Ingredients
The following ingredients have 4 Servings
- 3 egg whites, from large eggs
- ¼ teaspoon cream of tartar ((notes))
- ¾ cup caster (superfine) sugar ((150g / 5.3oz))
- ½ teaspoon peppermint extract ((notes))
- 150 g dark chocolate, melted
- 2 candy canes, crushed
Instruction
- Preheat oven to 130C / 110C fan forced / 265F. Line 2 cookie sheets with baking paper.
- In a stand mixer, with the whisk attachment (or using a handheld beater), beat the egg whites to soft peak stage on medium-high speed. About 5 minutes.
- Sift over the cream of tartar and beat through.
- With the mixer on low, add the sugar one tablespoon at a time, counting to 20 seconds between each addition.
- Turn the beater up to high and continue beating until the egg whites are thick and glossy and at stiff peak stage. Test the mixture by rubbing a little between your finger and thumb. It should be smooth. If it is still grainy, keep beating until it is smooth when you test it.
- Add the peppermint extract and give the meringue one final beat to mix it through
- Transfer the meringue to a piping bag fitted with an open hole piping tip. Holding the piping bag directly upright, about 1cm from the tray, pipe a dollop of meringue about 1 ½ inches wide, then slowly lift the bag up to create a point. Repeat over and over, adding meringues about 2 inches apart on the trays.
- If you like, you can sprinkle some crushed candy canes over the top of the meringues before baking.
- Bake for 50 minutes (for a crisp shell and chewy inside - see notes). Remove from oven, and let them cool to room temperature before moving.
- Very gently peel away from the baking paper and dip the bases in melted chocolate. Now dip them in crushed candy canes, then place back on the tray. Let them sit in a cool place (not the fridge) to set completely. Be very light-handed when dipping in chocolate as they are very fragile.
