Peppermint Meringue Cookies

Updated at: Thu, 17 Aug 2023 02:28:07 GMT

Step 1

1. Preheat oven to 250°F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.

Step 2

2. In a stand mixer fitted with the whisk attachment, whip the egg whites on high speed until light and foamy. Slowly add in sugar, about a 1/4 cup at a time, along with the cream of tartar, and salt, and continue to whip until stiff peaks form and the sugar is dissolved.

Step 3

3. Add the peppermint extract and mix well, about 1-2 minutes more.

Step 4

4. Using a piping bag fitted with a star tip or ziplock bag with the corner cut off, pipe the meringue onto the prepared cookie sheet.

Step 5

5. Bake the meringues for 1 hour, then turn off your oven, open it a crack, and allow your meringues to dry out in the oven for an additional hour, up to three hours.

Step 6

6. Cookies are completely dry when they sound hollow when tapped on the bottom.

Step 7

7. Transfer to a cooling rack while you prepare the melted chocolate and crushed candy canes.

Step 8

8. Unwrap candy canes and place in a ziplock bag. Crush with a rolling pin. Pour the crushed candy canes into a bowl and set aside.

Step 9

9. Melt the chocolate and butter in a mircowave safe bowl in 20-30 second increments, stirring in between or alternatively, you can melt the chocolate over a double boiler.

Step 10

10. Dip the base of the cookie into the melted chocolate, then into the crushed candy canes then back onto the cooling rack to allow the chocolate to harden and enjoy!

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