peppermint meringues

Chocolate-Dipped Peppermint Meringues

To make superfine sugar, take regular granulated sugar for a spin in a clean coffee grinder or food processor fitted with the steel blade.

When you add the peppermint extract, the minty fragrance and flavor may seem a bit overpowering, but it will be tempered by adding the remaining sugar mixture, and some of its minty power will bake off during the long baking time, too.

Gel food coloring is available at any good baking supply store and many craft stores. It's much thicker and much more intense in color than the liquid food coloring sold in supermarkets. You can forgo the jazzy striping altogether and just beat in a touch of festive food coloring with the extracts if you prefer.

Makes about 4-5 dozen, depending on size

4 large egg whites (about 4 ounces), at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
3/4 cup superfine sugar (see note)
1/2 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
1 cup confectioners' sugar
1 tablespoon all-purpose flour
Red gel food coloring
8 ounces bittersweet chocolate chips (I like Ghiradelli)

Position the oven rack to the upper and lower thirds of the oven and preheat it to 250 degrees. Line two baking sheets with parchment paper or silicone baking mats.

Sift together 2 tablespoons of the superfine sugar, the confectioners' sugar, and the flour into a medium bowl. Set aside.

In the bowl of an electric mixer fitter with the whip attachment, combine the egg whites, cream of tartar and salt. Whip first on medium speed, gradually increasing the speed to high, until the egg whites reach soft peaks. Gradually rain in the remaining superfine sugar. Continue to whip until the meringue is glossy and holds a very stiff peak. Beat in the vanilla and peppermint extracts.

Remove the bowl from the mixer. With a large spatula, gently and carefully fold in the remaining sugar mixture by hand in three additions, taking care not to deflate the egg whites.

On the inside of a piping bag fitted with a large star tip, use a long, thin paint brush to paint four or five long stripes of food coloring up the sides of the bag. Carefully transfer the meringue to the piping bag, aiming for the center of the bag as much as possible to avoid smudging the stripes. Pipe out the meringue into cookies about 1 1/2 inches in diameter onto the prepared baking sheets.

Place both sheets into the oven at once, and immediately turn the oven temperature down to 200 degrees. Bake until the cookies are completely firm and dry, about 1 hour and 45 minutes. Remove from the oven and allow the cookies to cool completely.

Melt the chocolate chips on a double boiler or in the microwave on high power in 30 second intervals until smooth, stirring after each interval. Dip the bottoms of the cookies in the melted chocolate and place them on parchment-lined baking sheets. when the chocolate has cooled and set (the refrigerator can speed up this process considerably), remove the cookies from the sheets and store in airtight containers at cool room temperature for up to 2 weeks.

Peppermint kisses

Peppermint Kisses


2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup candy cane flour**
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
crushed peppermints, for garnish (about 1/2 cup)
6 ounces (3 squares) white chocolate flavored almond bark or candy coating
Center a rack in the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone mats.
Whisk the flour, salt, baking powder and candy cane flour together.
Working with a stand mixer, preferably one fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for a minute or so, until smooth. Beat in the sugar and continue to beat for about 2 minutes, until the mixture is light and pale. Add the egg and yolk and beat for another minute or two; beat in the vanilla. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated. When mixed, the dough will be soft, creamy, and malleable.
Drop the dough onto the baking sheets by rounded spoonfuls.
Bake the cookies for 9 to 11 minutes, rotating the sheets at the midpoint. The cookies should feel firm, but they should not color much, if at all. Cool completely.
Heat the almond bark in the microwave in 30-second intervals until melted and creamy. Drizzle over the cooled cookies (I used a ziploc bag with the tip snipped off, but you could also just drizzle with a spoon), then sprinkle with the crushed peppermints.
Makes about 40 cookies.
**Like I noted above, “candy cane flour” is just finely crushed candy canes- you can make it with your food processor or just use a hammer (or rolling pin) and a ziploc bag (which is what I did). Try it in your coffee, stir it into cookie dough, sprinkle over cakes or even dip the rim of your martini glasses in it for a festive cocktail! So fun! 


Adapted from:

Peppermint marshmallows

Makes sixteen 2-inch squares

• Vegetable-oil cooking spray
• 2 cups sugar
• 1 tablespoon light corn syrup
• 4 packages (1/4 ounce each) unflavored gelatin
• 3/4 teaspoon peppermint extract
• 2 large egg whites
• 2 teaspoons red food coloring

Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.

Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.

Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 15 minutes.

Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.