Recipes Cuisine European French French Peppermint Cookies with Chocolate Ganache 4.5 (2) 1 Review 2 Photos Crisp on the outside, softer in the middle, and coated with creamy chocolate ganache. These French-influenced cookies have a meringue-and-confectioners'-sugar base with peppermint flavoring and peppermint candy. You may add any flavoring, including cinnamon, creme de menthe, raspberry, orange, etc. in lieu of peppermint. Garnish with peppermint or as desired. Submitted by Lillie Published on June 18, 2020 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 1 hr 30 mins Additional Time: 30 mins Total Time: 2 hrs 30 mins Servings: 24 Yield: 2 dozen cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 3 egg whites at room temperature ¼ cup white sugar ¼ teaspoon cream of tartar 1 dash peppermint extract, or to taste 2 cups confectioners' sugar, or as needed 1 (6 ounce) package semisweet chocolate chips ¾ cup heavy whipping cream, or as needed 1 teaspoon white sugar, or to taste 1 peppermint candy cane, finely crushed Directions Move rack to the bottom of oven and preheat oven to 175 degrees F (80 degrees C). Line baking sheets with aluminum foil. 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. 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. 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. 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. Cook's Note: If chocolate ganache thickens too much while cooling, add more cream or evaporated milk while reheating in double boiler. I Made It Print Nutrition Facts (per serving) 115 Calories 5g Fat 19g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 115 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 10mg 3% Sodium 11mg 0% Total Carbohydrate 19g 7% Dietary Fiber 0g 1% Total Sugars 17g Protein 1g 2% Calcium 8mg 1% Iron 0mg 1% Potassium 43mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.