Chocolate-Candy Cane Meringue Wreath Recipe
Chocolate-Candy Cane Meringue Wreath Recipe photo by Taste of Home
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Chocolate-Candy Cane Meringue Wreath Recipe

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These stunning meringues melt in your mouth. Set the minty masterpiece in the center of the table to accent your spread, then enjoy it for dessert later. —Nicole Tran, Saskatoon, Saskatchewan
TOTAL TIME: Prep: 40 min. + standing Bake: 35 min. + cooling
MAKES:84 servings
TOTAL TIME: Prep: 40 min. + standing Bake: 35 min. + cooling
MAKES: 84 servings


  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1 cup sugar
  • 2-3/4 cups miniature semisweet chocolate chips, divided
  • 3/4 cup finely crushed candy canes or peppermint candies, divided
  • 12-inch round doily or parchment circle
  • 3 teaspoons shortening


  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 250°. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in 1 cup chocolate chips and 1/2 cup crushed candies.
  3. Drop by rounded teaspoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 35-40 minutes or until firm to the touch. Remove to wire racks to cool completely.
  4. Line serving platter with a doily. In a microwave, melt shortening and remaining chocolate chips. Dip bottoms of cookies into chocolate, allowing excess to drip off. Stack cookies on prepared platter into a ring to form a wreath.
  5. Drizzle remaining melted chocolate over wreath; sprinkle with remaining candies. Let stand until set, about 30 minutes. Store in an airtight container at room temperature. Yield: 7 dozen.
Originally published as Chocolate-Candy Cane Meringue Wreath in Taste of Home Christmas Annual Annual 2016, p172

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