Light as air meringue cookies are filled with chocolate peppermint cream. Do not attempt these on a humid day. Because of the moisture in the filling, the meringue will get soggy after a couple of days, so plan them for a special occasion when they will be eagerly be eaten in one sitting. If you must store them, refrigerate them, uncovered, so the air circulation in the refrigerator will keep them dry.
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:
- 2 large egg whites (reserve yolks for filling below)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 cup sugar
- .
- Peppermint Fudge Filling:
- 1/2 cup semi-sweet chocolate chips
- 2 Tablespoons butter (do not substitute)
- 1/4 teaspoon peppermint extract
- 2 large egg yolks, lightly beaten
- 2 Tablespoons confectioners' sugar
- 1/8 cup chocolate cookie crumbs (such as Oreos)
- Additional confectioners' sugar for dusting
Preparation:
Note: Do not attempt these on a humid day. The meringue cookies will not dry out.Preheat oven to 200 degrees F. Line cookie sheets with parchment paper.
In small mixing bowl, beat egg whites, vanilla extract, cream of tartar, and salt at medium speed until soft peaks form. Switch to high speed and add sugar a tablespoon at a time until the sugar is dissolved and stiff peaks form. The mixture should be shiny and smooth with no evidence of sugar grains.
Drop meringue mixture by teaspoons onto prepared cookie sheets about 2 inches apart, making an indentation in the center of each one to hold the filling.
Bake for 45 minutes to 1 hour, depending on your oven, until cookies are dry to the touch. (Gas ovens will take longer.)
Peppermint Fudge Filling:
In a double-boiler over low heat, melt butter, chocolate chips, and peppermint extract together, mixing until smooth. In a bowl, combine egg yolks with confectioners' sugar, whisking until smooth. While constantly whisking, add egg mixture to chocolate mixture. Cook about 1 minute while stirring. Remove from heat and let cool, stirring occasionally to prevent lumping.
Pipe chocolate mixture into center of each meringue cookie. Top with chocolate cookie crumbs and a dusting of powdered sugar.
Refrigerate uncovered to set filling before serving.
Yield: about 30 cookies
