Ingredients:
4 egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
pinch of salt
1/2 teaspoon vanilla
1/2 teaspoon peppermint extract
Filling:
melted chocolate
TIPS:
Meringues should be made on non humid days,
otherwise they will be really sticky.
Always use room temperature egg whites.
Store meringues in an airtight container and
they will keep for at least week.
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Preparation:
-
Preheat oven to 250 F (120 C) and line large cookie sheet
with parchment paper or foil.
-
Mix together sugar and cream of tartar. Beat egg whites with
salt until frothy. Gradually add sugar mixture, one tablespoon at a time,
as well as peppermint extract and vanilla beating until shiny and stiff.
-
Drop mixture by small teaspoonful on cookie sheet. Try to
keep about the same size.
-
Bake about 45 to 50 minutes or until meringue is crisp and
comes off paper without sticking.
-
Remove paper with meringues from cookie sheet and cool on
rack. When meringues are completely cool remove from parchment paper.
-
Melt chocolate. Spread chocolate thinly on one side of meringue
and stick another meringue to it.
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