My First Meringue Mistake
I tried making meringues when I was young. I got the bowl wet. The egg whites would not whip up. I had a bowl of sad, bubbly soup. I still laugh at that.
It taught me a big lesson. Your bowl and beaters must be bone dry. Even a little water can ruin it. Why does this matter? Because cooking teaches us patience. We learn from our little kitchen messes.
The Magic of Just Two Eggs
Look at the ingredient list. It starts with just two egg whites. It seems like nothing. But when you beat them, magic happens. They turn into a fluffy, white cloud.
Add the sugar slowly. Watch it become glossy and stiff. Doesn’t that smell amazing? That clean, sweet smell is pure happiness. Fun fact: The cream of tartar helps that cloud stay strong and not fall flat.
Christmas in Every Bite
We fold in peppermint and chocolate chips. The red and green specks are so festive. It looks like a party in the bowl. These flavors sing of Christmas morning.
Why does this matter? Food can hold memories. The taste of peppermint might remind you of candy canes on the tree. What smell always says “Christmas” to you? Tell me, I’d love to know.
The Quiet Bake
The oven is set very low. These kisses bake slow and quiet. You must be patient. They dry out more than they bake.
You will see tiny cracks on top. That is perfect. It means they are ready. Let them cool completely. They will be light and crisp. Do you like chewy or crisp cookies better?
A Little Chocolate Dip
The final touch is my favorite. We dip the bottoms in chocolate. The oil makes it shiny and smooth. Then we let them set on a rack.
That chocolate snap is a wonderful surprise. It makes them extra special. It is like putting on a fancy coat. Have you ever tried dipping cookies in chocolate? What is your favorite thing to dip?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Egg whites | 2 large | |
| Table salt | â…› teaspoon | |
| Cream of tartar | â…› teaspoon | |
| Vanilla extract | ½ teaspoon | |
| Sugar | â…” cup (4â…” ounces/132 grams) | |
| Mini semisweet chocolate chips | 2 cups | Divided use |
| Crushed peppermint candies | 3 tablespoons | |
| Vegetable oil | 2 teaspoons |
Light and Crisp Christmas Meringue Bites
Hello, my dear! Come sit at the counter. Let’s make some magic. These little meringue kisses are like edible snow. They are light, crisp, and sweet. I’ve made them every December since my own children were small. The kitchen always smells of vanilla and sugar. Doesn’t that smell amazing?
We call them “kisses” because they are just a sweet little bite. The secret is in the whipping. You must be patient with those egg whites. I still laugh at the time I tried to rush it. The whole batch went flat! But you will do wonderfully. Let’s begin.
Step 1: First, get your oven ready. Move the racks to the middle spots. Heat the oven to 275 degrees. It is a gentle, low heat. Line your baking sheets with parchment paper. This keeps our little kisses from sticking. It is a simple but important step.
Step 2: Now, the fun part! Beat the egg whites until they are foamy. Add the salt and cream of tartar. Keep beating until soft peaks form. It takes about three minutes. Then add the vanilla and sugar, slowly. Beat until the mixture is glossy and stiff. (A hard-learned tip: Make sure your bowl is very clean. Any grease stops the whites from fluffing up!). Fold in the chips and candy gently.
Step 3: Use a spoon or a piping bag. Drop little teaspoon-sized dots onto your sheets. They do not spread much. Bake them for 25 to 30 minutes. Switch the pans halfway through. You will see tiny cracks and a light gold color. Let them cool for five minutes on the pan. Then move them to a rack. What do you think the cream of tartar does? Share below!
Step 4: The final touch is chocolate! Melt the rest of the chips with the oil. Dip the bottom of each cool kiss into it. Place them chocolate-side up on the rack. Let the chocolate set. It takes about half an hour. Try not to eat them all while you wait. I know it is hard.
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: About 4 1/2 dozen cookies
Category: Dessert, Cookies
Three Sweet Twists to Try
Once you master the basic kiss, you can play! Here are three of my favorite twists. They make the recipe feel new again. My grandson loves the rainbow sprinkles version.
Cookie Dough Swirl: Skip the peppermint. Fold in tiny bits of chopped-up chocolate chip cookie dough instead.
Peppermint Patty: Dip the entire cooled meringue in the chocolate. Sprinkle with extra crushed candy right away.
Confetti Celebration: Perfect for birthdays! Use food coloring in the batter. Fold in rainbow sprinkles instead of peppermint.
Which one would you try first? Comment below!
Serving Your Sweet Creations
These are wonderful all on their own. But I love to make them special. Pile them high on a vintage cake stand. It looks so festive. You could also crush a few over a bowl of vanilla ice cream. The mix of textures is wonderful.
For a drink, they pair beautifully with something cozy. A cup of hot cocoa is my first choice. The mint and chocolate just belong together. For the grown-ups, a small glass of peppermint schnapps or a creamy Irish coffee is lovely. It feels like a proper holiday treat. Which would you choose tonight?
Keeping Your Meringue Kisses Happy
These little kisses are best enjoyed fresh. But you can keep them for later. Store them in a single layer in a tin. Put parchment paper between layers if you must stack them. They last about a week at room temperature.
I do not recommend freezing them. The meringue can get soggy when thawed. The chocolate dip might also bloom, turning white. I learned this the hard way one year. I wanted to get a head start on baking. My kisses lost their lovely crispness.
You cannot reheat them either. The oven would melt the chocolate. Planning ahead matters. It saves your beautiful treats from going to waste. Have you ever tried storing meringues a different way? Share below!
Meringue Troubles? Let’s Fix That
First, your meringue won’t get stiff. Make sure your bowl and beaters are spotless. Any grease stops the egg whites from fluffing up. I remember using a bowl I thought was clean. My meringue stayed soupy. Starting fresh fixed it.
Second, the cookies are sticky or chewy. This means they baked too long at too low a heat. Your oven might run cool. Use an oven thermometer to check. Getting the bake right matters. It gives you that perfect, airy crunch.
Third, the chocolate dip is too thick. Just add a tiny bit more oil. A teaspoon at a time is plenty. This makes it smooth for dipping. A good dip matters. It gives a lovely finish without being messy. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Are these gluten-free? A: Yes, they are naturally gluten-free. Just check your chocolate chip labels to be sure.
Q: Can I make them ahead? A: You can pipe the batter a few hours ahead. Keep the sheets in the fridge until baking.
Q: What can I swap for peppermint? A: Try a bit of cinnamon or orange zest. *Fun fact: A little citrus zest makes the meringue taste brighter.*
Q: Can I double the recipe? A: I do not recommend it. The meringue can deflate while you work. Make separate batches instead.
Q: Any optional tips? A: Add a drop of red food coloring for a pink swirl. It looks so festive on a plate. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these little bites. They always remind me of snowy afternoons. The kitchen smells of sugar and peppermint. It is pure joy.
I would love to hear about your baking adventure. Tell me how your family liked them. Your stories are my favorite thing to read. Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington.
Light and Crisp Christmas Meringue Bites
Description
Light, airy, and crisp meringue cookies filled with chocolate chips and peppermint, dipped in chocolate for a festive holiday treat.
Ingredients
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 275 degrees. Line 2 baking sheets with parchment paper.
- With electric mixer, beat whites in large bowl until foamy. Add salt and cream of tartar and continue beating until soft peaks form, about 3 minutes. Add vanilla and sugar, 1 tablespoon at a time, and continue beating until mixture is glossy and stiff, about 2 minutes. With spatula, fold in 1 cup chocolate chips and peppermint candies.
- Using piping bag with plain tip or teaspoon, pipe or dollop teaspoon-sized dots of batter onto prepared baking sheets. Bake until cookies begin to crack and are light gold, 25 to 30 minutes, rotating rack position and direction of baking sheets halfway through baking time. Let cool on baking sheets for 5 minutes, then transfer cookies to wire rack to cool completely.
- Melt remaining 1 cup chocolate chips and mix with oil in small bowl. Dip bottoms of cooled kisses into chocolate and place, chocolate side up, on wire rack until chocolate sets, about 30 minutes.
Notes
- Ensure bowls and beaters are completely clean and grease-free for best meringue volume. Store in an airtight container at room temperature.