Candy Cane Chocolate Truffle Meringues - The Hopeless Housewife®

Candy Cane Chocolate Truffle Meringues

By Erika on December 13th, 2013 / / 4 Comments

 

Candy Cane Chocolate Truffle Meringues 12 | The Hopeless Housewife

Well, at this point it’s obvious I love candy canes. Funny, I don’t love to sit around eating a whole candy cane but I love crushed candy canes mixed in things and sprinkled on things…they are crunchy and like eating a little piece of winter, I love it! These Candy Cane Chocolate Truffle Meringues are also like eating a little piece of winter…on a cloud!! They look hard to make but really- they are quite simple. Just a few ingredients but there is a little bit of baking and waiting time so plan accordingly. These WILL impress at your Christmas function or holiday party so they’re worth it!

Candy Cane Chocolate Truffle Meringues 2 | The Hopeless Housewife

 

Candy Cane Chocolate Truffle Meringues | The Hopeless Housewife

 

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Candy Cane Chocolate Truffle Meringues

 

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Candy Cane Chocolate Truffle Meringues

Yield: Makes 20-24 meringues

Ingredients:

3 egg whites, room temperature
¼ teaspoon cream of tartar
½ teaspoon vanilla
dash salt
½ cup sugar
6 candy canes, crushed and divided
For the filling:
16 ounces bittersweet chocolate, chopped into shavings and small pieces
1 cup heavy cream

Instructions:

Preheat oven to 225º F and move rack to the center.
In the mixing bowl of a stand mixer (or use large mixing bowl with electric beater), add egg whites, cream of tartar, vanilla and salt and beat on medium high until frothy (but no peaks). Start adding sugar 1 tablespoon at a time and continue beating until all sugar is incorporated. Continue to beat until stiff peaks form and mixture is shiny (do not overbeat to where it’s dry). Fold in half of the crushed candy canes.
Drop heaping tablespoon sized rounds onto parchment-lined baking sheets. You should get 12 to a sheet. Each meringue should be about 2 ¼ inches wide. Make small wells in the center to hold the chocolate truffle mixture (you will fill after they are cooked). Sprinkle about half the remaining crushed candy canes over the meringues (reserving some for topping). Place in oven and bake for 45-50 minutes, until the outside is hardened, but not browned. Turn oven off and leave meringues in the oven for 1 more hour.
In the meantime, make the chocolate truffle filling. In a small saucepan, bring cream to a boil over medium to medium-high heat, being careful not to burn the cream. Remove from heat and add chocolate. Let sit for 2, minutes to melt. Whisk until smooth. Refrigerate about 15 minutes.
Spoon about 2 teaspoons of cooled truffle mix into each cooled meringue and sprinkle with crushed candy canes. Let sit until truffle has hardened, )about 30 minutes), you may also chill.
http://www.thehopelesshousewife.com/?hhw_recipes=candy-cane-chocolate-truffle-meringues

 

Candy Cane Chocolate Truffle Meringues 12| The Hopeless Housewife

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4 Responses

  1. Kristi says:

    these look incredible Erika! such a perfect combination for the holidays! :)

  2. Anahi says:

    Can these be made the day before? Will leaving them overnight in the fridge affect them?

    • Erika Erika says:

      Sorry, I was on the Disney Cruise for the last week and just got home yesterday, I am playing catch-up since internet service was spotty on the ship. Yes, you can absolutely refrigerate them, but chocolate gets a little weird after being chilled. You are fine to leave them out overnight!

      • Anahi says:

        I’m sorry if I came off rude. I thought you had deleted my comment and I was upset haha but thanks! I will leave them out just in case, it’s pretty cold out anyways :)