CHOCOLATE PEPPERMINT MERINGUE DROPS
A delicate cookie with a soft peppermint flavor and scent. Perfect little cookies for Valentine's Day!
Provided by Mrs. P
Categories Desserts Cookies Meringue Cookies
Time 1h5m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites, cream of tartar, and peppermint oil together in a mixing bowl with an electric mixer on medium-high speed until soft peaks form. Beat in sugar, about 1 tablespoon at a time; beat in food coloring if desired, until the mixture is glossy and forms stiff peaks. Very gently fold in the crushed candy canes and chocolate chips. Drop the meringue by tablespoon onto the prepared baking sheet.
- Bake in the preheated oven until dry, 28 to 33 minutes. Cool the cookies on baking sheet on a rack for 20 minutes before removing from parchment paper.
Nutrition Facts : Calories 45.4 calories, Carbohydrate 9.5 g, Fat 0.8 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 6.9 mg, Sugar 8.3 g
WHITE CHOCOLATE-PEPPERMINT DROPS
Provided by Food Network Kitchen
Time 2h10m
Yield about 18 cookies
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Place one-third of the white chocolate in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Set aside to cool slightly. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the melted white chocolate until smooth, then beat in the egg and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until combined. Beat in half of the remaining chopped white chocolate. Roll heaping tablespoonfuls of dough into balls and arrange about 2 inches apart on the prepared baking sheets. Bake the cookies, switching the position of the pans halfway through, until the edges are slightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to a rack to cool completely. Make the glaze: Microwave the remaining chopped white chocolate (you can use the same bowl as before) in 30-second intervals, stirring, until melted; stir in the heavy cream, and peppermint extract to taste. Dip the tops of the cookies in the glaze and return to the rack. Sprinkle with the crushed candy cane and let set, about 1 hour.
- Photograph by Johnny Miller
CHOCOLATE PEPPERMINT DROPS
Make and share this Chocolate Peppermint Drops recipe from Food.com.
Provided by senseicheryl
Categories Drop Cookies
Time 21m
Yield 3 1/2 dozen cookies, 42 serving(s)
Number Of Ingredients 11
Steps:
- Combine margarine, sugars, extracts and eggs in a large bowl; mix well.
- Add remaining ingredients except candy canes; blend well.
- Chill for 15 minutes, or until dough is easy to handle.
- Roll well-rounded teaspoons of dough into balls; place on parchment paper-lined baking sheets.
- Bake at 325 degrees for 11 to 13 minutes, or until cookies are puffed and centers are set.
- Remove from oven; with back of a spoon, immediately and gently make a well in center of cookies. Spoon about 1/2 teaspoon of crushed candy into well.
- Let stand for 2 to 3 minutes before removing from baking sheet.
Nutrition Facts : Calories 93.3, Fat 4.8, SaturatedFat 1, Cholesterol 10.1, Sodium 113.5, Carbohydrate 12, Fiber 0.7, Sugar 6.6, Protein 1.3
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