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French Peppermint Cookies with Chocolate Ganache
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
150 minutes
Delicate meringue cookies dipped in rich chocolate ganache, flavored with peppermint and candy cane bits or your favorite flavor.
Ingredients:
  • 3 egg whites at room temperature
  • 0.25 cup white sugar
  • 0.25 teaspoon cream of tartar
  • 1 dash peppermint extract, or to taste
  • 2 cups confectioners' sugar, or as needed
  • 0.75 cup heavy whipping cream, or as needed
  • 1 teaspoon white sugar, or to taste
  • 1 peppermint candy cane, finely crushed
Instructions:
  • Position the oven rack on the lowest level and preheat the oven to 175°F (80°C). Line baking sheets with aluminum foil.
  • In a double boiler set over simmering water, whisk together egg whites and 1/4 cup of white sugar until smooth. Add cream of tartar and peppermint extract to the mixture and beat until foamy. Gradually incorporate confectioners' sugar, beating until the meringue holds stiff peaks.
  • Take a heaping tablespoon of meringue for each cookie and delicately place them on the baking sheets. Mold the meringue into football shapes with two slightly pointed ends using a spoon.
  • Bake cookies on the bottom rack in the preheated oven for about 1 1/2 hours until they are dry on the outside but slightly soft in the centers. Allow the cookies to cool completely on the baking sheets before removing.
  • Melt chocolate chips in a double boiler until smooth. Slowly mix in cream until thick but not pasty. Stir in 1 teaspoon sugar until dissolved. Dip cookies in ganache, sprinkle with crushed peppermint candy on parchment paper, and allow to set before refrigerating leftovers.

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