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Peppermint Meringues with Chocolate Filling
Recipe Summary
Yield: Makes about 5 dozen
Ingredients
Ingredient Checklist
3 large egg whites
3/4 cup sugar
1/2 teaspoon pure peppermint extract
Red gel-paste food coloring
1 cup heavy cream
6 ounces good-quality semisweet chocolate, finely chopped
Cook's Notes
You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue.
Gallery
Peppermint Meringues with Chocolate Filling
Recipe Summary
Yield: Makes about 5 dozen
Gallery
Peppermint Meringues with Chocolate Filling
Peppermint Meringues with Chocolate Filling
Peppermint Meringues with Chocolate Filling
Recipe Summary
Yield: Makes about 5 dozen
Recipe Summary
Yield: Makes about 5 dozen
Yield: Makes about 5 dozen
Makes about 5 dozen
Ingredients
Ingredients
- 3 large egg whites
- 3/4 cup sugar
- 1/2 teaspoon pure peppermint extract
- Red gel-paste food coloring
- 1 cup heavy cream
- 6 ounces good-quality semisweet chocolate, finely chopped
Directions
Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.
Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
Transfer bowl to an electric mixer fitted with the whiskattachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.
Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache setsbefore using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)
Before serving or mailing, fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.
Cook's Notes
You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue.
Cook’s Notes
You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue.
Reviews (3)
Add Rating & Review
91 Ratings
5 star values:
29
4 star values:
36
3 star values:
18
2 star values:
6
1 star values:
2
Reviews (3)
Add Rating & Review
91 Ratings
5 star values:
29
4 star values:
36
3 star values:
18
2 star values:
6
1 star values:
2
Add Rating & Review
91 Ratings
5 star values:
29
4 star values:
36
3 star values:
18
2 star values:
6
1 star values:
2
91 Ratings
5 star values:
29
4 star values:
36
3 star values:
18
2 star values:
6
1 star values:
2
91 Ratings
5 star values:
29
4 star values:
36
3 star values:
18
2 star values:
6
1 star values:
2
- 5 star values:
- 29
- 4 star values:
- 36
- 3 star values:
- 18
- 2 star values:
- 6
- 1 star values:
- 2
Martha Stewart Member
Rating: 3 stars
12/13/2017
I was really excited about this for a holiday bake-off contest. I agree- the chocolate never set- so I had to had more chocolate to make it thicker and re-melt and wait again. The 45 minutes stated to have it cool down is a unrealistic. more like 1 1/2 hours and then I had to use an ice bath in my double boiler. So I finally piped all the chocolate on and covered them with parchment for overnight and woke up and the cookies are all soft and gooey. Not a firm crunchy meringue. Very disappointed. It appears the chocolate added too much moisture to the meringue as they were crunchy prior to filling them. I would suggest not actually making a ganache and just melting chocolate and using that. I think the heavy cream for the ganache ruined it.
Martha Stewart Member
Rating: 1 stars
12/13/2015
There are several things wrong about this recipe. 1.) It does not make 5 dozen - that would be crazy. 2.) I had better success when upping the temperature from 175 to 200. Cooked at 175 for over 2.5 hours and they never got crispy. The chocolate sauce - never set. It was a liquidy mess - used ghilardi chocolate. Suggestion, up the temperature a little and reduce the amount of cream for the chocolate.
Martha Stewart Member
Rating: 5 stars
12/10/2011
For my Annual Holiday Cookie/Confection Exchange, I encouraged the participants to try something new, stretch themselves a bit, and discover a new skill in the kitchen.
This year, I decided to finally attempt this adorable looking cookie. I'd never made a sandwich cookie, or a meringue, but I wasn't going to be afraid to try. I carefully read the recipe, bought what I few items I needed, and began. This was far easier than I thought, and my cookies turned out wonderfully. Thank you, Martha!!
Martha Stewart Member
Rating: 3 stars
12/13/2017
I was really excited about this for a holiday bake-off contest. I agree- the chocolate never set- so I had to had more chocolate to make it thicker and re-melt and wait again. The 45 minutes stated to have it cool down is a unrealistic. more like 1 1/2 hours and then I had to use an ice bath in my double boiler. So I finally piped all the chocolate on and covered them with parchment for overnight and woke up and the cookies are all soft and gooey. Not a firm crunchy meringue. Very disappointed. It appears the chocolate added too much moisture to the meringue as they were crunchy prior to filling them. I would suggest not actually making a ganache and just melting chocolate and using that. I think the heavy cream for the ganache ruined it.
Rating: 3 stars
Rating: 1 stars
12/13/2015
There are several things wrong about this recipe. 1.) It does not make 5 dozen - that would be crazy. 2.) I had better success when upping the temperature from 175 to 200. Cooked at 175 for over 2.5 hours and they never got crispy. The chocolate sauce - never set. It was a liquidy mess - used ghilardi chocolate. Suggestion, up the temperature a little and reduce the amount of cream for the chocolate.
Rating: 1 stars
Rating: 5 stars
12/10/2011
For my Annual Holiday Cookie/Confection Exchange, I encouraged the participants to try something new, stretch themselves a bit, and discover a new skill in the kitchen.
This year, I decided to finally attempt this adorable looking cookie. I'd never made a sandwich cookie, or a meringue, but I wasn't going to be afraid to try. I carefully read the recipe, bought what I few items I needed, and began. This was far easier than I thought, and my cookies turned out wonderfully. Thank you, Martha!!
Rating: 5 stars
All Reviews for Peppermint Meringues with Chocolate Filling
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peppermint Meringues with Chocolate Filling
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
