Imagine a dessert so light it practically floats, so beautiful it could be a holiday decoration, and so delicious it'll make your taste buds dance! These Little Bits Meringue Wreaths are not just a treat; they're a culinary masterpiece that transforms simple ingredients into a show-stopping dessert. With a delicate, crisp texture and a perfect balance of sweet vanilla, rich chocolate, and refreshing peppermint, these wreaths are about to become your new favorite holiday indulgence that will have everyone asking, "How did you make these?"
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- 1/4 cup crushed peppermint candies
Instructions
- Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper, creating a 12-inch circle as a guide if desired. You can draw the circle on the underside of the parchment for reference.
- In a clean, dry mixing bowl, add the 3 large egg whites. Ensure there is no yolk or grease in the bowl, as this can prevent the egg whites from whipping properly.
- Using an electric mixer, beat the egg whites on medium speed until they become frothy. This should take about 1-2 minutes.
- Add the 1/4 teaspoon of cream of tartar to the egg whites. Increase the mixer speed to high and continue beating until soft peaks form. This means that when you lift the beaters, the peaks will bend over slightly.
- Gradually add the 3/4 cup of granulated sugar, one tablespoon at a time, while continuing to beat the egg whites on high speed. This process should take about 5-7 minutes. You want the mixture to become glossy and form stiff peaks that stand straight up when the beaters are lifted.
- Once the sugar is fully incorporated and the meringue is glossy, add the 1 teaspoon of vanilla extract and mix briefly until combined.
- Gently fold in the 1/4 cup of mini chocolate chips and 1/4 cup of crushed peppermint candies using a rubber spatula. Be careful not to deflate the meringue.
- Using a piping bag fitted with a large star tip or a plastic bag with the corner snipped off, pipe the meringue mixture onto the prepared baking sheet in a circular wreath shape. You can create small swirls or peaks to give it a decorative look.
- Once you have piped the wreath, use a spatula to smooth out any rough edges and create a more polished appearance if desired.
- Place the baking sheet in the preheated oven and bake for 1 hour. The meringue should be dry to the touch and can be easily lifted from the parchment paper.
- After baking, turn off the oven and leave the meringue in the oven for an additional hour to cool completely. This helps to prevent cracking.
- Once cooled, carefully remove the meringue wreath from the parchment paper and transfer it to a serving plate. You can garnish it with additional crushed peppermint candies or chocolate chips if desired.
- Serve your Little Bits Meringue Wreaths as a festive treat, and enjoy the light, airy texture combined with the delightful crunch of peppermint and chocolate!
Tips
- Temperature Matters: Ensure your egg whites are at room temperature for maximum volume.
- Keep It Clean: Use a spotlessly clean, grease-free bowl and beaters to help egg whites whip perfectly.
- Sugar Technique: Add sugar gradually and slowly to prevent deflating the meringue.
- Soft vs. Stiff Peaks: Learn to recognize the difference - stiff peaks should stand straight up when beaters are lifted.
- Gentle Folding: When adding mix-ins like chocolate chips and peppermint, fold gently to maintain the meringue's airiness.
- Low and Slow: The low oven temperature and extended baking time ensure a crisp, dry meringue without browning.
- Cooling Is Crucial: Leaving the meringue in the turned-off oven helps prevent cracking and ensures a perfect texture.
- Storage Tip: Store in an airtight container in a cool, dry place to maintain crispness.
Nutrition Facts
Calories: 80kcal
Carbohydrates: 19g
Protein: 1g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
