Peppermint Meringues
Delightful light and airy meringues infused with refreshing peppermint flavor, topped with rich chocolate and crushed peppermint candies.
Ingredients
Meringue Base
- 4 large egg whites
- 1 dash cream of tartar
- 1 pinch kosher salt
- 1 cup granulated sugar
- 0.5 teaspoon peppermint extract
- 1 drop red gel food coloring for swirls
Toppings
- 1 cup semi-sweet chocolate chips for melting
- 5 small peppermint canes or candies crushed for sprinkling
Instructions
Preparation
- Preheat your oven to 200 degrees Fahrenheit and line two sheet pans with parchment paper.
- In a stand mixer, combine the egg whites, cream of tartar, and salt. Beat until soft peaks form.
- Gradually add in the granulated sugar while mixing continuously until stiff peaks form.
- Add peppermint extract and mix well.
- Fit a piping bag with a large tip and add red gel food coloring for a swirled effect.
- Pipe 2-inch cookies onto the prepared pans.
Baking
- Bake meringue cookies for 1.5 to 2 hours until crisp.
- Turn off the oven and let the cookies cool inside.
Finishing Touches
- Crush the peppermint candies and set aside.
- Melt chocolate chips until smooth.
- Dip each meringue in melted chocolate, allowing excess to drip off, then sprinkle with crushed candies.
- Place on a wire rack until chocolate hardens.
Notes
Ensure that all mixing utensils are completely clean and free from grease for the best meringue results. Work quickly while piping to maintain shape.