Description
These Peppermint Meringues with Chocolate Drizzle are light, airy, and perfectly sweet with a festive peppermint flavor. The crisp meringue base is flavored with peppermint extract and topped with a beautifully contrasting drizzle of melted white and semisweet chocolate, finished with crushed candy canes for a delightful crunch and holiday touch.
Ingredients
Scale
Meringues
- 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
Optional Toppings
- 6 oz melted white chocolate
- 6 oz melted semisweet chocolate
- ½ cup crushed candy canes
Instructions
- Prepare the egg whites: Ensure the egg whites are at room temperature for optimal volume. In a clean, dry bowl, whisk the egg whites until they become foamy, then add cream of tartar to stabilize the mixture.
- Beat the meringue: Gradually add the caster sugar one tablespoon at a time while continuing to beat the egg whites on high speed. Beat until stiff, glossy peaks form, and the sugar is fully dissolved. Incorporate the peppermint extract gently without deflating the mixture.
- Pipe the meringues: Line a baking sheet with parchment paper. Transfer the meringue mixture into a piping bag fitted with a round or star tip and pipe small rounds or shapes onto the prepared baking sheet, spacing them adequately.
- Bake the meringues: Preheat the oven to low temperature, around 200°F (90°C). Bake the meringues for approximately 1.5 to 2 hours until they are crisp and dry to the touch. Turn off the oven and let them sit inside with the door slightly ajar to cool completely and dry further.
- Drizzle with chocolate and finish: Once cooled, melt the white and semisweet chocolate separately. Drizzle the melted chocolates over the meringues using a spoon or fork. Immediately sprinkle crushed candy canes on top to adhere to the chocolate before it sets.
- Set and serve: Allow the chocolate to harden at room temperature or chill briefly in the refrigerator. Serve these festive peppermint meringues as a delightful holiday treat or dessert.
Notes
- Make sure the mixing bowl and beaters are completely clean and free of grease to achieve perfect meringue peaks.
- Do not open the oven door during baking to prevent cracks in the meringues.
- You can store the meringues in an airtight container at room temperature for up to two weeks.
- Use room temperature egg whites for better volume when whipping.
- For a more intense peppermint flavor, add a bit more peppermint extract gradually, to taste.
