Peppermint Chocolate Meringue Kisses
These festive cookies are crisp and light on the outside with a chewy, marshmallowy center. Make a batch to share with the neighbors or last-minute guests!
Ingredients
- 6 Vital Farms egg whites, room temperature
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup superfine granulated sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 8 ounces dark or milk chocolate, melted
- candy canes, crushed
Instructions
- Preheat oven to 200° F. Line two rimmed baking sheets with parchment paper and set aside.
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and whip on medium speed until soft peaks form, about 2 minutes.
- With the mixer on medium speed, add the granulated sugar, a little at a time until it’s completely incorporated. Continue to whip until stiff peaks form.
- Add the salt and cream of tartar and beat to combine.
- Add in the powdered sugar and beat until fully incorporated. Add in the vanilla and peppermint extracts and whip again until mixed in.
- Transfer the mixture to a piping bag or large zip top bag fitted with a star or round pastry tip.
- Pipe 1-inch dollops onto the parchment in the shape of kisses, about 1-inch apart.
- Place the baking sheets in the oven and bake the meringues for 1 hour, until meringues are dry to the touch and feel light and crisp. Turn the oven off and let the cookies cool in the oven completely.
- Dip the bottom of the cooled meringues into the chocolate then the crushed candy canes. Let the chocolate harden then package cookies up in an airtight container.