PHOTO: DANE TASHIMA; FOOD STYLING: JASON SCHREIBER
A cookie box filled with a wide assortment of shapes, sizes and colors is such a treat to gift during the holidays. These peppermint meringues are the perfect addition to add a pop of color and fun. They practically scream “holiday!” and they taste fantastic as well. Nestle them alongside our Christmas tree cookies, our gingerbread people, and our sweet and salty holiday toffee for a crowd-pleasing arrangement.
Although they look impressive, the recipe is very simple. You'll make a basic meringue and flavor it with a touch of peppermint extract. To achieve the candy striping, you paint the inside of a piping bag with stripes of red gel food coloring before filling it with the fluffy meringue. A food-specific paint brush helps get the right-size thin stripes, but if you don't have one, use the thin edge of a pastry brush or the tip of a table knife .
You'll pipe the mixture into adorable little cookies that bake at a low temperature for almost 2 hours. This allows the cookies to get super crisp. Note that the resting period inside the oven is crucial so the meringues don’t crack. Finally, a quick dip in some melted chocolate and a dusting of crushed peppermints just takes these already adorable cookies over the top. If you'd prefer a simple white-and-red combination, dip the meringues in white chocolate, instead.
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Yields:
35 - 40
Prep Time:
15 mins
Total Time:
4 hrs 30 mins
Ingredients
4
egg whites
1/4tsp.
cream of tartar
1/4tsp.
kosher salt
1c.
(200 g.) granulated sugar
1/2tsp.
peppermint extract
Red gel food coloring
1c.
(155 g.) semi-sweet chocolate chips
5
small peppermint canes or candies (70 g.)
Directions
Step 1Preheat oven to 200°. Line two sheet pans with parchment paper.
Step 2In bowl of a stand mixer fitted with a whisk attachment, combine egg whites, cream of tartar, and salt. Beat on medium speed until whites are foamy and soft peaks form, about 1 minute. With mixer running, slowly add sugar 1 tablespoon at a time, then increase speed to high and beat until meringue is thick, marshmallow-like, and holds firm peaks, 4 to 6 minutes. Beat in peppermint extract.
Step 3Fit a large disposable piping bag with a large tip and fold top back to create a cuff. Using a small paint brush, paint a few thin vertical stripes of red food coloring inside bag. Rest bag in an empty drinking glass to prop it up, then use a rubber spatula to scrape meringue into piping bag. Fold back top of bag and twist top to seal.
Step 4Pipe 2” cookies on prepared sheet pans, leaving 1” between cookies. Bake until cookies are very crisp and hard to the touch, 1½ to 2 hours. Turn off oven and let cookies sit in oven until completely cool, about 2 hours.
Step 5Place peppermints in bowl of a mini food processor. Pulse until candy is broken up into fine pieces. (Alternatively, place them in a small ziptop bag and crush with a meat mallet or rolling pin.) Transfer to a small bowl.
Step 6In a small microwave-safe bowl, microwave chocolate chips in 30-second intervals, stirring between each, until melted and smooth.
Step 7Working with one cookie at a time, dip bottom of meringue in chocolate and let excess drip off. Sprinkle some crushed peppermints over chocolate and return immediately back to baking sheet. Repeat with remaining cookies, then refrigerate until chocolate is set, 15 to 20 minutes. Store in an airtight container.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
PHOTO: DANE TASHIMA; FOOD STYLING: JASON SCHREIBER
Olivia is a food stylist, recipe developer & cookbook author living in NYC. Her work has appeared both on the pages of magazines and on billboards in Times Square. Helping people cook with more confidence is her #1 passion.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
