“This is my first posting for the Holiday Recipe Club. For this round all participants were required to use Peppermint, Gingerbread or Eggnog.”
Remember when I told you I had a special cookie I was making that takes after one of my favorite holiday drinks? My favorite holiday drink is…. Skinny Peppermint Mocha! Thanks Starbucks for always having some kind of delectable drink or treats for the season. I can’t wait to see what they have in store for Valentines! 🙂
I just love meringue cookies and this one is a little different, it is made with peppermint extract and then dipped in chocolate coffee and peppermint pieces. There light and airy and the chocolate really adds a special touch that takes these plain little guys to a whole another world!
I even made one shaped like a star for fun! All I did was place the meringue in a freezer bad, cut off the corner and added a pastry tip, but you don’t need the tip to shape your meringue. Sorry for the bad pics, they were hard for me to photograph, the lighting wasn’t very nice to me! I tried inside and outside, no luck!
Skinny Peppermint Mocha Meringue
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
1/4 tsp. peppermint extract
1/2 Cup Semi-sweet or milk chocolate chips
4 tsp/1packet of instant coffee or espresso
1/4 cup candy canes – broken into tiny piece
Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks.
Gradually add sugar, and peppermint extract continuing to beat until whites form stiff peaks.
Drop by spoonfuls 1 inch apart on the prepared cookie sheets.Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool.
In a shallow microwave safe bowl add chocolate and coffee and microwave for 20 second intervals, stirring the chocolate, cook until melted (about 40 seconds).
Add candy cane pieces to a shallow bowl. Dip cookies in chocolate then dip into candy cane pieces and place back on parchment paper. Repeat with all cookies. Let the chocolate set.
Store loosely covered in cool dry place.
Serving Size: 25 Cookies
Calories per cookie with Chocolate and Candy Cane pieces: 40, Fat: 1.3, Sodium: 10, Potassium: 10, Carbs: 7, Sugar: 7.9, Protein: .04
I want to give Erin from Big Fat Baker
a BIG special “thank you” for dealing with me! This was my first blog hop I was apart of!
I hope you enjoyed my Skinny Peppermint Mocha Meringue Cookie! Just think 3 of them is less then a Starbucks Grande! 🙂
Have a Wonderful Day!
DON’T FORGET TO CHECK OUT THE AMAZING HOLIDAY RECIPE BLOGGERS!