Chocolate Covered Snow Peaks

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No question these are incredibly easy and wow the guests. However, am disappointed in how the chocolate turned spotty a day or two after the peaks were made. In both cases the choc was fresh, and high quality. Melted it in bowl over hot water, and very careful to not get water in chocolate. Have now learned that this discoloration is called sugar bloom and could have been avoided if small amount of butter was included when melting the chocolate.

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Loved making these with my eleven year old. We used semi-sweet chocolate for the second batch though as the dark was a little too strong for us.

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I have made three separate batches. My family and friends love them. The first batch I followed the recipe ( I used regular sugar not super fine. The second batch I added 1/4 tsp of peppermint to egg white mixture, these were great! The third batch I added the 1/4 tsp of peppermint to egg whites and then I added 1 tbsp of coffee to the chocolate. I have to say that the third batch was the best. This is an easy recipe quick and simple.

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I made this recipe last week for a cookie exchange. It won first place in the "taste" category! It was unbelievably simple to make and made a very pretty presentation when dipped in crushed peppermint or finely chopped walnuts. Hint - keep them small as they are very sweet.

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This has become a must every year in our household. I make some with chocolate, some with chocolate and crushed candy cane, and some plain. Always looks pretty on the tray:

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A helpful tip to make a faster meringue is to take the eggs out of the frig and let the chill dissipate from them. My Grandmother use to use eggs at room tempaterature but I don't know for sure with new health guidelines if this is safe any longer. But for me, I just leave them out long enough to take the chill off. Also, I do not whip in a plastic bowl (there is always residual oils in plastic, so it is best to whip in glass.

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I thought these cookies were good. I added crushed peppermint to the bottom of some and my friends loved them. They did not last long.

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I love making these! I actually prefer them without the chocolate, though. I use parchment paper when I bake, so there's no problem getting these off the cookie sheet.

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Absolutely terrible! The taste was nothing spectacular at all and it took like an hour of mixing to get the firmness required.

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In terms of ease, this one was a snap! I didn't have superfine granulated sugar but hey, it's Christmas - I just used regular sugar, who's going to complain? It didn't seem to effect the meringue really - probably just a little more crunch when they're done. I haven't actually tried them yet as they're in the oven for...oh - 10 more hours! - but they look stunning. I took a tip from King Arthur Flour and "painted" red and green food color stripes up the side of the disposable piping bag and these babies are looking incredibly festive! Meringues within reach - I love it!