-
1
If meringue seems intimidating to you, visit the related blog post for step-by-step instructions and references.
-
2
Take two sheets of parchment paper and trace 4-5 dozen circles on them with pencil. Lay them upside down on two baking sheets. Set aside.
-
3
Preheat oven to 225 degrees F.
-
4
Set egg whites out until they reach room temperature.
-
5
Place egg whites in a mixing bowl and beat slowly until soft peaks begin to form. Add cream of tartar. Beat on medium speed until soft peaks fully form.
-
6
Increase speed to medium high and add sugar, slowly, to the inside edge of the bowl.
-
7
Increase speed to high and whip until stiff peaks form. Add the peppermint extract.
-
8
Fit a 1/4 inch piping tip (I used a #10) piping tip into a decorating/piping bag. With the paintbrush dipped in red gel paste food coloring (like AmeriColor), paint three stripes down the inside of the bag. A medium amount, not too heavy, not too light.
-
9
Spoon in meringue and pipe onto the parchment, filling the circles and lifting up at the end to form the curly tip. This might take a bit of practice.
-
10
Bake slowly for 1 1/2 hours. Don't peek! Let cool completely before filling. Store in an airtight container.
-
11
Ganache:
-
12
Heat the cream until almost boiling. Pour over the chocolate in a bowl. Let sit a few minutes. Stir until the chocolate is melted and blended. Cool in the fridge for 1 1/2 hours. Stir and place in same piping bag and tip to fill the cookies.
