Peppermint Meringues
Introduction
A light and minty holiday cookie!
Ingredients
Cookie:
3 egg whites (yields 1/2 cup)
1/4 teaspoon cream of tartar
1/4 cup water
3/4 cup sugar
1 tablespoon crushed peppermint candies
To decorate:
1 tablespoon crushed peppermint candy
1/3 cup bittersweet chocolate
3 egg whites (yields 1/2 cup)
1/4 teaspoon cream of tartar
1/4 cup water
3/4 cup sugar
1 tablespoon crushed peppermint candies
To decorate:
1 tablespoon crushed peppermint candy
1/3 cup bittersweet chocolate
Directions
What's the difference between soft and stiff peaks? Turn off the mixer and lift it out of the egg whites. If a peak forms but falls to one side, it's a soft peak. If it stays upright, it's a stiff peak.
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Preheat the oven to 200 degrees F. Line three sheet pans with parchment paper.
Using a whisk attachment on a hand or stand mixer, whisk together the egg whites and cream of tartar. The egg whites should have soft peaks and be moist and shiny.
Meanwhile, place the water and sugar in a small saucepan and bring to a boil, then simmer for one minute. Remove from heat.
Slowly add the syrup to the egg whites and continue whipping until stiff peaks form. Fold in the crushed candy. Pipe or spoon the egg whites onto sheet pans, 12 per pan. Place in the preheated oven, and turn off the heat. Let the meringues rest in the oven for at least 8 hours, or overnight.
Place the chocolate in a microwave-safe bowl. Microwave on low in 30-second increments, stirring after each one. Remove from heat when the chocolate is 3/4 melted. (The chocolate will continue to melt after it stops cooking.) The chocolate will take about 2 minutes to melt, depending on your microwave.
Dip each meringue cookie into the chocolate and sprinkle on the remaining crushed peppermints.
Makes 36 cookies.
Serving Size: Makes 36 cookeis
--
Preheat the oven to 200 degrees F. Line three sheet pans with parchment paper.
Using a whisk attachment on a hand or stand mixer, whisk together the egg whites and cream of tartar. The egg whites should have soft peaks and be moist and shiny.
Meanwhile, place the water and sugar in a small saucepan and bring to a boil, then simmer for one minute. Remove from heat.
Slowly add the syrup to the egg whites and continue whipping until stiff peaks form. Fold in the crushed candy. Pipe or spoon the egg whites onto sheet pans, 12 per pan. Place in the preheated oven, and turn off the heat. Let the meringues rest in the oven for at least 8 hours, or overnight.
Place the chocolate in a microwave-safe bowl. Microwave on low in 30-second increments, stirring after each one. Remove from heat when the chocolate is 3/4 melted. (The chocolate will continue to melt after it stops cooking.) The chocolate will take about 2 minutes to melt, depending on your microwave.
Dip each meringue cookie into the chocolate and sprinkle on the remaining crushed peppermints.
Makes 36 cookies.
Serving Size: Makes 36 cookeis
Number of Servings: 36
