French Peppermint Cookies with Chocolate Ganache

Light meringue cookies made with egg whites are crisp on the outside, softer in the middle, and dipped in creamy chocolate ganache. Flavor them with peppermint extract and a sprinkle of crushed candy canes or add any flavoring you like.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 115 Calories

Ingredients

• 1 (6 ounce) package semisweet chocolate chips
• 1 teaspoon white sugar, or to taste
• 1 peppermint candy cane, finely crushed
• 3 egg whites at room temperature
• 1 dash peppermint extract, or to taste
• 0.25 cup white sugar
• 0.25 teaspoon cream of tartar
• 2 cups confectioners' sugar, or as needed
• 0.75 cup heavy whipping cream, or as needed

Recipe Instructions

Step 1

Move rack to the bottom of oven and preheat oven to 175 degrees F (80 degrees C). Line baking sheets with aluminum foil.

Step 2

Scoop about 1 tablespoon of meringue per cookie and gently transfer to the prepared baking sheets; use spoon to shape the meringue cookies into football shape with 2 gently pointed ends.

Step 3

Bake cookies on bottom rack of the preheated oven until dry on the outside but still slightly soft in the centers, about 1 1/2 hours. Let cool completely before removing from baking sheets.

Step 4

Melt chocolate chips in the top of a double boiler over simmering water until melted, stirring until smooth. Gradually mix cream into chocolate until mixture is thick but not pasty; stir 1 teaspoon white sugar into chocolate ganache until sugar has dissolved. Dip cookies in ganache. Place dipped cookies atop a piece of parchment paper and sprinkle with crushed peppermint candy. Let cookies set; refrigerate leftovers.

Step 5

Whisk egg whites and 1/4 cup white sugar in the top of a double boiler set over simmering water until smooth. Whisk cream of tartar and peppermint extract into egg mixture and beat until foamy. Gradually whisk confectioners' sugar into mixture, beating until egg white meringue holds stiff peaks.