Festive Peppermint Chocolate Meringue Cookies | Happy Baking with Erin Jeanne McDowell

[@Paperista]

Hubby walked by while I was watching and said "what is white, with stiff peaks that swings from a tree?" "A meringue-atang". I'll be eating these cookies during my divorce hearing lolololol. Seriously, thank you. More please.

[@christines2787]

Huh. We appear to have married the same guy.

[@pamcanfield255]

Erin--what other variations of this cookie could we make? Graham cracker crumbs with the chocolate (no mint)? (S'mores) Or, what about no chocolate or mint but stir in Fruity Pebbles cereal? What else?

[@dianecooper7502]

They look absolutely delish!❤

[@Paperista]

@@christines2787 lololol

[@milgabi]

It's always a pleasure to watch your videos!! Thank you, Erin! 💗

[@erin-jeanne-mcdowell]

Thanks for tuning in! ❤

[@deblawrence8341]

First time viewing ... you are a joy to watch!!! And your cookies look AMAZING!!!

[@erin-jeanne-mcdowell]

Thanks so much for joining me in this sweet lil corner of the internet! ❤❤❤

[@snickerspayne4929]

Yum! Looks like pillowy bites of goodness. 😊. Thank you, thank you Erin!

[@julseabate4173]

I always learn so much from you!!! Thank you Erin!!

[@monami7092]

Great recipe! I cannot wait to bake them

[@jonhillman871]

i've only had meringue cookies once and they were wonderful. this episode of HAPPY BAKING is giving me a reason to experience them again.

[@erin-jeanne-mcdowell]

I’m so glad!!! ❤❤❤

[@stephaniefavors541]

Yes please!

[@MaureenDrees]

These look absolutely delicious! Thank you for the fascinating explanation of why you start whipping egg whites on low speed.

[@erin-jeanne-mcdowell]

So glad you enjoyed this episode! ❤❤❤❤

[@ciegosordomudo]

I’m a chocomint lover for life, so these cookies are right up my alley. I definitely love meringue in cookie form.

[@erin-jeanne-mcdowell]

Me tooooooooo!!!! ❤

[@Clarkbcada]

Made these today and they are soooo yummy!

[@erin-jeanne-mcdowell]

So glad you enjoyed them!!! ❤

[@miseentrope]

Erin's right about soooo many things, but especially that 3 pc mesh strainer kit. Have the Kitchen Aid set myself and they are used nearly every day.

[@erin-jeanne-mcdowell]

❤❤❤❤❤

[@GiaDr9911]

These look sooo delicious ❤

[@meredithsmith270]

It is like you climbed into my head and came back with the recipe I was craving. (Well, one of two cravings--the other, though, I can get in your kringle video!) Cannot wait to try!

[@erin-jeanne-mcdowell]

So glad to hit the nail on the head!!! Wishing you lots of happy baking (and satisfied cravings)! ❤

[@Ozziecatsmom]

These look wonderful, I imagine they taste the same!

[@pattijohnston8877]

They are in the oven. I improvised, had all ingredients but the peppermint. I used Rum extract. I had 3 egg whites in the fridge, and no more eggs, so I cut the recipe in half. (I was too lazy run to the store for the peppermint extract and eggs) I can't wait to taste them. I used a #16 scoop, and made 16 cookies. It's later... they are delicious

[@erin-jeanne-mcdowell]

Those sound amazing!!! So excited that this recipe inspired you to riff and bake something amazing for yourself!!!! ❤❤❤

[@veniceqtpie]

Hello Erin! Thank you for this fabulous recipe. I want to make these cookies a bit smaller, should I bake for a shorter time?

[@erin-jeanne-mcdowell]

You can definitely make them smaller - and be sure to bake them less! Exact timing may take a little experimenting, but the goal is for them to be dry and crisp on the outside but still soft in the center - if they are crisp all the way through they are still delicious though!❤

[@veniceqtpie]

@ Thank you so much for your reply. I will do as you instructed. I have your books and all your recipes turn out winners! ✨

[@lorassorkin]

Perfect timing! I was looking for something fun to do with egg whites left over from making ice cream last night!

[@erin-jeanne-mcdowell]

Perfection!!!! ❤

[@smileygirl6457]

They look amazing Erin I will definitely be making these.😊

[@erin-jeanne-mcdowell]

Yay! I hope you love them!!! ❤

[@lanielouwraps]

Hi! They are beautiful! Do they expand or if I use a baking ring do I fill the ring (diameter)? Thanks! You are a joy to watch ❤❤❤

[@erin-jeanne-mcdowell]

I wouldn't recommend using a mold with these, personally - it could be a bit tricky to get them unmolded! They definitely do puff up and spread a little during the bake time! ❤ Thanks so much for tuning in!

[@lanielouwraps]

@ thank you! I made them today and they turned out great!

[@nirvanabesai128]

Hi Erin love this cookies so much the way they look is out of this world. Want this to be my number 1 cookies for the xmas season want to gifts them to my two adult children and of course myself and hubby since all of us are so tired of the sugars in everything. So i will be making them for sure. I was wondering if i can adf fresh mint leaves chop up of course. Enjoy your holidays. ❤

[@erin-jeanne-mcdowell]

Normally I love adding fresh herbs, but it could be tricky in this recipe - the water content may mess with the structure of the meringue, and they will likely turn very brown in the oven due to the long/slow bake time! Extract is really my preference in this case - but if you give it a try, please let me know how it works, I'd love to know!!!! I love fresh mint! ❤

[@kristinlison757]

Erin, these look so good and they are so pretty! I have never done meringue cookies before: can I double the batch or would it be best to make a couple single batches instead?

[@erin-jeanne-mcdowell]

It would just depend on the size and capacity of your mixer. Doubling the batch in a standard 5 qt mixer might be overflowing it's capacity a little bit, but if you have one of the bigger ones, you might be able to pull it off!!!

[@razali4773]

Thank you for this recipe! What can I use instead of cream of tartar? Cannot find it where I live.

[@erin-jeanne-mcdowell]

Citric acid or lemon juice make a good replacement! ❤

[@susanmatheos6456]

I am definitely going to try these. I have a question. Would it taste OK with just regular milk chocolate instead of the semi sweet?

[@OceanLover1188]

It's fine! Just try it out and see. The semi sweet just adds more contrast and makes them not so sweet but it's personal preference as to which chocolate you prefer.

[@erin-jeanne-mcdowell]

Any kind of chocolate will work! These cookies are already very sweet, which is why I liked a less sweet chocolate for the inside - but it’s definitely a personal preference! White chocolate would be tasty too! ❤

[@pamcanfield255]

Erin--what other variations of this cookie could we make? Graham cracker crumbs with the chocolate (no mint)? (S'mores) Or, what about no chocolate or mint but stir in Fruity Pebbles cereal? What else?

[@erin-jeanne-mcdowell]

You can definitely get creative with the inclusions - finely chopped toasted nuts would be amazing, too! Love your ideas!!!!! ❤❤❤

[@pamcanfield255]

@erin-jeanne-mcdowell ❤️

[@katiet8909]

Hi! I cannot wait to make these! Do the egg whites need to be room temperature?

[@erin-jeanne-mcdowell]

They tend to whip better/to a more full volume at room temperature, but if you forget and there’s a little chill it really shouldn’t prevent it from making a nice cookie!! ❤

[@katiet8909]

@ thank you!! 💗

[@maryfarrand1799]

Oh this is perfect! I have frozen egg whites I can use up! Is your cookie scoop a 1/2 cup size?

[@erin-jeanne-mcdowell]

Yes it’s a #8 / 1/2 cup scoop! ❤

[@patricemichel4896]

Can white bark be substituted for the chocolate? I am very allergic to chocolate, but would love to make this with a substitute.

[@erin-jeanne-mcdowell]

I haven’t tried it but it should work! Or you could just skip it inside and add a drizzle or dip to the final cookie to add some of that flavor and snap! ❤

[@KH24863157]

Is there a structural reason for using granulated sugar rather than powdered? It really took forever to dissolve (and my peaks never got fully stiff). Just curious! I'll definitely try these again (I think my peppermint extract went off--it was super strong and honestly gave me heartburn 🫠). I loved the texture I got--very crunchy on the outside but marshmallowy inside with all the chocolate bits in the chewy section. I think I'd make them slightly smaller (or perhaps the lack of stiffer peaks meant they spread more).

[@erin-jeanne-mcdowell]

The granules of the sugar actually help to achieve a stiffer meringue - in the early stages of mixing it helps to break up the protein strands of the egg whites, allowing air to get in! My guess is you added the sugar a bit too fast - next time, add it more gradually, which should help it to dissolve more evenly/earlier in the process! ❤❤❤ peppermint extract is always pretty strong, and you need just a tiny bit - it may have been “off”, but its alcohol based - so it’s not super likely. I think it’s more likely that it’s not a great brand - some brands are even stronger than others, or use an artificial peppermint flavoring that can definitely be even more potent! ❤❤❤

[@KH24863157]

@erin-jeanne-mcdowell thank you so much for answering my questions!

[@carolyngarrison3379]

Our family has a range of allergies so I need recipes that are nut free, gluten and dairy free. Do you think crushed peppermint candy could be substituted for the chocolate? Would you still add peppermint extract?

[@erin-jeanne-mcdowell]

I think you might be happier skipping the chocolate - i worry that peppermint candies would melt during baking in a way that could impact structure - and then they’d set hard after the cookies cool and might not be as pleasant to eat! These cookies would still be soooo delicious with no chocolate for sure! ❤

[@JeanetteRios-q2u]

Could you make pavlova the same way as your peppermint cookies

[@erin-jeanne-mcdowell]

Yes! These are large enough to make individual pavlova, or you could use the full amount to make a large pavlova base with extended bake time. heart ❤

[@JeanetteRios-q2u]

@erin-jeanne-mcdowell if it's not to much could you make one on your show please

[@LesBergamotes]

I loooove meringue though even in winter, where I live is still pretty humid. I've made them in almost any possible flavor.

[@erin-jeanne-mcdowell]

So many possibilities!!! It’s one of my faves too!!!! ❤

[@Azucarmelove]

Can I use carton egg whites or do they have to be fresh egg whites? Makes a difference in taste?

[@erin-jeanne-mcdowell]

Unfortunately, I have found across the board that carton egg whites do not work well for meringue based recipes. I think this is just because even trace amounts of yolk can impact the ability for the meringue to whip up - or maybe it’s something they add to keep the whites fresh or fluid? Unfortunately, I can’t recommend boxed whites for that reason! Though they are fine to use in baking in recipes where they stay fluid (like white cake, for example)! ❤

[@michellesawyer5075]

What temperature and time for a convection oven? Thanks!

[@erin-jeanne-mcdowell]

I usually recommend lowering all baking temps by 25 degrees when using convection! Bake time should be similar with that adjustment! ❤

[@bobhrfarm]

Erin, do they have to be that big? I’m thinking for party trays…

[@erin-jeanne-mcdowell]

You can definitely make them smaller, it will just impact the total bake time! ❤❤❤

[@Barbbeshears]

😋

[@angellynn7701]

I’m a little confused. I thought chocolate had too much fat in it to add to egg whites? I can’t wait to give this a try.

[@erin-jeanne-mcdowell]

In general, meringue doesn’t like fat and greasy ingredients can prevent the meringue from whipping up to full volume - but even so, it is possible if you’re careful with ingredients like cocoa powder. But folding in an ingredient like chopped chocolate at the end after the volume and structure is formed is way less difficult, and Chocolate chip meringue cookies are pretty common ❤❤❤❤

[@anahidkassabian4471]

Quick question, can a smaller amount of citric acid be substituted for cream of tartar? If I‘ve understood correctly, the cream of tartar is an acidulator, right? I’d prefer not to buy yet another bottle of something I don’t use frequently if I can help it. Oh, and can meringues be made with a sugar substitute? Any advice on that? Huge thx for your great vids!

[@erin-jeanne-mcdowell]

I haven’t ever made it with Citric acid but some folks add a small amount of lemon juice to their meringue instead of cream of tartar - so I don’t see why it wouldn’t work! ❤

[@anahidkassabian4471]

@ Thanks! ❤️

[@MockingBirdJoy]

Drool

[@LouiseTichenor]

What chocolate do you use

[@erin-jeanne-mcdowell]

I particularly love Valrhona 🫶

[@nadinekore6308]

I would make these but so sorry without Peppermint! I can't handle Peppermint 😅 They look very Meringue while also being cookies... So interesting. Cookie Bananza! 🤣

[@erin-jeanne-mcdowell]

These would be great with vanilla or almond extract too! I love making them this size because they really are so marshmallowy inside but still feel like eating a cookie! ❤