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Peppermint Meringues with Chocolate Drizzle Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 32 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Peppermint Meringues with Chocolate Drizzle are light, airy, and delightfully festive treats perfect for the holiday season. Flavored with refreshing peppermint and topped with a luscious drizzle of melted white and semisweet chocolates accented by crushed candy canes, these meringues combine crisp texture with a touch of sweet and minty charm. The meringues are slowly baked to achieve a perfect crunchy shell with a melt-in-your-mouth interior, making them an irresistible and elegant dessert or snack.

Ingredients

Scale

Meringue

  • 4 egg whites (from 4 large eggs), room temperature
  • ¼ teaspoon cream of tartar
  • 1 cup caster sugar (super fine sugar)
  • ¼ teaspoon peppermint extract

Chocolate Drizzle & Decoration

  • 6 oz melted white chocolate
  • 6 oz melted semisweet chocolate
  • ½ cup crushed candy canes

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy removal of the meringues after baking.
  2. Beat Egg Whites: Place the room temperature egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed for about 3 minutes to start creating volume and a light structure.
  3. Add Cream of Tartar and Beat to Peaks: Add the cream of tartar to stabilize the egg whites. Increase the mixer speed to high and continue beating for 2 more minutes until soft peaks form.
  4. Incorporate Sugar Slowly: Gradually add caster sugar one tablespoon at a time while mixing on medium speed. Mix for 20 seconds between each addition and scrape down the bowl sides occasionally. Continue until all sugar is incorporated and the mixture is stiff, glossy, and holds firm peaks.
  5. Add Peppermint Extract: Gently fold the peppermint extract into the meringue using a spatula, taking care not to deflate the mixture.
  6. Pipe Meringues: Transfer the meringue mixture to a piping bag fitted with a closed star or swirl tip. Pipe mounds spaced about one inch apart onto the prepared baking sheets.
  7. Bake and Dry: Bake the meringues for 1 hour at 225°F (107°C). After baking, turn off the oven and leave the meringues inside for an additional 90 minutes to dry out without browning. If the centers remain chewy, extend drying time by an hour or more to achieve a crisp texture.
  8. Cool Completely: Remove the meringues from the oven and allow them to cool thoroughly before decorating.
  9. Optional Chocolate and Candy Cane Decoration: Once cooled, dip or drizzle the meringues with the melted white and semisweet chocolate. While the chocolate is still wet, sprinkle crushed candy canes over the top. Allow the chocolate to set completely before serving.

Notes

  • Make sure the mixing bowl and whisk are entirely clean and free of grease to achieve stiff peaks in the egg whites.
  • Use room temperature egg whites for better volume and stability.
  • Gradually adding sugar helps dissolve it fully and achieve a glossy meringue.
  • If your meringues are sticky or chewy, extend the drying time in the oven with the heat off until they are crisp.
  • Store meringues in an airtight container at room temperature to maintain crispness.
  • You can omit the chocolate and candy cane topping for a classic plain peppermint meringue.

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Find it online: https://dailydinnersolutions.com/peppermint-meringues-with-chocolate-drizzle-recipe/