Peppermint Meringues
Melt-in-your-mouth Peppermint Meringues dipped in chocolate make a fun addition to any holiday cookie tin. Brush stripes of red food coloring onto the inside of your pastry bag to create pretty red and white swirls for a candy cane-inspired look.
Makes: About 3 dozen meringues
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 2 hours
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 2 hours
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 4 egg whites, room temperature
- ¼ teaspoon cream of tartar
- 1 cup sugar
- 1 teaspoon peppermint extract
- ⅛ teaspoon salt
- Red food coloring
- 1 cup chocolate chips
- 1 tablespoon cooking oil, such as avocado or corn oil
Other Supplies:
- Pastry bag with star tip
- Small paintbrush
Instructions
- Preheat oven to 200 degrees and line a baking sheet with parchment paper. Set aside.
- In a large, very clean and dry bowl, use a hand or stand mixer to mix together the egg whites and cream of tartar until frothy. With the mixer on low, slowly add the sugar 1 tablespoon at a time. Increase speed to high and continue mixing about 7 to 10 minutes, or until stiff peaks form.
- Add the peppermint extract and salt and continue mixing for about 30 more seconds to combine.
- Attach a large star tip to a pastry bag. On the inside of the pastry bag, use a small paintbrush to paint 3 or 4 vertical stripes of red food coloring. Use a spatula to carefully fill the painted pastry bag with the egg white mixture.
- Squeeze mixture out onto the prepared baking sheet into 2-inch meringues “kisses.” Bake for 1 hour, then turn the oven off and allow meringues to rest inside the hot oven for at least another 40 minutes to set.
- In a microwave-safe bowl, combine the chocolate chips and oil. Microwave on high in 30-second increments, stirring between each, until chocolate is completely melted and creamy.
- Once meringues have set, dip the bottom third of each into the melted chocolate, then return to the parchment paper until chocolate has set. Serve immediately or store in an airtight container.
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