Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Peppermint Chocolate Swirl Meringues
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- Level: Intermediate
- Total: 2 hr 25 min (includes cooling time)
- Active: 25 min
- Yield: about 30 meringue cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 20
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 18 mg
This recipe is sponsored by Ghirardelli. These light and airy meringues bring the merry to the table! Peppermint bark mix-ins are stirred into the meringue batter, then melted bittersweet chocolate is swirled in to create a marbled effect and a perfectly minty chocolate flavor.
- Level: Intermediate
- Total: 2 hr 25 min (includes cooling time)
- Active: 25 min
- Yield: about 30 meringue cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 20
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 18 mg
Ingredients
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Directions
Special equipment:
a small piping bag- Position racks in the upper and lower thirds of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment.
- Microwave the bittersweet chocolate chips in a medium microwave-safe bowl in 30-second intervals, stirring between each, until fully melted, 60 to 90 seconds. Transfer to a small piping bag and tie the bag; set aside in a warm place.
- Whip the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy, about 2 minutes. Increase the speed to medium high and gradually add the sugar 1 to 2 tablespoons at a time, waiting about 15 seconds between each addition. Once all the sugar has been added, whip until glossy and stiff peaks form, 4 to 5 minutes. Whip in the vanilla until evenly distributed.
- Fold in the peppermint bark mix-ins using a rubber spatula until evenly distributed. Using a cookie scoop, drop heaping tablespoon mounds of meringue onto the prepared baking sheets (about 30 mounds), leaving about 1 inch between mounds.
- Cut a small hole in the tip of the piping bag. Working with a few meringues at a time, drizzle about 1/2 teaspoon chocolate onto each meringue, then swirl the chocolate into the meringue using a small spoon or offset spatula for a marbled effect. Repeat with the remaining chocolate and meringues.
- Bake until the meringues are matte and crisp to the touch, about 1 hour and 30 minutes. Turn off the oven and leave the meringues inside for 30 minutes.
- Remove to wire racks to cool completely, then gently peel the meringues from the parchment. Store in an airtight container with parchment or wax paper between the layers for up to 2 days.
