dark chocolate peppermint meringues
Hey you know what you should make this week? And by should, I mean need to?
These. You should/need to make these.
Let me just put it this way: They taste like the holidays in cookie form (although, hold up — are meringues considered cookies? Or are they more like a candy? Or are they just in their own hybrid category? I like to think of them as cookies so let’s go with that), but that’s not even the best part. The best part, THE BEST PART, is that they are filled with chocolate frosting.
But I’m getting ahead of myself. Let me explain in a little greater detail why, exactly, you really should (need to) make these meringues.
1) They taste like the holidays in cookie form. Oh wait, I already said that.
2) There is a giant dollop of Hershey’s Special Dark chocolate frosting in the center. OH WAIT, I said that too (just trying to keep you on your feet here).
3) They are super cute looking, which is obviously not the most important thing when it comes to cookies but it is a nice bonus, especially if you make these for a cookie exchange or something. People will be so impressed with your skillz.
4) They’re easy to make! I really mean it. Do not fear the meringue because it has a funny name or because it’s a cookie that’s not really a cookie. It’s also like a pillowy cloud of sugar — and when you bite into these, specifically, that pillowy cloud tastes like dark chocolate and peppermint and cuddles.
5) Just kidding about the cuddles. But these do add merriment to your life, which is a cousin of cuddles. I’ll stop talking now.
Basically all you should have gotten from my rambling is that these meringues? They should be in your life. Or need to be.
- 3 egg whites, room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/4 teaspoon peppermint extract
- Red gel food coloring
- 1 container Hershey’s® Special Dark chocolate frosting
- Crushed peppermint candies
- Heat oven to 175°F. Spray two baking sheets with cooking spray; line with parchment paper and set aside.
- Combine egg whites and sugar in the bowl of a stand mixer. Place bowl over a pan of simmering water. Stir until sugar dissolves and mixture is warm to the touch, about 3 to 5 minutes.
- Transfer bowl to stand mixer; add cream of tartar and salt. Beat with whisk attachment until stiff peaks form, about 10 to 15 minutes. Add peppermint extract; briefly beat to incorporate.
- Use a small paintbrush to paint three lines of red gel food coloring up the inside of a pastry bag. Fill bag with meringue mixture. Pipe 2-inch circles about two inches apart on baking sheets (12 circles per baking sheet). Pipe up the sides of the circles to make a cup about 1-inch high.
- Bake meringues until they are set and can be pulled easily from the parchment, about 1 1/2 hours. Transfer to a cooling rack to cool completely.
- Pipe frosting into center of meringue cups; top with crushed peppermint candies.
Disclosure: I received compensation from Betty Crocker for recipe development purposes. All opinions are my own.