Chocolate-Dipped Peppermint Meringue Cookies
- 6 large egg whites
- 1 1/2 teaspoons white vinegar
- 1 1/2 cups sugar
- 1 teaspoon peppermint extract
- Red food coloring gel
- 2 cups milk chocolate morsels
- Preheat oven to 200u0b0. Let egg whites stand 20 minutes. Beat egg whites at high speed with an electric mixer, using whisk attachment, until stiff peaks form. Reduce speed to medium. Add vinegar; add sugar, 1/2 cup at a time, and beat until blended. Beat 2 minutes. Beat in extract.
- Paint 3 or 4 evenly spaced thin stripes of red food coloring gel on inside of a decorating bag, starting at tip and ending three-fourths of the way up bag. Gently spoon meringue into center of bag, filling three-fourths full. Snip end of bag. Pipe about 2 Tbsp. meringue onto 1 parchment paper-lined baking sheet, leaving 1 inch between each cookie. Repeat with remaining meringue, using a clean bag for each batch.
- Bake at 200u0b0 for 2 hours. Turn off oven, and let meringues stand in oven until completely cool (about 3 hours).
- Melt milk chocolate morsels in microwave according to package directions. Stir until smooth. Dip bottom of each cooled cookie in melted chocolate, and place on a parchment paper-lined baking sheet. Let stand 15 minutes or until chocolate sets.
egg whites, white vinegar, sugar, peppermint, red food coloring gel, milk chocolate
Taken from www.myrecipes.com/recipe/chocolate-dipped-peppermint-meringue-cookies (may not work)