Christmas Cake recipes Peppermint Meringue

 

Peppermint Meringue

Filled with different shapes, sizes and colors, cookie boxes are a real holiday treat. These peppermint meringues are perfect for adding a pop of color and fun. They literally yell "It's vacation!" and they taste great too. Snuggle up with Christmas tree cookies, gingerbread people and sweet and salty holiday fabrics to create enchanting arrangements.

Although it looks impressive, the recipe is very simple. Make a simple meringue and season with peppermint extract. To make candy stripes, paint the inside of a pastry bag with red food coloring in stripes and stuff it with fluffy meringue. A food brush will help you make thin strips of good size, but if you don't have one, use the thin edge of a pastry brush or the tip of a table knife. Squeeze into adorable little biscuits. This makes the cookie very crispy. Rest time in the oven is important to keep the meringue from cracking. Finish off with a quick dip in melted chocolate and a sprinkle of crushed mint on top of an already delicious cookie. If you prefer a simple combination of white and red, dip the meringue into white chocolate instead.

Ingredients

4 Egg White 1/4 tsp.

Cream of Tartar 1/4 tsp

Kosher Salt 1 c. (155 g) semi-sweet chocolate chips 5

small mint sticks or candies (70 g)

 

 DirectionsStep

 1 Preheat the oven to 200°. Line two baking sheets with parchment paper.
Step  2 In a bowl of a stand mixer fitted with a whisk, combine the egg whites, cream of tartar, and salt. Whip the egg whites on medium speed until fluffy and soft peaks form, about 1 minute.While the mixer is running, slowly add the sugar, 1 tablespoon at a time, and increase speed until the meringue is thick and the marshmallows are smooth. Whisk for 4 to 6 minutes until it looks like and holds firm peaks. Add peppermint extract.
Step 3

 Insert a large tip disposable piping bag and fold the top back to form a cuff. Use a small brush to paint a few thin vertical stripes of red food coloring on the inside of the bag. Scrape the meringue into the pastry bag with a rubber spatula, holding the bag in an empty glass. Fold the top of the pouch over and twist the top to seal.
Step 4

 Squeeze 2-inch biscuits into prepared sheet pan, leaving 1-inch between biscuits. Bake for 1 1/2 to 2 hours, until cookies are very crisp and firm to the touch. Turn off the oven and leave the cookies in the oven until they are completely cool, about 2 hours.
Step 5

 Add mint to bowl of mini food processor. Pulse until candy crumbles
(Or place in a small ziplock bag and mash with a meat tenderizer or rolling pin.) Place in a small bowl.
Step 6:

 Add microwave chocolate chips to a small microwave-safe bowl every 30 seconds, stirring occasionally until melted and smooth.
Step 7

 Biscuits He works one by one, dipping the bottom of the meringue into the chocolate and draining excess water. Sprinkle crushed peppermint over the chocolate and immediately return to the baking sheet. Do the same with the rest of the cookies and refrigerate for 15-20 minutes until the chocolate hardens. Store in an airtight container.