Chocolate-Peppermint Meringue Toques

• 4 egg whites
• 1/4 tsp. cream of tartar
• 1 cup granulated sugar
• 1/2 tsp. peppermint extract
• 30 tiny red disc-shaped quins
• 4 oz. (1/2 of 225-g pkg.) Baker's Sweet Chocolate
• 1 Tbsp. icing sugar

1. Heat oven to 225 degrees F.
2. Beat egg whites and cream of tartar in large bowl with mixer on high speed 3 to 5 min.
3. or until soft peaks form.
4. Gradually add granulated sugar, 1 Tbsp.
5. at a time, beating constantly until stiff peaks form.
6. Whisk in peppermint extract.
7. Spoon into pastry bag fitted with large star tip.
8. Use to pipe meringue mixture into 30 shapes on parchment-covered baking sheets.
9. Top each with gum paste candy to resemble toque.
10. Bake 1-1/4 hours or just until meringues are dried.
11. (Do not let meringues brown.)
12. Turn off oven.
13. Open oven door slightly; let meringues sit in oven 2 hours or until completed cooled.
14. Melt chocolate as directed on package.
15. Dip bases of toques into chocolate; shake gently to let excess chocolate drip off.
16. Return to prepared baking sheets.
17. Let stand 2 hours or until chocolate is firm.
18. Sprinkle with icing sugar before serving.

egg whites, cream of tartar, sugar, peppermint, quins, chocolate, icing sugar

Taken from www.kraftrecipes.com/recipes/chocolate-peppermint-meringue-toques-171214.aspx (may not work)