CHOCOLATE PEPPERMINT MERINGUE DROPS
A delicate cookie with a soft peppermint flavor and scent. Perfect little cookies for Valentine's Day!
Provided by Mrs. P
Categories Desserts Cookies Meringue Cookies
Time 1h5m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites, cream of tartar, and peppermint oil together in a mixing bowl with an electric mixer on medium-high speed until soft peaks form. Beat in sugar, about 1 tablespoon at a time; beat in food coloring if desired, until the mixture is glossy and forms stiff peaks. Very gently fold in the crushed candy canes and chocolate chips. Drop the meringue by tablespoon onto the prepared baking sheet.
- Bake in the preheated oven until dry, 28 to 33 minutes. Cool the cookies on baking sheet on a rack for 20 minutes before removing from parchment paper.
Nutrition Facts : Calories 45.4 calories, Carbohydrate 9.5 g, Fat 0.8 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 6.9 mg, Sugar 8.3 g
CHOCOLATE-PEPPERMINT SHORTBREAD
In this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with swoops of peppermint meringue (optionally swirled with red food coloring). Back into a low oven it goes for about 2 hours, until the meringue becomes crisp and chewy. Once cooled, it's cut into rough, jagged pieces. If you don't have a stand mixer, the shortbread and meringue can be made with a hand mixer or entirely by hand. The mixing times will be significantly longer, so follow the visual cues instead. (Watch Sohla make her Chocolate-Peppermint Shortbread here.)
Provided by Sohla El-Waylly
Categories cookies and bars, dessert
Time 4h
Yield One 8-by-8-inch pan
Number Of Ingredients 12
Steps:
- Grease an 8-by-8-inch brownie pan with butter and line the bottom and two sides with parchment. Set a rack in the lower-middle position of the oven and heat to 350 degrees.
- In the bowl of a stand mixer fitted with a paddle attachment and set on medium-high speed, beat the butter, brown sugar and salt until creamy, about 1 minute. Stop the mixer and scrape down the bowl and paddle with a rubber spatula. Add the yolk and vanilla, and mix until well combined, about 1 minute. Add the flour and cocoa, and mix until everything comes together, about 1 minute, stopping once during mixing to scrape down the paddle and the bowl.
- Scrape the dough into the prepared pan. Using an offset spatula and your hands, press the dough into the pan as evenly as possible. Use a fork to prick the dough all over. Bake until the shortbread smells chocolatey and feels set and dry, 30 to 35 minutes. Wash and dry the mixing bowl and set aside.
- Remove shortbread from oven and cool in the pan for 10 minutes. Reduce oven temperature to 225 degrees. Using the parchment, lift the cookies out of the pan onto a wire rack set in a rimmed baking sheet.
- Make the meringue: Pour water into a medium saucepan to come 1 1/2 inches up the sides and bring to a bare simmer over medium-low heat.
- Whisk the egg whites, salt and sugar in the bowl of a stand mixer just to combine. Set the bowl over the simmering water (bowl should not touch water) and heat the egg mixture, stirring and scraping constantly with a heatproof rubber spatula, until the sugar dissolves, the mixture is hot and steamy, and the temperature registers 175 degrees on an instant-read thermometer, about 4 to 6 minutes. (Be patient and cook the egg whites slowly so they don't curdle.)
- Return the bowl to the stand mixer, and whip the mixture until stiff and glossy, 5 to 7 minutes. Whip in the peppermint extract and scrape the meringue onto the shortbread.
- Evenly spread the meringue with an offset spatula or the back of a spoon. If using liquid food coloring, add a few random drops onto the meringue. If using gel food coloring, use the tip of a toothpick to randomly dab the tiniest bit of food coloring onto the meringue. Using the tip of an offset spatula or spoon, swirl the color into the meringue, creating peaks and streaks.
- Bake on the wire rack set on the sheet pan until the meringue feels dry and crisp, about 2 hours. Turn off the oven and prop open the door with a wooden spoon. Allow the cookies to cool in the oven, about another hour. Remove from oven and transfer to a cutting board. Cut the cookies into random pieces. The cookies will keep for 1 week stored in an airtight container at room temperature.
PEPPERMINT MERINGUES
These are very good, light and airy. The colors are great for the holidays.
Provided by KATHY
Categories Desserts Cookies Meringue Cookies
Time 5h
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
- In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
- Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Nutrition Facts : Calories 13.3 calories, Carbohydrate 3.2 g, Protein 0.2 g, Sodium 8.8 mg, Sugar 2.8 g
PEPPERMINT MERINGUES WITH CHOCOLATE FILLING
Have yourself a sweet ending: These festive meringues sandwich a chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.
- Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
- Transfer bowl to an electric mixer fitted with the whiskattachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
- Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
- Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.
- Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache setsbefore using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)
- Before serving or mailing, fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.
TOFFEE MERINGUE DROPS
The original recipe called for mini chocolate chips and crushed peppermint candy. I didn't have those ingredients on hand so I substituted toffee bits. Everyone loved the tasty results!-Bette Richards, Caledonia, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 250°. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in toffee bits and pecans. , Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 25-30 minutes or until set and dry. Turn oven off; leave cookies in oven 1 hour. , Cool completely on pans on wire racks. Store in an airtight container.
Nutrition Facts : Calories 39 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 16mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
More about "chocolate peppermint meringue drops recipes"
CHOCOLATE PEPPERMINT MERINGUE DROPS - YUM TASTE
From yumtaste.com
Estimated Reading Time 40 secs
CHOCOLATE PEPPERMINT MERINGUES RECIPE | SERENA LISSY
From serenalissy.com
5/5 (9)Total Time 2 hrs 5 minsCategory Breakfast, DessertCalories 50 per serving
CHOCOLATE PEPPERMINT MERINGUES - THE DARING GOURMET
From daringgourmet.com
Servings 16Estimated Reading Time 5 mins
CHOCOLATE PEPPERMINT MERINGUE DROPS RECIPE | YUMMLY
From pinterest.com.au
CANDY CANE PEPPERMINT MERINGUE DROPS RECIPE FOR THE HOLIDAYS
From broughttoyoubymom.com
CHOCOLATE-DIPPED PEPPERMINT MERINGUE COOKIES RECIPE
From myrecipes.com
CHOCOLATE PEPPERMINT MERINGUES - VANILLAQUEEN
From vanillaqueen.com
CHOCOLATE PEPPERMINT MERINGUE DROPS - MERINGUE COOKIES
From worldrecipes.org
DARK CHOCOLATE PEPPERMINT POTS DE CREME - THE KITCHEN MCCABE
From thekitchenmccabe.com
PEPPERMINT MERINGUES WITH CHOCOLATE FILLING RECIPE
From delish.com
CHOCOLATE-DIPPED PEPPERMINT MERINGUES | GET CRACKING
From eggs.ca
PEPPERMINT MERINGUES RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE-DIPPED PEPPERMINT MERINGUES - PARADE
From parade.com
CHOCOLATE PEPPERMINT MERINGUES - BROMA BAKERY
From bromabakery.com
PEPPERMINT MERINGUES | EASY WHOLESOME
From fooddoodles.com
CHOCOLATE DIPPED PEPPERMINT MERINGUES - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
MERINGUE COOKIES DIPPED IN CHOCOLATE AND PEPPERMINT
From boulderlocavore.com
CHOCOLATE PEPPERMINT MERINGUE DROPS PRINTER FRIENDLY RECIPE
From crecipe.com
EASY PEPPERMINT MERINGUES RECIPE | A FARMGIRL'S KITCHEN
From afarmgirlskitchen.com
CHOCOLATE PEPPERMINT MERINGUE DROPS RECIPE | YUMMLY
From pinterest.ca
CHOCOLATE PEPPERMINT MERINGUES - FOOD LION
From foodlion.com
CHOCOLATE DIPPED PEPPERMINT MERINGUES - MAKE.BAKE.CELEBRATE
From makebakecelebrate.com
CHOCOLATE PEPPERMINT & MERINGUE CUPCAKES - WHOLESOME …
From wholesomepatisserie.com
BEST COOKING BREADCRUMB RECIPES: CHOCOLATE PEPPERMINT …
From worldbestbreadcrumbrecipes.blogspot.com
PEPPERMINT MERINGUE COOKIES | BY LEIGH ANNE WILKES
From yourhomebasedmom.com
CHOCOLATE PEPPERMINT MERINGUE DROPS | RECIPE | PEPPERMINT …
From pinterest.com
CHOCOLATE DIPPED PEPPERMINT MERINGUE COOKIES ... RECIPE
From crecipe.com
THE BEST RECIPES: CHOCOLATE PEPPERMINT MERINGUE DROPS
From recipes4bestrecipes.blogspot.com
CHOCOLATE PEPPERMINT MERINGUE SANDWICH - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
CHOCOLATE PEPPERMINT MERINGUE DROPS
From pinterest.ca
EASY PEPPERMINT MERINGUES - SUGAR SALT MAGIC
From sugarsaltmagic.com
CHOCOLATE DIPPED PEPPERMINT MERINGUES
From chocolatechocolateandmore.com
CHOCOLATE PEPPERMINT MERINGUE DROPS FOOD- WIKIFOODHUB
From wikifoodhub.com
WHITE CHRISTMAS DREAM DROPS RECIPE | MYRECIPES
From myrecipes.com
DARK CHOCOLATE PEPPERMINT MERINGUES - GIRL VERSUS DOUGH
From girlversusdough.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love