- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 29.7
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 5.2 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 0.1 g
- Protein: 0.4 g
IntroductionA light and minty holiday cookie! A light and minty holiday cookie!
3 egg whites (yields 1/2 cup)
1/4 teaspoon cream of tartar
1/4 cup water
3/4 cup sugar
1 tablespoon crushed peppermint candies
1 tablespoon crushed peppermint candy
1/3 cup bittersweet chocolate
Egg whites will not whip up properly if there is any fat in the bowl or on the beaters. Wipe down the inside of my mixing bowl and beaters with vinegar water to remove any residue.
I used a piping bag and tip for my swirls, if you don't have one just use teaspoons and drop the meringue onto the sheet pans.
Preheat the oven to 200 degrees F. Line three sheet pans with parchment paper.
Using a whisk attachment on a hand or stand mixer, whisk together the egg whites and cream of tartar. The egg whites should have soft peaks and be moist and shiny.
Meanwhile, place the water and sugar in a small saucepan and bring to a boil, then simmer for one minute. Remove from heat.
Slowly add the syrup to the egg whites and continue whipping until stiff peaks form. Fold in the crushed candy. Pipe or spoon the egg whites onto sheet pans, 12 per pan. Place in the preheated oven, and turn off the heat. Let the meringues rest in the oven for at least 8 hours, or overnight.
Place the chocolate in a microwave-safe bowl. Microwave on low in 30-second increments, stirring after each one. Remove from heat when the chocolate is 3/4 melted. (The chocolate will continue to melt after it stops cooking.) The chocolate will take about 2 minutes to melt, depending on your microwave.
Dip each meringue cookie into the chocolate and sprinkle on the remaining crushed peppermints.
Makes 36 cookies.
Serving Size: Makes 36 cookeis
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