Peppermint Chocolate Meringues
MAKES
10 large cookies
TAKES
Prep time: 15 minutes
Cook time: 1 hour
Total: 1 hour 30 minutes
✻ ABOUT THIS RECIPE
I’m obsessed with huge, bakery-style meringue cookies. Winter is one of the best times to make meringue, because it’s a lot drier and less humid where I live - so I love to give these cookies the holiday treatment. Flavored with a touch of peppermint and studded with finely chopped dark chocolate, this cookie is beautiful and festive, but also a textural delight: a shattery, crisp exterior plus a chewy interior, studded with chocolatey pockets. To get the best streaky effect, be sure to use gel food coloring and mix minimally so that large streaks of color stay throughout each cookie when portioned.
INGREDIENTS
213 g / 6 large egg whites
2 g / ½ teaspoon fine sea salt
< 1 g / ¼ teaspoon cream of tartar
330 g / 1 ⅔ cups granulated sugar
7 g / 1 tablespoon cornstarch
4 g / ¾ teaspoon vanilla bean paste or 7 g / 1 ½ teaspoons vanilla extract
<1 g / ¼ teaspoon peppermint extract
170 g / 6 ounces bittersweet or semisweet chocolate, very finely chopped
red gel food coloring, as needed
Bake This Recipe With Me:
METHOD
1. Preheat the oven to 350°F / 175°C with the oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper. If desired, draw guides on your parchment paper using a round cookie cutter or the rim of a glass - you’re aiming for circles about 4 inch / 10 cm wide. Turn the parchment paper over so the ink won’t touch the food, but the guide is still visible.
2. In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites, salt, and cream of tartar on medium speed until they appear frothy, then gradually raise the speed to high and whip until the meringue reaches soft peaks, 2-3 minutes.
3. Add the sugar gradually, and continue to whip until the mixture reaches stiff peaks, 4-6 minutes more. Sift the cornstarch into the meringue, and mix on low speed to incorporate. Add the vanilla and peppermint extract and mix until combined.
4. Remove the bowl from the mixer, and gently fold in the chocolate until evenly distributed. Finally, add a few drops of red food coloring, and gently fold it in only a little bit - the goal is for the meringue to be streaky with color.
5. Use spoons to scoop the meringue onto the prepared baking sheets, aiming for 12 even portions. Use the back of the spoon to gently spread the meringue to the edge of the guide, but keep them fairly organic/uneven in overall shape.
6. Transfer the baking sheets to the oven, and turn the oven temperature down to 300°F / 150°C. Bake the meringues for 30 minutes, then turn the oven off and leave them inside the oven for 30 minutes more.
7. Remove the meringues and cool to room temperature. As soon as they are cool, store them in airtight containers at room temperature for up to 1 week.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
