Skinny Peppermint Mocha

“This is my first posting for the Holiday Recipe Club.  For this round all participants were required to use Peppermint, Gingerbread or Eggnog.”
Hello Everyone!
Remember when I told you I had a special cookie I was making that takes after one of my favorite holiday drinks?  My favorite holiday drink is….  Skinny Peppermint Mocha!  Thanks Starbucks for always having some kind of delectable drink or treats for the season.   I can’t wait to see what they have in store for Valentines!  🙂
I just love meringue cookies and this  one is a little different, it is made with peppermint extract and then dipped in chocolate coffee and peppermint pieces.  There light and airy and the chocolate really adds a special touch that takes these plain little guys to a whole another world!
I even made one shaped like a star for fun!  All I did was place the meringue in a freezer bad, cut off the corner and added a pastry tip, but you don’t need the tip to shape your meringue.  Sorry for the bad pics, they were hard for me to photograph, the lighting wasn’t very nice to me!  I tried inside and outside, no luck!
Skinny Peppermint Mocha Meringue
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
1/4 tsp. peppermint extract
1/2 Cup Semi-sweet or milk chocolate chips
4 tsp/1packet of instant coffee or espresso
1/4 cup candy canes – broken into tiny piece
Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper.  In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks.
Gradually add sugar, and peppermint extract continuing to beat until whites form stiff peaks.
Drop by spoonfuls 1 inch apart on the prepared cookie sheets.Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool.

In a shallow microwave safe bowl add chocolate and coffee and microwave for 20 second intervals, stirring the chocolate, cook until melted (about 40 seconds).

Add candy cane pieces to a shallow bowl. Dip cookies in chocolate then dip into candy cane pieces and place back on parchment paper. Repeat with all cookies. Let the chocolate set.

Store loosely covered in cool dry place.

Serving Size: 25 Cookies

Calories per cookie with Chocolate and Candy Cane pieces:  40,  Fat:  1.3,  Sodium:  10,  Potassium:  10,  Carbs:  7, Sugar:  7.9,  Protein:  .04
I want to give Erin from Big Fat Baker a BIG special “thank you” for dealing with me!  This was my first blog hop I was apart of!
I hope you enjoyed my Skinny Peppermint Mocha Meringue Cookie!  Just think 3 of them is less then a Starbucks Grande!  🙂
Have a Wonderful Day!


  1. These look so cute….best that they are skinny too. I’ve been eating way to much junk lately. Nice to meet you we are on the bloghop together.

  2. I love meringue! And anything peppermint and chocolate this time of year. These cookies look so fun!

  3. These are so fun! I haven’t made meringue in a while but these look perfect for the holidays! I would definitely love to bring these babies to a party and show off my handwork! They looks great! I am glad you were able to participate in the blog hop, I am looking forward to the next one too! 🙂

  4. These are just gorgeous and so festive.

  5. Renee Dobbs - Magnolia Days says

    I’m so glad to have found your blog because of the Holiday Recipe Club. Peanut Butter and peppers are two things I eat a LOT of and love dearly!

  6. What a great idea! I love meringues and I love peppermint mochas, and this sounds like a winning combo. 🙂 Happy to hop with you!!

  7. What fantastic meringues! I love the cookie base, too!

    PS…I went back to Crate and Barrel and bought myself one of those holiday tea towels….I just couldn’t resist!

  8. I am not a huge fan of peppermint, but I absolutely adore this Peppermint Mocha Meringue recipe. They look absolutely delish! Very nice post


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