Elizabeth Mccann
@elizabethglowmccann
French Peppermint Meringue Cookies with Chocolate Ganache
Delight in these airy French peppermint meringue cookies, perfectly paired with a rich chocolate ganache and a sprinkle of crushed candy cane for a festive touch. Ideal for holiday gatherings or a sweet treat any time of year!
Details
- Cuisine:french
- Meal Type:snack
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:christmas
- Ingredients:9
- Views:3
Recipe Information
- Prep time35 min.
- Cook time1 min.
- Total time36 min.
- Servings24
Ingredients
- 3 large, at room temperature
- 1/4 cup
- 1/4 teaspoon
- 1 dash, or to taste
- 2 cups, or as needed
- 1 (6 ounce) package
- 3/4 cup, or as needed
- 1 teaspoon, or to taste
- 1, finely crushed
Cooking Instructions
Follow our step-by-step guide on how to make French Peppermint Meringue Cookies with Chocolate Ganache.
Step 1
Start by moving your oven rack to the bottom and preheating your oven to a gentle 175°F (80°C). Line your baking sheets with aluminum foil to prevent sticking and make cleanup a breeze.
Step 2
In a double boiler set over simmering water, whisk together the egg whites and 1/4 cup of granulated sugar until the mixture is smooth and well combined. This gentle heat will help the sugar dissolve and create a lovely meringue base.
Step 3
Next, add the cream of tartar and a dash of peppermint extract to the egg mixture. Beat it until it becomes foamy and light. Gradually incorporate the confectioners' sugar, whisking until the meringue holds stiff peaks. This is the magic moment where your cookies will get their airy texture!
Step 4
Using a tablespoon, scoop out the meringue and gently transfer it to your prepared baking sheets. Shape each scoop into a football shape with two gently pointed ends, giving them a whimsical look.
Step 5
Bake the cookies on the bottom rack of your preheated oven for about 1.5 hours. You want them to be dry on the outside but still slightly soft in the centers. Once done, let them cool completely before carefully removing them from the baking sheets.
Step 6
While the cookies cool, melt the semisweet chocolate chips in the top of a double boiler over simmering water. Stir until smooth and creamy. Gradually mix in the heavy whipping cream until the ganache is thick but not pasty. Add a teaspoon of white sugar and stir until dissolved, enhancing the sweetness of your chocolate.
Step 7
Now comes the fun part! Dip each cooled cookie into the chocolate ganache, allowing the excess to drip off. Place the dipped cookies on a piece of parchment paper and sprinkle them with the finely crushed peppermint candy cane for that festive flair. Let the cookies set, and if you have any leftovers, refrigerate them to keep them fresh.