White chocolate peppermint meringues decorated with holiday colors are everything you want in meringue and more.
4 large egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup white sugar
1/2 teaspoon peppermint extract
Red and white gel food coloring
1 cup white chocolate chips
2 peppermint candy canes, crushed
Preheat oven to 250 degrees, and line 2 baking sheets with parchment paper.
Whisk egg whites and salt until foamy, then add cream of tartar. Continue to whisk until soft peaks form. Gradually add sugar a spoonful at a time until stiff, glossy peaks form. Whisk in the peppermint extract.
Fit a pastry bag with an open star tip, and fold back the top one-fourth of the bag. Dip a paintbrush into the red food coloring, and paint 3 evenly spaced lines inside the bag. Repeat with the white food coloring.
Gently fill the bag with the meringue, placing the meringue as close to the middle as possible to avoid the colors mixing.
Pipe 1-inch-diameter circles onto the baking tray spaced 1 inch apart. Top with a few white chocolate chips, and pipe a mound of meringue to cover the chocolate. Sprinkle each mound with crushed peppermint candy canes.
Bake for an hour or until meringues are dry, crisp and light. Turn oven off, open door and allow to cool completely before enjoying.
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