Peppermint and Cocoa Meringues

Peppermint and Cocoa Meringues

  • Prep Time: 25 minutes
  • Cook Time: 120 minutes
  • Servings: 12

These airy meringues pair two favourite flavours of the holiday season—peppermint and chocolate—to create a cookie that’s guaranteed to win rave reviews. Adjust the amount of peppermint extract to your taste; use 1/4 tsp. for milder flavour and 1/2 tsp. for the full peppermint experience. To ensure sweet success, take care that no egg yolk gets into the whites, as this would prevent them from whipping up. And take your time when beating the whites and sugar, making sure they form stiff peaks. This means that, when the whisk is lifted, the meringue will stand in a rigid point that doesn’t fall down on itself.


  • 3 egg whites
  • 1 tsp. cornstarch
  • 1/2 tsp. cream of tartar
  • 3/4 cup (6 oz./185 g) sugar
  • 1/2 tsp. white vinegar
  • 1/4 to 1/2 tsp. peppermint extract
  • 3 Tbs. Dutch process cocoa powder, plus more for dusting


  • Position racks in the upper and lower thirds of an oven and preheat to 200°F (95°C). Line 2 baking sheets with parchment paper.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, about 2 minutes. Add the cornstarch and cream of tartar and beat until the mixture thickens slightly, about 30 seconds. Reduce the speed to low and slowly pour in the sugar. Increase the speed to high and beat until the mixture holds stiff, glossy peaks, 7 to 10 minutes. Beat in the vinegar and peppermint extract until blended.
  • Remove the bowl from the mixer. Sift the cocoa powder over the meringue, then use a rubber spatula to fold a few times; do not overmix. You still want plenty of dry streaks visible.
  • Using two large spoons, drop spoonfuls of the meringue onto the prepared baking sheets, spacing the cookies at least 1 inch (2.5 cm) apart. Using an offset spatula, gently swirl the tops, then sift a little cocoa powder over the cookies.
  • Bake until the cookies are dried out and slightly cracked on top, about 2 hours. Turn off the oven and prop it open slightly. Leave the meringues in the oven until completely cool, at least 2 hours. Makes about 12 cookies.
  • Williams Sonoma Test Kitchen