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Desserts
American
Makes about 30-32 candies
30 minutes
1 hour 30 minutes
3 Egg Whites
3/4 cup Granulated Sugar
1/4 tsp. Pure Peppermint Extract
A couple drops Red Food Coloring
3/4 cup Dark Chocolate Chips
1 cup Heavy Cream
1 3 oz. package Melissa's Dried Tart Cherries -- chopped
Preheat the oven to 175ºF.
Coat 2 baking sheets with cooking spray and top with parchment paper.
In a heat-proof bowl, add the egg whites and sugar. Place the bowl over a pot of simmering water, making sure that the bottom of the bowl does not contact the water.
Stir the egg whites until sugar dissolves, about 3 minutes. Transfer the mixture to a mixing bowl and whip to stiff peaks.
Whip in the peppermint extract and transfer to a pastry bag with a plain round tip.
Add the food color to the mix and swirl with a skewer.
On the parchment paper, pipe 1 1/2-inch cups, about 2-inches apart. Bake in the oven for about 1 1/2 to 1 3/4 hours, or until meringues are firm but not browned.
When done, carefully remove them from the parchment paper and place them on a wire rack to cool.
Meanwhile, make the chocolate-cherry filling: Place the chocolate chips and chopped cherries in a heat-proof bowl. Heat the cream just to a simmer and pour over the chocolate. Let stand for 2 minutes and then mix until smooth. Loosely cover with plastic wrap and cut 2 or 3 holes in it to let the heat escape. Place in the refrigerator to set for at least 1 hour. Remove the chocolate from the refrigerator and whip. Place the mixture in a piping bag and fill the meringues. Garnish with crumbled candy canes.
This is a tasty holiday treat.
