Chocolate Mint Meringues

By peridot728

Ingredients

• 4 egg whites, room temperature
• 1 Tbsp white vinegar
• 1 Tbsp cornstarch
• 1 cup granulated sugar
• 3/4 tsp peppermint extract
• 1 drop green food coloring, gel
• 6 oz chocolate Candiquik, melted

Details

Servings 60
Preparation time 240mins
Cooking time 500mins

Preparation

Step 1

In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.
Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. While beating, slowly add the sugar in a steady stream. Add peppermint extract and food coloring.
Beat for 4 minutes on high until stiff peaks form.
Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.
Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.

Once set, dip into melted chocolate and return to parchment paper to set. ENJOY.

NOTES:
Bake them at a low temperature for a long time. I usually do 200 degrees for 80 minutes.
Use parchment paper! Easy to clean up, and mine never get browned bottoms.
Once done baking, turn oven off and let them set in the oven for hours. I usually make them in the evening, then let them sit in the oven overnight.
Don’t bake on a humid day. Don’t store them when it’s humid in your house.
Use JELL-O gelatin powder to add color and flavor (I usually add in a couple tablespoons of the powder).
Add your food coloring before beating to stiff peaks. It helps distribute it more evenly. I also find gel food coloring works better than liquid.
Use a pastry bag and tip for swirls and roses. Or use a spoon and drop by tablespoon onto parchment paper. You decide.
Use chocolate almond bark, Candiquik, or melting wafers for dipping your meringues. It sets up quick and doesn’t change the texture of your meringue.