12 Days of Cookies – Chocolate Peppermint Meringue Kisses

I picked up the Better Homes and Gardens holiday baking issue at the beginning of the month and turned down this page instantly. I knew I’d be making these cookies for the 12 Days of Cookies. Then, I saw another variation in my Google Reader on the Joy the Baker blog. Hers have a pretty red stripe on the white meringue. I decided to meld these two recipes into one. I basically followed the BHG recipe but just added the red stripes.

As I mentioned the other day, I love the chocolate and peppermint combination. I need to start baking with it more often throughout the year instead of just at the holidays.

These cookies are very easy to make. The hardest part is probably the piping since meringue is very sticky. I made sure I had everything ready to go before I started. I used a small paintbrush to paint 3 stripes into my piping bag using Wiltons Christmas Red coloring gel. I used my big fat star tip too. The first few came out all white but those will be the taste test cookies. The rest came out with beautiful red stripes.

It also took me a while to get the hang of piping kisses. My piping skills only go as far as piping big swirls on cupcakes. I looked around the Internet and found this site with information about piping various shapes. I somewhat followed what they said for stars. Basically, I started with my tip a little above the cookie sheet. Then I squeezed some and stopped squeezing before pulling the tip straight up from the kiss. I think they turned out pretty good looking.

Chocolate Peppermint Meringue Kisses – from Better Homes and Gardens – I got around 100
4 egg whites
1/4 teaspoon salt
1/4 teaspoon cider vinegar
1/4 teaspoon peppermint extract
1-1/3 cups sugar
1 cup milk chocolate pieces – I used a mix of dark, bittersweet, and semisweet chips
1 teaspoon shortening
1-1/4 cups crushed striped round peppermint candies* (about 50 candies) – I used 1 box of candy canes

Place egg whites in a large bowl. Let stand at room temperature for 30 minutes. Preheat oven to 300 degrees F. Line two very large baking sheets with parchment paper or foil; set aside.

For meringue: Add salt, vinegar, and peppermint extract to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is nearly dissolved. Be sure to be patient and add the sugar slowly. I wasn’t patient enough so my meringue had a somewhat gritty texture. You can see it in the pictures of the final product if you look closely.

Transfer meringue to a decorating bag fitted with a 1/2-inch star tip. Pipe 1-inch kisses 1 inch apart onto the prepared baking sheets. Bake all of the meringue kisses at the same time on separate oven racks for 7 minutes. Turn off oven; let meringues dry in oven with door closed for 1 hour. Lift meringues off paper or foil. Transfer to wire racks; cool completely.

In a small saucepan, combine chocolate pieces and shortening. Cook and stir over low heat just until melted. Remove from heat. Spread crushed candy in a shallow dish. Dip bottoms of meringues in chocolate, then dip in crushed candies. Place on waxed paper and let stand until chocolate is set. Makes about 192 meringue kisses.

My 12 Days of Cookies:
Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate
Day 4: Fudge
Day 5: Cranberry Orange Cookies
Day 6: Chocolate Chip Snowballs
Day 7: Peppermint Chocolate Cookies
Day 8: Snickerdoodles
Day 9: Candy Cane & Mint Kiss Cookies

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14 Responses to “Boston Cream Pie Cheesecake”

  1. #
    1
    Steph — November 28, 2012 at 7:39 am

    This is heavenly!!!

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    2
    Eva @ Eva Bakes — November 28, 2012 at 8:42 am

    This looks amazing!

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    3
    Bee — November 28, 2012 at 12:04 pm

    I LOVE Boston Cream pie, and I do love the custard filling but… I never turn down a good cheesecake! This is lovely.

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    4
    Ana Fleischmann — November 28, 2012 at 12:14 pm

    OMG, it looks SO scrumptious! Trying it very soon!!

  5. #
    5
    Mal — November 28, 2012 at 1:03 pm

    Yum! I’d love a slice of this right now

    Mal @ The Chic Geek

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    6
    Rachel @ Baked by Rachel — November 28, 2012 at 4:35 pm

    Yours looks fantastic! So funny we both had a similar idea.

    • beantownbaker — November 28th, 2012 @ 9:34 pm

      I know! It’s always crazy when stuff like that happens.

  7. #
    7
    Tim — November 29, 2012 at 6:59 am

    Being from Boston, I appreciate this Boston Cream Pie Cheesecake!

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    8
    Shannon G — November 29, 2012 at 10:51 am

    such a great-looking dessert! great minds 😉

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    9
    Megan — November 29, 2012 at 6:09 pm

    That looks amazing. I love pastry cream and am kind of surprised you don’t like it… even really good pastry cream? (There’s a lot of bad pastry cream out there.)

    • beantownbaker — November 30th, 2012 @ 10:38 am

      Yea, it’s really a texture thing for me. I don’t like yogurt for the same reason. Although, maybe I’ve just never had good pastry cream…

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    10
    Tracy — December 3, 2012 at 5:34 pm

    I love the look of this pie/cake! Seeing the sponge layers and the cheesecake layer makes for an impressive looking cake!

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    11
    zahraa saab — May 13, 2014 at 3:18 pm

    Hi there ! I was wondering after refrigerating the cheesecake overnight, how much do i have to freeze it for ??? Thank u ! 🙂

    • beantownbaker — May 17th, 2014 @ 6:10 pm

      Just for a couple hours. It is just to make it more firm.

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