Why You’ll Love This Recipe

I enjoy this recipe because the cookies feel delicate and refined, yet they’re surprisingly simple to make. The meringue base gives them a light crunch, and the ganache adds depth and richness. I also love how customizable they are—I can easily switch the peppermint for other flavors like orange, raspberry, or cinnamon depending on the occasion.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 egg whites at room temperature
¼ cup white sugar
¼ teaspoon cream of tartar
1 dash peppermint extract, or to taste
2 cups confectioners’ sugar, or as needed
1 (6 ounce) package semisweet chocolate chips
¾ cup heavy whipping cream, or as needed
1 teaspoon white sugar, or to taste
1 peppermint candy cane, finely crushed

Directions

1. I begin by moving the oven rack to the bottom position and preheating the oven to 175°F (80°C). I line my baking sheets with aluminum foil.

2. I whisk the egg whites and ¼ cup white sugar together in the top of a double boiler over simmering water until the mixture becomes smooth.

3. I add the cream of tartar and peppermint extract, beating until the mixture becomes foamy.

4. I gradually whisk in the confectioners’ sugar, continuing to beat until the meringue forms stiff peaks.

5. I scoop about 1 tablespoon of meringue for each cookie, placing them gently onto the prepared baking sheets. I shape each cookie into a football shape with slightly pointed ends.

6. I bake the cookies on the bottom rack for about 1½ hours, until they are dry on the outside but still slightly soft inside. I let them cool completely before removing them from the foil.

7. To make the ganache, I melt the chocolate chips in a double boiler, stirring until smooth.

8. I gradually add the cream until the ganache is thick but still smooth and dip-friendly. I stir in the teaspoon of sugar until it dissolves.

9. I dip each cooled meringue cookie into the chocolate ganache, then place it on parchment paper and sprinkle with crushed peppermint candy.

10. I let the cookies set completely and refrigerate any leftovers.

Servings and Timing

This recipe makes 24 cookies.
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Additional time: 30 minutes
Total time: 2 hours 30 minutes

Variations

• I swap the peppermint extract for cinnamon, orange, raspberry, almond, or crème de menthe for different flavor profiles.

• I drizzle the ganache instead of dipping for a lighter chocolate finish.

• I tint the meringue with a drop of food coloring for festive tones.

• I add flavored cocoa powder to the meringue for a chocolate-peppermint variation.

• I use dark chocolate or white chocolate for different ganache flavors.

Storage/Reheating

I store the cookies in an airtight container in the refrigerator for up to 5 days. The ganache stays firm and the meringues remain crisp. I avoid storing them at room temperature for too long, as humidity can soften the meringue. I do not reheat them since the texture is best enjoyed as is.

FAQs

Why did my meringue not form stiff peaks?

Any trace of fat or yolk can prevent whipping. I make sure the bowl and whisk are completely clean and dry.

Can I make these without a double boiler?

Yes, I can melt the chocolate gently in the microwave in short intervals and whisk the egg whites over a heatproof bowl set over simmering water.

How do I prevent the cookies from cracking?

I avoid high heat and keep the baking temperature low and consistent.

Can I pipe the meringue instead of spooning it?

Yes, piping gives a more uniform and decorative shape.

Why are my cookies sticky?

Humidity affects meringue. I bake them on dry days and store them in airtight containers in the fridge.

Can I freeze these cookies?

I don’t recommend freezing, as meringue can become sticky or collapse after thawing.

Why did my ganache become too thick?

Ganache thickens as it cools. I warm it slightly and add a splash of cream to loosen it.

Can I use different toppings?

Yes, I add sprinkles, shaved chocolate, crushed nuts, or edible glitter.

Can I reduce the sugar?

Meringue structure relies on sugar, so reducing it may affect stability.

Can I double the recipe?

Yes, I simply use multiple baking sheets and rotate them if needed.

Conclusion

I love how these French peppermint cookies blend delicate meringue with rich chocolate and festive peppermint crunch. They look elegant, taste luxurious, and offer endless flavor possibilities while still being simple enough to prepare for holidays and special occasions.