These are melt-in-your-mouth yummy cookies. The peppermint flavor is not overwhelming, it’s just right. And you’d never know it to look at them, but there’s a chocolate surprise inside! Once again, chocolate and mint together–I seriously can’t help myself.…
Meringue is one of the easiest candy/cookies out there. Just follow the steps carefully, and barring some humidity catastrophe, you should have these light as air beauties in no time!
My favorite way to eat them: pop the whole thing in your mouth and let it sit for 5–10 seconds before compacting the whole thing between your tongue and the roof of your mouth. It’s like meringue explosion!
2 large egg whites–make SURE that no yolk remains in the whites. Let them sit out for a bit to come to room temperature.
1/2 cup granulated sugar
1/8 teaspoon cream of tartar (egg whites like a bit of acid to help them whip right)
Hershey’s Mini Chocolate Kisses–I find these on the baking aisle rather than the candy aisle–if these aren’t available, you could try using 3 chocolate chips instead.
1/4 cup crushed up peppermint candy canes–make sure that you crush them pretty small, otherwise they get caught in the piping tip–very frustrating!!
I make these in my KitchenAid mixer.
Here’s the problem with this: the amount of egg white isn’t enough to catch onto the bottom of the whisk. KitchenAids are kind of notorious for this. It’s their only flaw.…but I’ve had mine for over 20 years and I love, love, LOVE it!
My solution: I put the egg whites in and hand whisk them until they are bubbly and frothy. They probably are double in volume before I put the bowl back on the mixer and continue using the machine.
Now the whisk can reach the whites. So add the cream of tartar and put the mixer on medium-speed and whip away!
You want to get to a ‘soft-peak’. You can tell this has been reached when you lift the whisk up out of the egg white and the peak droops over at the tip.
Now you want to increase the speed of the mixer to high. As the egg whites continue to beat, slowly pour the sugar into the bowl.
Beat until firm peaks form. The egg white foam will become smooth, moist and shiny. Stop the beaters and then lift them — straight peaks should form.
Now continue beating on high until stiff peaks are formed. Whites will be very stiff and glossy. Make sure they are complete to this stage if you want defined peaks at the top of your cookies.
Add the 1/4 cup crushed candy canes. Fold them in gently until well mixed.
The meringue is now ready. You can either spoon it out as-is onto parchment (I don’t recommend a silpat for these cookies), or pipe it into shapes, or whatever!
To make the CandyCane Meringue Cookies, you’ll need to have a few things ready:
A piping bag
A piping/writing tip about 1/4 inch in diameter (I used a #12)
the mini kisses
With the pencil, use the quarter to trace several (about 40) circles on the parchment paper. Leave about a half inch of space between each circle. Turn this paper upside down onto your baking sheet. ( I used two baking sheets) You should be able to see the circles through the parchment.
Preheat your oven to 225 degrees Fahrenheit.
Fit the piping tip into the piping bag. I recommend using a plastic coupler–that way if the tip does become clogged, you can easily remove the tip and clear it out.
Scoop the meringue into the piping bag.
Twist the bag closed at the top and pipe flat circles onto the parchment. I made them a tad bigger than the quarter size, just use it as a guide.
Place a mini kiss in the center of the circles and pipe up and around the kisses. Try to make sure the whole mini kiss is covered. Pull up at the end to make the peak. They should look like big chocolate kisses. Just practice to get this shape. The not-perfect ones still taste delicious!
When all meringue is used or pans are filled, place into the oven for 1 hour and 30 minutes. Don’t peek! Let set on pans for a few hours after done baking. They are a little fragile, especially at the tip, but so yummy!