Peppermint Cocoa Meringues Cookies
These are a fusion between classic Meringue cookies, Peppermint, and Hot chocolate. Hence, theses are also called Peppermint Hot Chocolate Meringue cookies. Meringue cookies are rather inexpensive to make, considering that the main ingredients are just egg whites.
Ingredients
- 3 Egg Whites
- ⅛ Tsp Cream of Tartar
- Pinch of Salt
- ¼ Tsp Peppermint Extract (Add more if wanted)
- ¾ C Sugar
- 5 Oz Dark Chocolate (Melted)
- 2 Candy Canes (Crushed)
Instructions
- Melt chocolate in the microwave using 15 second intervals until smooth and melted. Mixing it intermittently may help the chocolate melt quicker. After it has melted, leave it in the microwave to stay warm. Beat Egg Whites, Cream of Tartar, Peppermint Extra and a third of the Sugar together on medium low speed until foamy and the sugar completely dissolves. Add in another third of the sugar and beat on medium high speed for 2 minutes. Add in the last third of the sugar and beat until the meringue reaches stiff peaks.
- Preheat oven to 275 F. Drizzle in the chocolate on top of the egg whites and use a chopstick to swirl it around. Drizzle more chocolate onto the Meringue and swirl with a chopstick again after step 3 if needed.
- On a baking sheet, use two spoons to dollop the Meringue onto the baking sheet and leave at least 2.5 inches between each dollop. You may want to clean the spoons after each dollop to ensure nice chocolate streaks remain and develop. Sprinkle on Crushed Candy Canes
- Bake for 1 hour, and then turn off the oven and let the cookies sit for another hour. This will ensure that the cookies completely dry out and won’t deflate or collapse when taken out of the oven.
Notes
Stiff peaks will prevent the Meringue from collapsing. This is achieved when the whisk has straight peaks that don’t flop over when taken out of the meringue.
More chocolate may need to be drizzled on after the first time.
The bigger the Meringue dollops, the more time it will take to dry out. It is definitely better to have dryer Meringue Cookies than wet ones.
Bigger Dollops, will have a softer and chewier marshmallow like inside when finished baking and drying.
Store in airtight containers in the fridge or freezer.