Chocolate Peppermint Meringues

If you are tired of the same old desserts after dinner, here's something that may pique your curiosity. Instead of serving a heavy slice of cake or a rich slice of pie, consider making these fluffy, weightless puffs of air. The chocolate flavor is delicate and the peppermint flavor is the star. Just one or two of these meringues will be enough to sate your sweet tooth and soothe your stomach. Best of all, you can make these any time of year - they're not just for Christmas.

Chocolate Peppermint Meringues

2 tbsp. cocoa powder

½ cup superfine sugar

2 large egg whites, at room temperature

¼ tsp. cream of tartar

½ tsp. peppermint extract

Pinch of kosher salt

Preheat the oven to 250 degrees. Spray two baking sheets with nonstick cooking spray.

In a small bowl, sift together the cocoa and superfine sugar. In the bowl of a stand mixer fitted with the whisk addition, add the egg whites, cream of tartar and salt. Turn the mixer to the highest speed it will go and let the egg whites come to soft peaks. Add the sugar mixture a tablespoonful at a time, letting the mixture combine for 1 minute before adding more. At the very end, add the peppermint extract and briefly mix.

Drop the mixture using a small cookie scoop onto the baking sheets. You can also pipe the meringue onto the baking sheets for a fancier presentation, if desired. Place in the oven and bake for 1 hour. Turn off the oven and crack the door slightly. Leave the meringues at least two hours or overnight.

Store in an airtight container and do not freeze.

Makes around 18

NOTE:  If you don't want to buy superfine sugar from the store, it's simple to make your own. Measure out your sugar and put it in your food processor. Pulse it until it becomes very fine.