Crispy Peppermint Meringues Drizzle (Print)
Crispy peppermint meringues topped with chocolate and crushed candy.
# Ingredients:
→ Meringue
01 -
1 large egg white, room temperature
02 -
1 cup granulated sugar
03 -
1 teaspoon pure peppermint extract
04 -
1 teaspoon cream of tartar
05 -
1 teaspoon salt
→ Garnish
06 -
1 cup semi-sweet chocolate chips
07 -
1 tablespoon vegetable oil (optional for thinning chocolate)
08 -
1 cup crushed peppermint candies
# Directions:
01 -
Preheat your oven to 93°C (200°F) and line two baking sheets with parchment paper. Set aside.
02 -
In a clean and dry mixing bowl, add the egg whites, cream of tartar, and salt. Using an electric mixer, beat the egg whites on medium speed until they become frothy.
03 -
Gradually increase the mixer speed to high and slowly add the granulated sugar, one tablespoon at a time. Continue to beat until stiff peaks form and the mixture is glossy, about 5-7 minutes.
04 -
Gently fold in the peppermint extract using a spatula until well incorporated. Ensure not to deflate the meringue.
05 -
Transfer the meringue mixture to a piping bag fitted with a large star tip. Pipe small mounds, approximately 2.5 cm (1 inch) in diameter, onto the prepared baking sheets, leaving space between them for slight expansion.
06 -
Place the baking sheets in the preheated oven and bake for 1.5 to 2 hours or until the meringues are dry and lift off the parchment paper easily. Turn off the oven and allow the meringues to cool inside for at least 1 hour.
07 -
While the meringues are cooling, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each session until smooth. If desired, stir in vegetable oil to thin the chocolate for easier drizzling.
08 -
Once the meringues are completely cool, drizzle the melted chocolate over them using a fork or a piping bag, and sprinkle the crushed peppermint candies on top. Allow the chocolate to set before serving.