These White Chocolate Peppermint Meringue Cookies from Sweet Soulful Baking by Monique McCleod-Polanco are so good – and perfect to get the Christmas party started…
Meringue is a versatile, beautiful dessert made from whipping egg whites and sugar. And if you pipe the meringue on a baking sheet and bake it on a low temperature for a while, you will create a lovely cookie! These cookies are perfect for Christmas. After they bake, dip them in a little white chocolate and roll them in crushed peppermint candy. These will definitely get you on the nice list!
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White Chocolate Peppermint Meringue Cookies
These cookies from Sweet Soulful Baking by Monique McCleod-Polanco are so good – and perfect to get the Christmas party started...
Ingredients
- 3 large cold free-range egg whites
- a pinch salt
- 150 g caster/superfine sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
- 140 g peppermint candy canes
- 200 g high-quality white chocolate
- 1 tsp vegetable oil
Instructions
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For the meringue, preheat the oven to 90°C/Gas Mark ¼. Add the egg whites, salt, sugar and cream of tartar to the bowl of a stand mixer. Whisk together until everything is fully combined.
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Fill a small pan with about 5cm (2in) water and bring to a simmer. Set the bowl of the stand mixer over a pan of simmering water and constantly whisk for 3-5 minutes until the egg whites reach 71°C/160°F and the sugar has dissolved. Remove the bowl from the heat and attach the bowl to a stand mixer fitted with a whisk attachment. Turn the mixer on and gradually increase the speed until it reaches medium-high. You can also do this step with a hand mixer. Add the vanilla and whip the meringue for 8 minutes until it is glossy, begins to thicken and gets stiff peaks.
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Add the meringue to a pastry bag fitted with a large star tip. Pipe 2.5cm (1in) meringues onto a parchment-lined baking sheet. Bake for 1 hour. After 1 hour, turn the oven off and keep them in the oven for 1 additional hour. Let the meringues cool completely.
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Add the peppermint candy canes to a ziplock bag or food processor and crush finely. Set aside.
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Add the white chocolate bars to a heatproof bowl. Place the bowl over a small saucepan filled one-third full with boiling water, making sure the bottom of the bowl does not touch the water. Stir the white chocolate with a rubber spatula until it is fully melted. Mix in the oil, then remove the bowl from the heat.
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Dip the bottom of each meringue cookie into the white chocolate, then immediately dip it into the crushed peppermints. Place the meringue cookies on a parchment-lined baking sheet to set.