These Twix Meringue Cookies Put the Candy Right on Top for Halloween

Whether or not you’re into costumes, there’s one aspect of Halloween we can all get excited about: the treats. Whether you’re looking for a Halloween bake or really want to up your trick-or-treating game, these TWIX®-Topped Meringue Cookies put the good stuff—the candy!—right on top.

Anyone can buy a bag of fun-size bars and call it a day. But these cookies take both Halloween and cookies one step farther, with crispy-chewy meringue—a fun twist on the average bake—and, of course, a perfect dose of candy. (Give the people what they want.)

Tips for Successful Meringues

These cookies also hit that, ahem, sweet spot between easy-to-make and looks-impressive. Meringues can sound intimidating, but a couple of simple tricks guarantee success. Just make sure your mixing bowl is squeaky clean—greasy residue will impede whipping—and stop when you’ve got stiff, glossy peaks.

A Personal Preference

And when it comes time to top your delicate cookies with TWIX® minis, we have a trick for that too: Make a batch with Left TWIX® and a batch with Right TWIX® and taste the difference! See, Left and Right TWIX® are totally different treats, made in totally different factories. Like a spooky urban legend, some people claim that Left and Right are actually the same delicious chewy-crunchy-chocolatey candy—but we can’t say for sure.

TWIX®-Topped Meringue Cookies

Ingredients

For the meringue cookies:

  • 3

    large egg whites

  • 1/4 teaspoon

    cream of tartar

  • Pinch

    kosher salt

  • 3/4 cup

    granulated sugar

  • 36

    TWIX® Minis

For the chocolate topping:

  • 1 cup

    mini chocolate chips

  • 1 tablespoon

    coconut oil

Instructions

Make the meringue cookies:

  1. Place 3 egg whites in the bowl of a stand mixer fitted with the whisk attachment and let them come to room temperature while you heat the oven. (Alternatively, use an electric hand mixer or whisk and large bowl.) Arrange a rack in the middle of the oven and heat the oven to 215oF. Line a rimmed baking sheet with parchment paper and set aside.

  2. Beat the egg whites on medium-low speed until bubbles form, then beat in 1/4 teaspoon cream of tartar and a pinch of kosher salt. Continue beating until the egg whites begin to foam, then increase the speed to medium. Slowly add 3/4 cup granulated sugar a little at a time until soft peaks form. (This is when the whites will hold their shape for a moment, but fall back onto itself.)

  3. Increase the speed to medium high and beat until firm peaks form. (Check by pulling the whisk out of the bowl and flipping it upside down: the egg white should form a peak where only the tip will fall back onto itself.) Continue to beat until stiff, glossy peaks form, where the peak of the whites will stand up straight. All of the sugar should be completely dissolved, and the egg whites should feel smooth.

  4. Use two spoons to scoop the batter onto baking sheets in 1 1/2- to 2-inch, tablespoon-sized rounds. (Alternatively, transfer the batter to a piping bag fitted with a round or star tip and pipe into rounds.) Use the back of a spoon to make a shallow divot in the center of each meringue. Wet your finger slightly and flatten any meringue peaks.

  5. Bake until completely dry to the touch, 60 to 90 minutes. When done, the cookies will feel hollow and release easily from the parchment paper. Turn the oven off, open the door slightly or prop it open with a wooden spoon, and cool the meringues completely in the oven.

Make the chocolate topping:

  1. Place 1 cup mini chocolate chips and 1 tablespoon coconut oil in a small, microwave-safe bowl. Microwave on high, stirring every 20 seconds, until the chocolate is melted, 40 seconds to 1 minute.

  2. Dip the top of each meringue into the chocolate and return to the baking sheet. Top each meringue with a TWIX® Mini, or cut TWIX® Minis into thirds and arrange on the chocolate so the caramel and cookie layers are visible. Set aside in a cool place until the chocolate is set, about 15 minutes. If your kitchen is very warm, set the chocolate in the refrigerator for 15 minutes, then remove and store at room temperature.

Recipe Notes

Storage: Store in an airtight container at room temperature for up to 2 days.

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