Chocolate Cannabis Swirled Meringue Cookies
Perfect Puffy & Sweet Meringues loaded with chocolate and cannabis sugar!
Cost: 20+
Equipment
- Mixing Bowls
- Electric Beater or Standing Mixer
- Parchment Paper
- Cookie Sheet
- Piping bags and attachments
- double boiler/stove for melting chocolate
- spatula & whisk
- measuring cups & spoons
Ingredients
- 2 ounces semi-sweet chocolate melted
- 3 large egg whites room temp
- 1/4 tsp cream of tartar
- 1/8 tsp Himalayan salt regular is fine
- 2/3 cup cannabis sugar
- 1/2 cup crushed candy canes optional, but SO good!
Instructions
- Preheat oven to 250°F (121°C). Line two large baking sheets with parchment paper and set aside.
- Melt your chocolate on the stove using a double boiler, stirring often. Use a medium-high heat. As soon as it's melted, set aside.
- Next, beat the egg whites, cream of tartar, and salt together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the cannabis sugar and beat until stiff glossy peaks form, about 2 more minutesNOTE: Don't over beat!
- Fold in the chocolate - don't mix it in completely.
- Use an open-star piping tip to your piping bag. Pour in your batter.
- Pipe 1.5 inch swirls on your parchment paper-lined cookie sheet. They won't get any bigger, so don't worry too much about spacing.
- You can top with crushed candy canes or any other sprinkle you like! Chocolate sprinkles are also perfect.
- Bake for 1.5 hours and do NOT open the oven while baking!
- When the timer goes off, let the meringues sit for another 30 minutes or until the oven has cooled completely.
- Remove from oven, and use a flat spatula to take each meringue off the parchment paper. Store in a decorative tin, jar or cookie canister. Give as a gift, but make sure you label your edibles to avoid confusion! Enjoy!