Crunchy Chocolate Dipped Candy Cane Meringues (Vegan, Gluten Free) that melt in your mouth. When I was a child we called these Kisses Cookies.
As peppermint extract is made from distilled angel’s breath then it only stands to reason that peppermint meringues taste like angel’s kisses. I dip my peppermint meringues in dark chocolate to keep them from floating away.
Rosh Hashanah is coming soon. There is a tradition to start the New Year with a bite of something round and sweet as you wish the coming year to be. This year I will begin my New Year with something round and sweet and minty and chocolatey.
If you love the combination of Chocolate and Mint then try my easy peasy Vegan Thin Mints.
Or my outrageously delicious Mint Milano Cookies that give Pepperidge Farms a run for their money.
Or if you happen to be in the midst of a heat wave nothing will cool you off like my creamy Matcha Mint Ice Cream Sandwiches.
As you can see from the photo below I have a miniature princess infestation. Those who follow me on Instagram already know of my struggles with these petulant, prideful, prima donnas.
I turned my back for a minute and these sassy royals were frolicking in my meringues. When I asked them to vacate the bowl Cinderella aka Little Miss Bossy Pants was saltier that a sailer.
Chocolate Dipped Vegan Candy Cane Meringues
“There is a place where the sidewalk ends,
And before the street begins,
And there the grass grows soft and white,
And there the sun burns crimson bright,
And there the moon-bird rests from his flight
To cool in the peppermint wind.”
– Shel Sivertein
Minty little bites that melt in your mouth. Keep a tin on hand for those moments when you want to hit your boss. Do what I do and pop a couple of these in your mouth instead.
Heat your oven to 175 Fahrenheit. Place parchment paper on two sheet pans.
Clean your mixer bowl and balloon whisk attachment with a quick wipe and rinse with vinegar. Check out my Aquafaba page for more Aquafaba basics.
Place aquafaba and cream of tartar into the bowl of a stand mixer fitted with a balloon attachment. Turn the mixer on medium for a couple of minutes until the liquid is foamy and not so sloshy.
Now turn the speed up as high as it will go and whip for as long as it takes till you get stiff peaks. (7-12 minutes)
Add your vanilla and peppermint extract. Keep whipping.
Slowly add the sugar 1 tablespoon at a time while still whipping. Make sure the sugar is completely incorporated and you have a lovely glossy, marshmallowy texture. Keep whipping until you have stiff peaks.
Place your selected nozzle into your pastry bag and secure with a coupler. I used a large star tip. If using food coloring or gel coloring: paint four strips of varying thickness up the side of the pastry bag at equal intervals from tip to mid way up the bag.
Pipe your meringues. Place your sheet pans with meringues in the oven and close the oven door. Bake at 175 to 200. They will take about two hours to dry out completely. Once fully dried out and cooled then melt your chocolate in the microwave and dip each meringue in the melted chocolate. Place on parchment and allow the chocolate to set up.
If you are not eating right away then store in cookie tins with a desiccant packet.