Peppermint Meringue Cookies with Bittersweet Ganache

If meringue seems intimidating to you, visit the related blog post for step-by-step instructions and references.

Take two sheets of parchment paper and trace 4-5 dozen circles on them with pencil. Lay them upside down on two baking sheets. Set aside.

Preheat oven to 225 degrees F.

Set egg whites out until they reach room temperature.

Place egg whites in a mixing bowl and beat slowly until soft peaks begin to form. Add cream of tartar. Beat on medium speed until soft peaks fully form.

Increase speed to medium high and add sugar, slowly, to the inside edge of the bowl.

Increase speed to high and whip until stiff peaks form. Add the peppermint extract.

Fit a 1/4 inch piping tip (I used a #10) piping tip into a decorating/piping bag. With the paintbrush dipped in red gel paste food coloring (like AmeriColor), paint three stripes down the inside of the bag. A medium amount, not too heavy, not too light.

Spoon in meringue and pipe onto the parchment, filling the circles and lifting up at the end to form the curly tip. This might take a bit of practice.

Bake slowly for 1 1/2 hours. Don’t peek! Let cool completely before filling. Store in an airtight container.

Ganache:

Heat the cream until almost boiling. Pour over the chocolate in a bowl. Let sit a few minutes. Stir until the chocolate is melted and blended. Cool in the fridge for 1 1/2 hours. Stir and place in same piping bag and tip to fill the cookies.