n

I baked these meringues at 225F for 30 minutes and removed them from the oven. They were dry on the outside, and I was able to easily pick them up off of the parchment lined baking sheets. The inside was moist and chewy. If you like a crunchy meringue, you can bake these cookies a bit longer, or turn off the oven and leave them inside to dry out some more. <\/p>\n\n\n\n

Whether you like a soft and chewy meringue or a crunchy meringue, I’m sure you’ll enjoy these cookies. They are a tasty holiday classic!<\/p>\n\n\n

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Chocolate Peppermint Meringue Cookies<\/h2>\n\n
\n \t\t \t\t\tRecipe by Margaret Sanfelippo<\/span>\n \t\t\n
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/span> from 0<\/span> votes<\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Course: Desserts<\/mark><\/span>Cuisine: American<\/mark><\/span>Difficulty: Medium<\/mark><\/span> <\/div>\n\t<\/div>\n\t\t\n\t\n\t\t\t
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