Print

French Peppermint Cookies with Chocolate Ganache

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Light, crisp French-style peppermint meringue cookies dipped in rich chocolate ganache and topped with crushed peppermint. Elegant, festive, and wonderfully airy with a creamy chocolate finish.

Ingredients

3 egg whites, at room temperature

1/4 cup white sugar

1/4 tsp cream of tartar

1 dash peppermint extract (to taste)

2 cups confectioners’ sugar (as needed)

1 (6 oz) package semisweet chocolate chips

3/4 cup heavy whipping cream (as needed)

1 tsp white sugar

1 peppermint candy cane, finely crushed

Instructions

  1. Move the oven rack to the bottom position and preheat oven to 175°F (80°C). Line baking sheets with aluminum foil.
  2. In a double boiler over simmering water, whisk egg whites and 1/4 cup white sugar until smooth.
  3. Add cream of tartar and peppermint extract and beat until foamy.
  4. Gradually whisk in confectioners’ sugar and continue beating until stiff peaks form.
  5. Scoop 1 tablespoon mounds of meringue onto prepared sheets and shape into football-shaped cookies.
  6. Bake for 1 1/2 hours until dry on the outside but slightly soft inside. Cool completely before removing from foil.
  7. Prepare the ganache by melting chocolate chips in a double boiler until smooth.
  8. Add cream gradually until the ganache is thick but smooth. Stir in 1 teaspoon sugar until dissolved.
  9. Dip cooled meringue cookies into ganache, place on parchment, and sprinkle with crushed peppermint.
  10. Let set completely and refrigerate leftovers.

Notes

Swap peppermint extract for cinnamon, orange, raspberry, almond, or crème de menthe.

Drizzle ganache instead of dipping for lighter coverage.

Add a drop of food coloring for festive colors.

Mix cocoa powder into meringue for chocolate-peppermint flavor.

Use dark or white chocolate for different ganache styles.

Nutrition

Find it online: https://chocolatecoveredamy.com/french-peppermint-cookies-with-chocolate-ganache/