Chocolate Dipped peppermint Meringues

Chocolate Dipped Peppermint Meringues-the lightness of a Meringue with just the hint of peppermint complemented with a light dip in chocolate.

Chocolate Dipped Peppermint Meringues

This time of year, I always find myself with extra egg whites in the refrigerator.

I could make an egg white omelet with them but, um, no, not gonna happen. I don’t get omelets that often and if I’m gonna have one, I want the whole package. The whole egg, the gooey cheese, some bacon, mushrooms…and anything else I might find in the refrigerator to throw in there.

Chocolate Dipped Peppermint Meringues

I could make a white cake I suppose but really, I don’t need a white cake right now. Although a white cake decorated all pretty for the season might be nice.

Maybe with the next egg whites.

No, when I have extra egg whites, I almost always make Meringues with them.

Chocolate Dipped Peppermint Meringues

Meringues are my guilt free cookie. Fat free. Light Airy, satisfying. I’ve heard some people go so far as to call then “healthy.” Now, I’m not calling them that but, yeah, this is probably about as “healthy” a cookie as you’ll ever see from me.

Chocolate Dipped Peppermint Meringues

Chocolate Dipped peppermint Meringues

Chocolate Dipped peppermint Meringues

Ingredients

  • 2 egg whites
  • 1/2 cup powdered sugar
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon peppermint extract
  • candy melts or chocolate bark for dipping

Instructions

  1. Beat egg whites with mixer until soft peaks begin to form. Slowly add in sugar, then cream of tartar and peppermint extract until fully incorporated. Continue beating until firm peaks form (when you lift beater away from egg whites, the "peak" will not fall over but stay pointed up.)
  2. Spoon beaten egg whites into a pastry bag with a large tip attached. Squeeze about 2-3 tablespoons onto a parchment lined baking tray per cookie. If you don't have a pastry bag, just spoon beaten egg whites onto tray.
  3. Bake in a preheated 225 degree oven for 25-30 minutes, then turn off oven and leave in oven for an additional 2 hours. Remove from oven and let cool completely.
  4. Melt chocolate according to package directions and dip bottoms of cooled cookies into chocolate. Place on parchment paper for chocolate to set.
  5. Store in an air tight container.

Notes

http://chocolatechocolateandmore.com/2013/12/chocolate-dipped-peppermint-meringues/

Chocolate Dipped Peppermint Meringues

My family loved the minty chocolate combination of these. My youngest tried to keep them all for herself.

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Comments

  1. Meringues, macarons or marshmallows; those are my top 3 things to make with leftover meringues. Egg white only omelettes taste like rubber in my opinion!

  2. I have only made meringues once but I love them and so does the hubs. I like the idea of putting chocolate on them!

  3. I’ve never made Meringues before, and now I am intrigued. Peppermint sounds delicious!

  4. Yum, I’m going to try those peppermint chocolate meringues tomorrow. They look delicious!

  5. Can you believe I haven’t even made meringues yet this season?? So need to get on that and these look to be the perfect recipe to start with :) Can’t wait! Pinned!

  6. Stephanie Coffin says:

    They look so yummy, I have never made meringues, I might have to give these a go. Two questions though, about how many does this make, and how long will they keep? I would like to make them as gifts. Thanks.

  7. perfect use for leftover egg white ;)

    festive and light and tastyyy!

  8. These look so fantastic – I want to make these very soon!

  9. Could you add food coloring to the egg whites to add color to the meringues? If so, at what point would you add it? Thanks in advance.

    • Yes, you can add food coloring, I would add it just before the stiff peaks form, or if you want s streaked color, you can fold it in after you are done beating the egg whites to stiff peaks.

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