Chocolate-Dipped Peppermint Meringues
Egg whites are beaten until stiff and flavoured with a refreshing burst of mint. Bake them at a low temperature for a long time to preserve their vibrant colour and develop a perfect crunch.
Ingredients
- 3 egg whites
- Pinch cream of tartar
- Pinch salt
- ¾ cup granulated sugar
- ½ tsp mint extract
- Red food colouring, paste or gel
- 1 cup chopped bittersweet chocolate, melted
Instructions
- Preheat oven to 250°F (120°C). Line two baking sheets with parchment paper.
- Beat egg whites on high speed with cream of tartar and salt until foamy. Beat in sugar by tablespoon until stiff glossy peaks form. Beat in mint extract.
- Fit pastry bag with ¼–inch (1 cm) plain tip. Using a brush, paint inside of pastry bag with red food colouring stripes. Fill pastry bag with meringue mixture.
- Pipe 2 inch (5 cm) meringues onto prepared sheets. Bake for 1 ½ hours. Turn off oven and let stand in oven for 30 minutes.
- Remove from oven and let cool.
- Dip bottom of meringues in melted chocolate. Shake to remove excess chocolate. Place back on baking sheets. Refrigerate until set, about 15 minutes.
Notes
Nutrition Facts
- Calories 45
- Fat 1.5 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Sodium 10 mg
- Sugars 7.5 g
- Protein 0.5 g
- Fibre 0.5 g
- Carbohydrate 8 g
- Cholesterol 0 mg
