piiing: this looks pretty good and simple enough! has anyone made pudding this way that can vouch for it?
HungAndInLove: INGREDIENTS
– For the meringues
– 4 egg whites
– 1/2 cup sugar
– 1/4 teaspoon cream of tartar
– 1/4 teaspoon salt
– 1/4 teaspoon peppermint extract
– For the chocolate pudding
– 6 packs hot chocolate
– 5-7 tablespoons warm milk
– 1/2 teaspoon vanilla
– 2 cups Cool Whip, thawed
– 2 mugs
– Chocolate fudge for rims
– Crushed candy canes
INSTRUCTIONS
For the meringues
1. Preheat oven to 225°F. Prepare a baking sheet with a Silpat or greased wax paper.
2. Whip egg whites until frothy. Sprinkle in sugar, cream of tartar, salt and peppermint extract, and whip until stiff peaks are formed.
3. Brush the inside of a pastry bag with red food coloring in two parallel lines, add meringue, and pipe whipped-cream-shaped mounds onto baking sheet, spaced about 2 inches apart.
4. Sprinkle with crushed candy canes and bake until dry and crisp. (This recipe takes some time, so we recommend letting them go overnight with the oven door cracked halfway.)
For the pudding cups
1. Dissolve hot cocoa packs with warm milk and whisk in vanilla extract.
2. Fold in thawed Cool Whip, and spoon into chocolate-rimmed mugs.
3. Refrigerate for later use, or decorate now with meringue tops, and sprinkle with more candy cane bits.
[credits to Tastemade](https://www.tastemade.com/videos/hot-cocoa-meringue-mugs?utm_source=facebook&utm_account=tastemade&utm_content=post_12-13-2017)
