From the kitchen of One Perfect Bite...I love this ladylike cookie. I get weak-kneed anytime I find a recipe that combines chocolate and peppermint. This one goes one step further and folds the two into a meringue base that makes the cookie so light that it is completely irresistible. If that weren't enough, the meringue is then dipped in dark chocolate to finish and serve. While the cookie is near perfect, I have one caution to share with you. Meringues must be kept dry and stored in air-tight contains or they will begin to soften and quickly stale. If you can properly store these, they would make a wonderful addition to your Christmas cookie tray. Here is how the meringues are made.
Chocolate-Dipped Peppermint Meringues...from the kitchen of One Perfect Bite courtesy of Alison @ girldefloured.com
2 large egg whites, room temperature
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup granulated sugar
1 cup white chocolate chips
1/3 cup + 1-1/2 tablespoons coarsely crushed peppermint candies
1 cup bittersweet or semisweet chocolate chips
1) Preheat oven to 250 degrees f. Line 2 baking sheets with parchment paper.
2) Beat egg whites and cream of tartar in a large bowl with whisk attachment of an electric stand mixer until soft peaks form. Add vanilla and salt and with motor running on high speed, pour in 1 tablespoon of sugar and beat 10 to 15 seconds. Repeat until all of sugar has been added. Scrape down sides of the bowl and beat for another 15 seconds. Meringue should form stiff peaks when whisk is lifted from bowl. Carefully fold in white chocolate chips and 1/3 cup of peppermint candies.
3) Spoon mixture into a gallon-sized freezer bag and snip off 1/2-inch from one of the bottom corners. Twist top shut. Pipe one-inch rounds onto prepared baking sheets, spacing them 1-inch apart. Sprinkle meringues with remaining peppermint candies. Bake for 30 to 35 minutes, or until they are dry to touch, switching baking pans halfway through baking. Turn oven off, and open door and let cookies stand for 10 minutes. Cool on pans.
4) Place bittersweet chocolate chips in a small microwave proof bowl. Microwave on high for 1 minute and stir. Stir until all chips are melted. Dip bottoms of meringues in chocolate and place on waxed paper. Allow at least 1 hour to set. Store in an airtight container for up to 2 days. Yield: 32 meringues.
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