Ingredients
Scale
- 4 egg whites at room temperature
- 1/4 tsp cream of tartar
- 2/3 cup powdered sugar
- 1/2 cup white sugar
- 1 tsp peppermint extract
- 1 cup of semi-sweet chocolate chips
- 1 TBS shortening
- Crushed peppermints for sprinkling
Instructions
- Pre-heat oven to 225F. Line 2 large cookie sheets with parchment paper.
- Wipe down mixing bowl, beaters, and utensils with white vinegar to remove any residue.
- With mixer on medium speed, whip egg whites and cream of tartar until soft peaks form.
- Gradually add the sugars, a couple of tablespoons at a time, while the mixer runs on high speed.
- Continue mixing on high speed until stiff peaks form.
- Add peppermint extract and fold into meringue gently.
- Spoon mixture into a pastry bag fitted with a large tip of your choosing. You can also use a ziploc bag with the corner cut off.
- Pipe 60-70 dollops onto parchment paper an inch or so apart. The meringues won't spread much while baking.
- Bake for about 90 minutes, and then turn the oven off and leave the pan in the oven for an additional 90 minutes or until dry.
- FOR THE CHOCOLATE COATING:
- Melt chocolate chips with shortening using a double boiler on low heat, or microwave in 20-30 second intervals at 50% power.
- Dip the bottom third of dried and cooled meringues and then immediately sprinkle the sides and bottom with crushed peppermint.
- Place onto wax paper until chocolate has set.
- Store meringues at room temperature in an air tight container - keep away from humidity.
- Prep Time: 10 mins
- Cook Time: 3 hours
