Peppermint Meringue Cookies
By the end of it all, there was so much red dye everywhere I looked like I'd murdered someone, but miraculously, it worked! For the filling I used a chocolate buttercream, but you can also use ganache.
Ingredients3 large egg whites
2 cups confectioner's sugar, separated
1/2 teaspoon peppermint extract
6 ounces butter, softened
2/3 cup cocoa powder
1/4 cup milk
1 teaspoon vanilla extract
Special SuppliesPiping bag and large star-shaped tip
Red gel food dye
Small paint brush, or toothpick
2. Beat the egg whites till soft peaks form, then slowly add 3/4 cup powdered sugar until glossy stiff peaks.
3. Stir in the peppermint extract.
4. Carefully paint 3 stripes of red dye along the side of the piping bag, then spoon 1/3 of meringue in the bag.
5. Pipe small stars on a parchment paper-lined baking sheet. Make sure to have an even number. Refill the bag as necessary, touching up the dye between fillings.
6. Bake for 1 1/2 hours.
7. When they have dried completely, place on a wire rack to cool.
8. Make buttercream: beat the softened butter until light and creamy, then slowly add the rest of the powdered sugar and the cocoa powder. Add the milk and vanilla and continue to stir until well combined.
9. Assemble the cookies: spoon or pipe a small dollop of buttercream onto the underside of a meringue, and smoosh another meringue of similar size to it.
Bam. Done. Let them dry completely, and don't store in an air-tight container, a plate works best.