Zutaten für Chocolate Peppermint Meringue Kisses
- 6 large egg whites, at room temperature
- 1/4 teaspoon salt
- Cider Vinegar
- 1 teaspoon peppermint extract
- 1 1/2 cups granulated sugar
- Milk Chocolate Pieces
- 1 tablespoon shortening
- Peppermint Candies
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Zubereitung von Chocolate Peppermint Meringue Kisses
- Place 6 large egg whites at room temperature in a large, clean, grease-free bowl.
- Let stand at room temperature for 30 minutes.
- Preheat oven to 300°F (150°C).
- Line two large baking sheets with parchment paper.
- Add 1/4 teaspoon of salt, 1 tablespoon of white vinegar, and 1 teaspoon of peppermint extract to the egg whites.
- Beat with an electric mixer on medium speed until soft peaks form.
- Gradually add 1 1/2 cups of granulated sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is nearly dissolved (about 5-7 minutes).
- Transfer meringue to a decorating bag fitted with a 1/2-inch star tip.
- Pipe 1-inch kisses 1 inch apart onto the prepared baking sheets.
- Bake for 7 minutes.
- Turn off the oven and let the meringues dry in the oven with the door closed for 60 minutes.
- Carefully remove the meringues from the parchment paper and transfer to wire racks to cool completely.
- In a small saucepan, combine 6 ounces of semi-sweet chocolate chips and 1 tablespoon of shortening.
- Cook and stir over low heat until melted and smooth.
- Remove from heat.
- Place about 1 cup of crushed peppermint candies in a shallow dish.
- Dip the bottoms of the cooled meringues in the melted chocolate, then immediately dip in the crushed candies.
- Place the candies on waxed paper and let stand until the chocolate is set.
- Makes approximately 192 meringue kisses.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
0 g
Zucker
5g
Fett
0g
Kohlenhydrate
0g
