So I started plowing through my stack of magazines here in the kitchen and decided something with peppermint would be very fun and festive as well as delicious.
These are wonderful!
The original recipe is in the latest issue of Sunset. And while mine are not quite as pretty as the ones in the magazine I am very happy with the result (I was too lazy to pipe the meringues - I can admit that - and I wasn't sure I had a pastry tip big enough for the chocolate chips to fit through, so two spoons were gonna have to do.)
Try these. They're really fun and really tasty.
YOU WILL NEED:
2 large egg whites - at room temperature
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
dash of salt
3/4 cup bakers sugar
1 cup white chocolate chips
1/3 cup coarsely crushed peppermint candies - plus more for sprinkling on top
TO DO:
oven to 250
line 2 baking trays with parchment paper
set aside
crush all the peppermint candies.
i used my cuisinart.
set aside.
measure out 3/4 cup of sugar in a separate bowl.
set aside.
beat egg whites and cream of tartar using your whisk attachment until soft peaks form.
add vanilla and a dash of salt.
turn your mixer up to high.
add 1 tablespoon of the sugar and beat another 15 seconds.
slowly drizzle in the rest of the sugar.
beat until stiff peaks.
it's going to have kind of a marshmallow consistency.
gently fold in the white chocolate and 1/3 cup of the crushed candy.
then using two spoons, make little piles about a tablespoon in size
one spoon to scoop,
one spoon to scrape,
you get the idea.
you should have enough to fill two baking sheets.
sprinkle a little more of the crushed peppermint candies on top.
bake 30 - 35 minutes
remove from the oven.
let cool about 5 minutes.
turn the oven off.
put meringues back into the oven with the door propped open.
enjoy!
(try not to eat them all)
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