Description
Light, crisp French-style peppermint meringue cookies dipped in rich chocolate ganache and topped with crushed peppermint. Elegant, festive, and wonderfully airy with a creamy chocolate finish.
Ingredients
Scale
- 3 egg whites, at room temperature
- 1/4 cup white sugar
- 1/4 tsp cream of tartar
- 1 dash peppermint extract (to taste)
- 2 cups confectioners’ sugar (as needed)
- 1 (6 oz) package semisweet chocolate chips
- 3/4 cup heavy whipping cream (as needed)
- 1 tsp white sugar
- 1 peppermint candy cane, finely crushed
Instructions
- Move the oven rack to the bottom position and preheat oven to 175°F (80°C). Line baking sheets with aluminum foil.
- In a double boiler over simmering water, whisk egg whites and 1/4 cup white sugar until smooth.
- Add cream of tartar and peppermint extract and beat until foamy.
- Gradually whisk in confectioners’ sugar and continue beating until stiff peaks form.
- Scoop 1 tablespoon mounds of meringue onto prepared sheets and shape into football-shaped cookies.
- Bake for 1 1/2 hours until dry on the outside but slightly soft inside. Cool completely before removing from foil.
- Prepare the ganache by melting chocolate chips in a double boiler until smooth.
- Add cream gradually until the ganache is thick but smooth. Stir in 1 teaspoon sugar until dissolved.
- Dip cooled meringue cookies into ganache, place on parchment, and sprinkle with crushed peppermint.
- Let set completely and refrigerate leftovers.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg