12.18.18
Let’s keep this cookie train on the tracks, next stop Meringue City, population, you! Fun, right? See I can be fun! This was one of the unexpected hits of the Christmas party. I love a good meringue, and three measly egg whites create a huge batch. Dressing them up with a little chocolate and peppermint crushed candy makes them uber festive, they were a burst of color among the other cookies on the dessert table. These red and green candies were a great find when I was recently in Atlanta, they’re a colorful alternative to actual crushed candy canes, which match the striped meringues instead of compliment them.
I couldn’t believe how many friends were all about these. And I was worried people wouldn’t eat them! I was very wrong. You don’t need a party as an excuse to have them around, they’re a perfect snack while you watch Elf for the 12,547th time next week! And remember, when you’re making them, a little peppermint extract goes a LONG way.
Peppermint Meringue Kisses
Ingredients
- 3 egg whites, room temperature
- 3/4 cup of sugar
- 1/4 tsp cream of tartar
- 1/2 tsp peppermint extract
- red gel food coloring
- 1/3 cup chocolate chips
- 1/2 tsp canola oil
- crushed peppermint candies or crush candy canes
Instructions
- Line two baking sheets with parchment paper and preheat oven to 215 degrees
- Turn a piping bag with a star tip inside out and paint stripes with gel food coloring vertically up the bag, use more than one bag if you want to use different tips
- In the bowl of a stand up mixer, begin to whisk egg whites on low-medium speed
- Once they start to foam, add in cream of tarter
- Begin adding in sugar a tablespoon at a time once eggs start to form soft peaks, gradually move speed to medium-high
- Once firm peaks form add in peppermint extract
- Once meringue has reached stiff peaks, transfer to one or more prepared piping bags
- Pipe meringue kisses on the baking sheets, feel free to pipe them pretty close together, they don’t spread
- Bake for 70-80 minutes, they’re done when they feel light and easily peel off the pachment paper.
- Prop the oven door open with a wooden spoon and allow to fully dry out, 45 minutes-1 hour, store in airtight container at room temperature
- Melt chocolate in 35 second bursts in the microwave, stirring in between until smooth, add in oil and stir to combine
- Dip meringues in chocolate, as desired, and then dip into crushed candy, allow to set, if your kitchen is warm place in fridge for 20 minutes
