Delicate, melt-in-your-mouth chocolate peppermint Christmas meringue cookies are a perfect addition to your cookie trays.
Christmas meringue cookies
The combination of peppermint, chocolate and sugar to create one of our favorite storybook characters, Rudolph, is peak Christmas. I just love these meringue cookies so very very much.
While the decorating is quick and easy, note that the cooking time is long (two to four hours). But you can do the meringue cookie part one day and the antler, eyes and nose part the next day.
The peppermint chocolate flavors are exactly right. The airy meringue melts in your mouth. And so simple and easy to make.
Reindeer meringue cookies originally appeared on my other blog, theDecoratedCookie.com.
Here are some more Rudolph-themed treats to bake and give and eat.
Check out this adorable peanut butter reindeer fudge. Or these silly chocolate reindeer Rice Krispie Treats.
Try some cinnamon sugar Rudolph biscuits. Or, add some Rudolph cookie sticks to your trays.
Reindeer hot chocolate bombs are amazing! And chocolate pretzel reindeers are adorable.
ingredients and tools you'll need to make meringues
These light and airy cookies are filled with flavor.
Be sure to have baking trays and parchment paper to line the trays.
You'll need large egg whites. To separate egg whites, crack the egg in the middle and hold each half over a bowl. Move the yolk from shell to shell until all of the egg whites are in the bowl.
Cream of tartar helps to stabilize the egg whites.
I recommend pure peppermint extract, NOT mint.
Granulated sugar is a key ingredient for meringues.
Unsweetened cocoa powder adds a chocolatey twist.
To decorate the cookies as Rudolph:
I suggest piping the meringue using disposable decorating bags. They make the process so much easier. Insert a plain size-12 round decorating tip.
To pipe the antlers, you'll need chocolate chips or cocoa candy melts.
For Rudolph's nose, use red hots candy OR any comparable red candy.
I love candy eyes! I use them for all my cute treats.
TIPS to making reindeer meringue cookies
Separate the egg whites in a separate bowl than the one you'll mix your cookies. This way, you can more easily remove shell and and errant yolk.
Make sure your bowl and spatulas and whisks are GREASE-FREE! Even the smallest amount can deflate meringue.
Add the sugar gradually.
You'll need to whip the mixture very well. It may take a few minutes. You want the mixture to be glossy with stiff peaks. (Stiff peaks meaning if you hold up the whisk, the meringue will keep its shape and not fall or fold into itself.)
If your meringues feel chewy, you can return them to the oven for 10 to 15 minutes. Just watch that they don't overcook.
reindeer meringue cookies recipe
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