Ingredients

The following ingredients have 4 Servings
  • 3 egg whites
  • Pinch fine sea salt
  • 1/3 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 cup powdered sugar (unsifted)
  • 1/4 teaspoon peppermint or mint extract
  • Food coloring (optional)
  • 4 ounces dark chocolate

Instruction

  • Preheat oven to 200°F and line two baking sheets with parchment or Silpat liners.
  • In a mixing bowl, beat egg whites, salt, and granulated sugar until foamy.
  • Add cream of tartar, powdered sugar, and peppermint extract and beat until stiff peaks form.
  • Using a small paintbrush, paint lines inside pastry bag fitted with a star tip. Fill pastry bag with meringue.
  • Pipe meringue onto prepared sheets, forming small kisses.
  • Bake for about 2 hours, then turn oven off, leave door ajar, and let meringues rest for at least 1 hour, until completely dry.
  • When meringues are dry, melt dark chocolate in the microwave in 30-second intervals, stirring until smooth.
  • Carefully dip bottoms of meringues into chocolate and place back onto cooking sheet. Let rest until set. Do not put in the refrigerator.
  • Store in an airtight container.