Chocolate-Dipped Peppermint Meringues
Photo by: Shauna Sever, ShaunaSever.com
These melt-in-your-mouth meringues from Shauna of Piece of Cake pack an irresistable sweetness with an addicting crunch. Shauna says, "This recipe is a far cry from a hard-core, classic French meringue, but the technique is every bit as simple. The little trick that makes these baked meringues so featherweight and addictively melt-in-your-mouth is the folding in of the confectioners’ sugar and a touch of flour, after the bulk of the superfine granulated sugar has been whipped into the egg whites." Read more...
Recipe featured in our 25 Days of Christmas Cookies celebration (click for more)
Recipe featured in our 25 Days of Christmas Cookies celebration (click for more)
ingredients:
4 large egg whites (about 4 ounces), at room temperature
1/4 tsp cream of tartar
Pinch of salt
3/4 cup superfine sugar (see note below)
1/2 tsp pure vanilla extract
1/4 tsp peppermint extract (see note below)
1 cup confectioners’ sugar
1 Tbsp all-purpose flour
Red gel food coloring (see note below)
8 oz bittersweet chocolate chips
1/4 tsp cream of tartar
Pinch of salt
3/4 cup superfine sugar (see note below)
1/2 tsp pure vanilla extract
1/4 tsp peppermint extract (see note below)
1 cup confectioners’ sugar
1 Tbsp all-purpose flour
Red gel food coloring (see note below)
8 oz bittersweet chocolate chips
At a glance:
Servings: Makes about 4-5 dozen, depending on size
Active Time: 30 min
Total Time: 2 hours 20 min (includes chilling time)
Key Tags:
directions:
1. Position the oven rack to the upper and lower thirds of the oven and preheat it to 250 degrees. Line two baking sheets with parchment paper or silicone baking mats.
2. Sift together 2 tablespoons of the superfine sugar, the confectioners’ sugar, and the flour into a medium bowl. Set aside.
3. In the bowl of an electric mixer fitter with the whip attachment, combine the egg whites, cream of tartar and salt. Whip first on medium speed, gradually increasing the speed to high, until the egg whites reach soft peaks. Gradually rain in the remaining superfine sugar. Continue to whip until the meringue is glossy and holds a very stiff peak. Beat in the vanilla and peppermint extracts.
4. Remove the bowl from the mixer. With a large spatula, gently and carefully fold in the remaining sugar mixture by hand in three additions, taking care not to deflate the egg whites.
5. On the inside of a piping bag fitted with a large star tip, use a long, thin paint brush to paint four or five long stripes of food coloring up the sides of the bag. Carefully transfer the meringue to the piping bag, aiming for the center of the bag as much as possible to avoid smudging the stripes. Pipe out the meringue into cookies about 1 1/2 inches in diameter onto the prepared baking sheets.
6. Place both sheets into the oven at once, and immediately turn the oven temperature down to 200 degrees. Bake until the cookies are completely firm and dry, about 1 hour and 45 minutes. Remove from the oven and allow the cookies to cool completely.
7. Melt the chocolate chips on a double boiler or in the microwave on high power in 30 second intervals until smooth, stirring after each interval. Dip the bottoms of the cookies in the melted chocolate and place them on parchment-lined baking sheets. when the chocolate has cooled and set (the refrigerator can speed up this process considerably), remove the cookies from the sheets and store in airtight containers at cool room temperature for up to 2 weeks.
Notes:
- To make superfine sugar, take regular granulated sugar for a spin in a clean coffee grinder or food processor fitted with the steel blade.
- When you add the peppermint extract, the minty fragrance and flavor may seem a bit overpowering, but it will be tempered by adding the remaining sugar mixture, and some of its minty power will bake off during the long baking time, too.
- Gel food coloring is available at any good baking supply store and many craft stores. It’s much thicker and much more intense in color than the liquid food coloring sold in supermarkets.You can forgo the jazzy striping altogether and just beat in a touch of festive food coloring with the extracts if you prefer.
KITCHEN COUNTER:
Makes 4 to 5 dozen, depending on size
