Description
Delicate and airy chocolate peppermint meringue kisses. These cookies are crisp on the outside and melt in your mouth. Perfect for holidays or special occasions.
Ingredients
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 cup unsweetened cocoa powder
- Pinch of salt
Instructions
- Preheat your oven to 200°F (95°C). Line baking sheets with parchment paper.
- In a clean, dry bowl, beat egg whites and salt on medium speed until soft peaks form.
- Gradually add granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form.
- Beat in vanilla extract and peppermint extract.
- Sift cocoa powder over the meringue and gently fold it in until just combined. Do not overmix.
- Spoon or pipe the meringue onto the prepared baking sheets.
- Bake for 1.5 to 2 hours, or until the meringues are dry and crisp.
- Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar.
Notes
- Ensure your bowl and beaters are completely free of grease for best results.
- Room temperature egg whites whip up with more volume.
- Store completely cooled meringues in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Cookies
- Method: Baking
- Cuisine: American