Chocolate-Dipped Peppermint Meringues

So I'm back, sort of.
I got the urge to bake yesterday, and since meringues are so simple, I figured I'd made some more. :)

Not much of a story this time, I'm a bit under the weather, but I'm going to be making dinner tomorrow consisting of DUCK, duck fat fried potatoes, and an apple pie...so stay tuned for an in depth post on those, probably Monday. :)





Chocolate-Dipped Peppermint Meringues:
4 egg whites
1 cup of granulated sugar
1 tsp of cream of tartar (or lemon juice, if you prefer)
1 finely crushed candy cane

1 cup of melted chocolate (for much much later :) )

Preheat oven to 200 degrees Fahrenheit
Please please please do not whip these by hand, unless you have the arm strength of a thousand men.
Whip the egg whites and cream of tartar together until soft peaks form.
Add in the sugar, a few tablespoons at a time, with the mixer going until it's all incorporated. Whip until stiff peaks form. (dip the whisk in the whites, and the whites on it should stand straight up when you hold it up )
Mix in the candy cane powder, and put the meringue in a piping bag.
Line a cookie sheet with parchment paper, and pipe the meringues out in whatever shape/size you want.
Bake them for 2 hours
If you don't have as much time, or a short attention span, make them on the small side, and bake them for less time,but be certain to check them after an hour. (take one out, and let it cool for a bit on the counter, then check the doneness by snapping it in half)
(mine are fairly large, and browned because I spaced out while they were in the oven XD )

After letting them cool for a few minutes, dip the bottoms in chocolate, and set them back on the parchment paper until the chocolate sets up.

Enjoy! (and hide them from your relatives :3 )

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