Peppermint Hot Chocolate Meringue Cookie Recipe
Meringue cookies are one of my favorite treats to make for the holidays! You only need a few ingredients and you can flavor them any way you like. I served these peppermint hot chocolate meringue cookies at our first holiday party in our new house and they were a huge hit!
I recommend making these a day ahead and storing them in the fridge so that the meringue softens a bit and becomes chewy. Or, if you prefer a crispy cookie, fill them with ganache right before serving. They’re delicious either way!
Recipe (printable version below)
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Peppermint Hot Chocolate Meringue Cookie Recipe (makes 24 meringue cookie sandwiches)
- 2-3 egg whites (about 1/2 cup)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 packet (.73 oz) hot chocolate mix
Ganache filling
- 1/2 cup heavy cream
- 1 cup chocolate chips
- 1/4 teaspoon peppermint extract
Instructions:
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1) Combine egg whites and cream of tartar. Beat on high until white and frothy. Slowly add the sugar and continue to mix until peaks form.
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2) Gently fold in the hot chocolate mix.
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3) Fit a pastry bag with a large round tip (I used a tip 804) and pipe the meringue onto a parchment lined sheet tray. You can also cut a hole in the corner of a zip-top bag to pipe the meringue.
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4) Bake the meringue for 3 hours at 200ºF, or until they are crispy.
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5) Bring the heavy cream to a simmer and pour it over the chocolate chips. Allow to sit for 10-15 minutes, add the peppermint extract, then stir until smooth.
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6) Refrigerate the ganache until it thickens, about one hour.
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7) Sandwich the meringues together with the ganache.
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For more delicious holiday cookie recipes, head over to Kin Community’s 2nd Annual Christmas Cookie Collab. So many delicious recipes!
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Yield: 24 sandwiches
Peppermint Hot Chocolate Meringue Cookies
Delcious hot chocolate meringue cookie sandwiches filled with peppermint ganache
Ingredients
- 2 -3 egg whites (about 1/2 cup)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 packet (.73 oz) hot chocolate mix
- 1/2 cup heavy cream
- 1 cup chocolate chips
- 1/4 teaspoon peppermint extract
Instructions
- Combine egg whites and cream of tartar. Beat on high until white and frothy. Slowly add the sugar and continue to mix until peaks form.
- Gently fold in the hot chocolate mix.
- Fit a pastry bag with a large round tip (I used a tip 804) and pipe the meringue onto a parchment lined sheet tray. You can also cut a hole in the corner of a zip-top bag to pipe the meringue.
- Bake the meringue for 3 hours at 200ºF, or until they are crispy.
- Bring the heavy cream to a simmer and pour it over the chocolate chips. Allow to sit for 10-15 minutes, add the peppermint extract, then stir until smooth.
- Refrigerate the ganache until it thickens, about one hour.
- Sandwich the meringues together with the ganache.
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