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Chocolate Peppermint Meringue Sandwich
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Chocolate Peppermint Meringue Sandwich

 Chocolate Peppermint Meringue Sandwiches make a wonderfully fun addition to your festive dessert options. The crispy shells give way to a soft mallowy meringue & a cool white chocolate centre. The sprinkling of crushed candy canes is both divinely pretty and deliciously minty.
Prep Time40 mins
Cook Time1 hr 30 mins
Total Time2 hrs 10 mins
Course: Baking, Dessert
Cuisine: American, Worldwide


  • For the Peppermint Meringues
  • 135 g/ ⅔ cup caster sugar
  • 2 egg whites - from large eggs
  • ½ teaspoon cider vinegar or white wine vinegar
  • 1 teaspoon cornflour (cornstarch)
  • 1 large peppermint candy cane (mine weighed 35g)

For the White Chocolate Cream

  • 115 g/ ½ cup mascarpone cheese
  • 115 ml/ ½ cup double (heavy) cream
  • 115 g/ ⅔ cup white chocolate


  • Preheat your oven to 100C/ 210F/ GM ¼
  • Line 2-3 baking sheets with baking parchment
  • Crush the candy cane in a pestle and mortar or use a rolling pin
  • Put the egg whites into a large bowl and whisk to the soft peak stage
  • Whisk in the vinegar, followed by the cornflour
  • Add the sugar 1 teaspoon at a time, whisking continuously. You may need to scrape the side of the bowl occasionally. It will take about 10 minutes - be patient and you will be rewarded with better meringues
  • Continue to whisk until the meringue is really thick, glossy and grain-free. The meringue is now ready to pipe

Tip: if your parchment keeps rolling up dab the baking sheet corners with a little meringue to act as glue

    Peppermint Meringue Kisses

    • Use a plain or star nozzle to pipe 1.5cm 'kisses' onto your baking sheet, leaving a 1cm space between each one
    • Scatter with the crushed candy cane and bake for 40 minutes
    • Let cool completely in the oven, then store in an airtight container for up to 5 days
    • The recipe will make around 300 kisses

    Chocolate Peppermint Meringue Sandwiches

    • Use a large closed star nozzle (like this one) to pipe 5cm discs onto the baking sheets. Leave a little gap between each circle. Aim for 16 - 20 discs
    • Scatter with the crushed candy cane and bake for 90 minutes
    • Let cool completely in the oven, then store in an airtight container for up to 5 days until ready to assemble

    Make the White Chocolate Cream

    • Chop the white chocolate finely and put into a heat proof bowl
    • Heat the mascarpone and half of the cream in a pan, stirring until smooth. Heat until hot but do not allow the mix to boil
    • Pour over the white chocolate, and, after 1 minute, stir until smooth
    • Cover the top with clingfilm and chill for 2-3 hours until set
    • Whisk the remaining cream to the soft peak stage and fold into the white chocolate mixture. Whisk briefly if a few lumps remain, but be careful not to over-beat the mix as it will be too think to spread
    • Chill until ready to assemble

    Assemble the Sandwiches

    • When ready to serve sandwich together the meringues with the white chocolate filling and eat within 1-2 hours
    • Any leftover sandwiches can be stored in the fridge for a day or so but the meringue will soften (still tasty)


    The meringues and the creamy filling can both be made in advance
    Once filled the sandwiches are best eaten within a couple of hours since the meringue will begin soften
    Leftovers can be chilled for up to 2 days, but the meringue will soften significantly. They are certainly still edible and just as delicious, but you will need a spoon!