Page 279 - 28_Days_of_Clean_Eating.sanet.cd

Chocolate-Dipped
Vegetarian
Gluten-Free
Peppermint Meringues
Dairy-Free

These crispy cookies are only 14 calories each, and they’re just
the ticket to satisfying your sweet tooth. For a fun twist, sprinkle
crushed peppermints onto the chocolate before it dries. It’ll make
the perfect gift for the holidays.
Cooking Tip: Wait to add the peppermint extract until after the
egg whites are beaten to stif peaks. Peppermint extract usually
contains peppermint oil, which will prevent the egg whites from
forming stif peaks if you add it too soon.
3 egg whites ¼ teaspoon pure
¼ teaspoon cream of tartar peppermint extract
3 tablespoons pure 4 ounces 70% bittersweet
maple syrup chocolate, chopped
1. Preheat the oven to 250°F.
2. Line rimmed baking sheets with parchment paper.
3. In a mixer, beat the egg whites and cream of tartar to soft peaks.
Add the maple syrup and beat until stif peaks form. Gently fold
in the peppermint extract.
4. Transfer the mixture to a pastry bag fitted with a ⁄ 2-inch tip. Pipe
1
the mixture onto the prepared baking sheet to 1-inch rounds.
5. Bake for 35 to 40 minutes or until dry. Remove the cookies from
the oven and let them cool completely on the pan.
6. Place the chocolate in a small bowl over a saucepan of simmer-
ing water. Cook for 5 minutes, or until the chocolate is melted,
stirring frequently.

278 28 Days of Clean Eating