Peppermint White Chocolate Meringue Cookies

I went back and forth over what type of cookie to share for the month of October. Do I share a cookie that can pass as a Thanksgiving dessert? A Christmas cookie? A cookie that has no holiday affiliation whatsoever? I was thinking way too hard about this. With only two months until Christmas, I thought what the heck, why not share a cookie recipe that’s a favorite around the holidays? A cookie that’s a great addition to a cookie tin to give as a gift throughout the holidays.

Peppermint white chocolate meringue cookies are a must-have for the holidays. | insolenceandwine.com

Meringue cookies have a bad reputation. If you make them on a rainy or particularly humid day, you’ll be regretting it. Nevertheless, meringue cookies are delicious, especially when made on a perfect day. These peppermint white chocolate chip meringues are a staple in my house around the holidays for obvious reasons, the first being its not the holidays without homemade peppermint flavored confections.

These meringue cookies are a must-have for any cookie tin or cookie tray. They hold amazingly well for several days, which is a necessity for holiday cookies. Generally speaking, I have three rules I follow every year when creating holiday cookie tins:

  1. Variety: Usually, I make six or seven different cookies to include in my holiday cookie tins. When I first started putting together festive cookie tins to give as gifts, I just included whatever cookies I felt like making, not really taking the varieties of cookies into consideration. 

  2. Texture: Including cookies with different textures makes a lasting impression. If all six or seven cookies are all soft and chewy, nothing really stands out. By making cookies consisting off different textures, each cookie is decidedly different. Just keep in mind that some households may have a family member with a nut allergy, so plan accordingly. 

  3. Tradition: Stick with the classic, traditional cookie recipes everyone knows and loves around the holidays. If you have a fantastic gingerbread (or spice) cookie recipe, include it! 

Peppermint white chocolate meringue cookies are a must-have for the holidays. | insolenceandwine.com

When I was a kid, I can remember the struggle it was to find quality cookie tins leading up to the holidays. My great grandmother started hoarding them after the holidays when stores seemed to have an abundance of them available. Throughout the year, she would store freshly baked cookies in holiday-themed tins in the freezer, which is something I have since continued doing. For about $25, you can buy a set of six

Until recently, I included two showstoppers in each cookie tin, which made me a very cranky human. Now, I take the simple but elegant approach and only include one difficult, but show stopping cookie into each tin: Hausfreunde. The rest of the cookies I make every year for cookie tins take a fraction of the time to make: Snickerdoodles, Apricot Walnut Shortbread Cookies, and Turtle Cookie Bars. These peppermint white chocolate meringue cookies also come together incredibly quickly—I usually make them right before I head off to bed, to allow them to cool in the oven overnight so they don’t crack too much.

Peppermint white chocolate meringue cookies are a must-have for the holidays. | insolenceandwine.com

I am of the opinion that it’s perfectly acceptable to also include brownies, biscotti, and even homemade candy in holiday cookie tins. Dark chocolate peppermint brownies are always highly requested throughout the holidays, and a bottle of wine is almost always appreciated.

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White Chocolate Peppermint Meringue Cookies
White chocolate peppermint meringue cookies are a great addition to any holiday cookie tin or platter.
Ingredients
  • 2 large egg whites at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla or peppermint extract
  • 1/8 teaspoon salt
  • 3/4 cup superfine sugar
  • 1 cup white chocolate chips or peppermint chips
  • 1/3 cup broken peppermint candies
Instructions
Preheat oven to 250º and line two cookie sheets with parchment paper.In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Whisk until soft peaks form. Add the salt and extract, and with the mixer running on high speed, slowly add the sugar. Mix until stiff peaks form and the sugar is dissolved. Fold in the chocolate chips and peppermint candies by hand.Drop mounds of meringue on the prepared cookie sheets. If desired, sprinkle more crushed peppermint candies over the meringues.Bake for 35 minutes, or until the meringues are set and feel dry in the middle. Cool in the oven at least 30 minutes with the door cracked prior to transferring to wire rack. Store in an airtight container.
Details
Prep time: Cook time: Total time: Yield: 2 1/2 dozen cookies