Chocolate-Peppermint Meringue Toques

1. 1

   Heat oven to 225 degrees F.

2. 2

   Beat egg whites and cream of tartar in large bowl with mixer on high speed 3 to 5 min.

3. 3

   or until soft peaks form.

4. 4

   Gradually add granulated sugar, 1 Tbsp.

5. 5

   at a time, beating constantly until stiff peaks form.

6. 6

   Whisk in peppermint extract.

7. 7

   Spoon into pastry bag fitted with large star tip.

8. 8

   Use to pipe meringue mixture into 30 shapes on parchment-covered baking sheets.

9. 9

   Top each with gum paste candy to resemble toque.

10. 10

    Bake 1-1/4 hours or just until meringues are dried.

11. 11

    (Do not let meringues brown.)

12. 12

    Turn off oven.

13. 13

    Open oven door slightly; let meringues sit in oven 2 hours or until completed cooled.

14. 14

    Melt chocolate as directed on package.

15. 15

    Dip bases of toques into chocolate; shake gently to let excess chocolate drip off.

16. 16

    Return to prepared baking sheets.

17. 17

    Let stand 2 hours or until chocolate is firm.

18. 18

    Sprinkle with icing sugar before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.