Name: French Peppermint Cookies with Chocolate Ganache
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Egg whites at room temperature - 3; White sugar - ¼ cup; Cream of tartar - ¼ teaspoon; Peppermint extract, or to taste - 1 dash; Confectioners' sugar, or as needed - 2 cups; Semisweet chocolate chips - 1 (6 ounce) package; Heavy whipping cream, or as needed - ¾ cup; White sugar, or to taste - 1 teaspoon; Peppermint candy cane, finely crushed - 1

Ingredients for - French Peppermint Cookies with Chocolate Ganache

1. Egg whites at room temperature 3

2. White sugar ¼ cup

3. Cream of tartar ¼ teaspoon

4. Peppermint extract, or to taste 1 dash

5. Confectioners' sugar, or as needed 2 cups

6. Semisweet chocolate chips 1 (6 ounce) package

7. Heavy whipping cream, or as needed ¾ cup

8. White sugar, or to taste 1 teaspoon

9. Peppermint candy cane, finely crushed 1

How to cook deliciously - French Peppermint Cookies with Chocolate Ganache

1 . Stage

Move rack to the bottom of oven and preheat oven to 175 degrees F (80 degrees C). Line baking sheets with aluminum foil.

2 . Stage

Whisk egg whites and 1/4 cup white sugar in the top of a double boiler set over simmering water until smooth. Whisk cream of tartar and peppermint extract into egg mixture and beat until foamy. Gradually whisk confectioners' sugar into mixture, beating until egg white meringue holds stiff peaks.

3 . Stage

Scoop about 1 tablespoon of meringue per cookie and gently transfer to the prepared baking sheets; use spoon to shape the meringue cookies into football shape with 2 gently pointed ends.

4 . Stage

Bake cookies on bottom rack of the preheated oven until dry on the outside but still slightly soft in the centers, about 1 1/2 hours. Let cool completely before removing from baking sheets.

5 . Stage

Melt chocolate chips in the top of a double boiler over simmering water until melted, stirring until smooth. Gradually mix cream into chocolate until mixture is thick but not pasty; stir 1 teaspoon white sugar into chocolate ganache until sugar has dissolved. Dip cookies in ganache. Place dipped cookies atop a piece of parchment paper and sprinkle with crushed peppermint candy. Let cookies set; refrigerate leftovers.