Peppermint-Chocolate Meringue Kisses

Ingredients

• 4 large egg whites
• 1¼ cups granulated sugar
• ½ teaspoon salt
• 1½ teaspoons Madagascar Bourbon Pure Vanilla Bean Paste
• ¼ teaspoon Pure Peppermint Extract
• ¼ cup cocoa powder, Dutch-processed recommended

Directions

Preheat the oven to 250°F. Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Using a thin paintbrush or a toothpick, paint a thin line of all-natural red gel food coloring inside one piping bag, from the tip of the bag to about 3 inches from the top of the bag. Set aside until ready to use.

Combine the egg whites, sugar, and salt in the bowl of a stand mixer, and set over a double-boiler with simmering water. Be sure the level of the simmering water is below the bottom of the bowl. While whisking constantly, heat the mixture until hot to the touch, approximately 150°F. Carefully remove the bowl from the double-boiler and transfer to the stand mixer, fitted with the whip attachment. Whip the mixture on high speed until thick, glossy, and cooled to room temperature, 8 to 10 minutes.

Reduce the speed of the mixer and add the vanilla bean paste, and mix until fully combined. Transfer half of the vanilla bean meringue to another mixing bowl. Add the peppermint extract to one bowl and gently fold to evenly combine. Transfer the peppermint meringue into the piping bag with the red food coloring.

Sift the cocoa powder directly over the remaining meringue and gently fold until evenly combined. Note: The cocoa meringue will have a thicker consistency than the peppermint meringue once it’s fully mixed. Transfer the chocolate meringue to another piping bag. Trim the tips of the peppermint and chocolate meringue piping bags to have a ½-inch opening. Carefully slide the two piping bags of meringue into a third pastry bag, filling with a large round piping tip (Ateco #806, recommended).

Pipe the meringue into large kisses, about 2-inches round and 1½ inches high, leaving about 1-inch of room between each meringue. Bake until very crisp and nearly dried through, about 60 minutes. To check for doneness, break open one of the meringue kisses to determine if it’s still wet or moist inside. Let cool to room temperature on the baking sheets. Carefully remove the meringue kisses and serve immediately or store in an airtight container for up to 1 week.

Notes:

Recipe by Pastry Chef Jenny McCoy

  • 4 large (120 grams) egg whites
  • 250 grams granulated sugar
  • ½ teaspoon salt
  • 1½ teaspoons Madagascar Bourbon Pure Vanilla Bean Paste
  • ¼ teaspoon Pure Peppermint Extract
  • 30 grams cocoa powder, Dutch-processed recommended

Directions

Preheat the oven to 121°C. Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Using a thin paintbrush or a toothpick, paint a thin line of all natural red gel food coloring inside one piping bag, from the tip of the bag to about 7 centimeters from the top of the bag. Set aside until ready to use.

Combine the egg whites, sugar, and salt in the bowl of a stand mixer, and set over a double-boiler with simmering water. Be sure the level of the simmering water is below the bottom of the bowl. While whisking constantly, heat the mixture until hot to the touch, approximately 65°C. Carefully remove the bowl from the double-boiler and transfer to the stand mixer, fitted with the whip attachment. Whip the mixture on high speed until thick, glossy, and cooled to room temperature, 8 to 10 minutes.

Reduce the speed of the mixer and add the vanilla bean paste, and mix until fully combined. Transfer half of the vanilla bean meringue to another mixing bowl. Add the peppermint extract to one bowl and gently fold to evenly combine. Transfer the peppermint meringue into the piping bag with the red food coloring.

Sift the cocoa powder directly over the remaining meringue and gently fold until evenly combined. Note: The cocoa meringue will have a thicker consistency than the peppermint meringue once it’s fully mixed. Transfer the chocolate meringue to another piping bag. Trim the tips of the peppermint and chocolate meringue piping bags to have a 1.5-centimeters opening. Carefully slide the two piping bags of meringue into a third pastry bag, filling with a large round piping tip (Ateco #806, recommended).

Pipe the meringue into large kisses, about 5-centimeters round and 4-centimeters high, leaving about 1-inch of room between each meringue. Bake until very crisp and nearly dried through, about 60 minutes. To check for doneness, break open one of the meringue kisses to determine if it’s still wet or moist inside. Let cool to room temperature on the baking sheets. Carefully remove the meringue kisses and serve immediately or store in an airtight container for up to 1 week.

Notes:

Recipe by Pastry Chef Jenny McCoy

  • 30 minprep

  • 60 mincook

  • 4 dozenyield

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Pure Peppermint Extract 4oz

Pure Peppermint Extract