Chocolate-Peppermint Shortbread

cooking.nytimes.com

In this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with swoops of peppermint meringue (optionally swirled with red food coloring). Back into a low oven it goes for about 2 hours, until the meringue becomes crisp and chewy. Once cooled, it's cut into rough, jagged pieces. If you don’t have a stand mixer, the shortbread and meringue can be made with a hand mixer or entirely by hand. The mixing times will be significantly longer, so follow the visual cues instead. ( In this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with swoops of peppermint meringue (optionally swirled with red food coloring). Back into a low oven it goes for about 2 hours, until the meringue becomes crisp and chewy. Once cooled, it's cut into rough, jagged pieces. If you don’t have a stand mixer, the shortbread and meringue can be made with a hand mixer or entirely by hand. The mixing times will be significantly longer, so follow the visual cues instead. (

subheading: FOR THE CHOCOLATE SHORTBREAD:

½ cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing the pan

⅓ cup/75 grams light brown sugar

¾ teaspoon kosher salt

1 egg yolk

1 teaspoon vanilla extract

1 cup/130 grams all-purpose flour

⅓ cup/30 grams Dutch-processed cocoa powder

subheading: FOR THE PEPPERMINT MERINGUE:

2 large egg whites

Pinch of kosher salt

6 tablespoons/85 grams granulated sugar

½ teaspoon peppermint extract

Red food coloring (optional)

Directions at cooking.nytimes.com

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