Peppermint Meringues with Chocolate Filling

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To create the meringues, use a new small paintbrush to brush two or three evenly spaced stripes of gel-paste food coloring onto the length of the inside of a pastry bag fitted with an open-star tip apache open office 2019 kostenlos downloaden. Fill the bag with meringue, and pipe star shapes onto a parchment-lined baking sheet. Each time you refill the bag with meringue, paint new stripes inside jitsi meet herunterladen pc.




  •                                         3 large egg whites
  •                                         3/4 cup sugar
  •                                         1/2 teaspoon pure peppermint extract
  •                                         Red gel-paste food coloring
  •                                         1 cup heavy cream
  •                                         6 ounces good-quality semisweet chocolate, finely chopped




Preheat oven to 175 degrees where you can legally download music. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set  aside rental contract template as pdf.

Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes tetris kostenlos herunterladen.

  1.    Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract word uzh.
  2.    Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes     onto prepared baking sheets russische musik Refill bag as necessary, adding food coloring each time.
  3.    Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks netflix film downloaden iphone.
  4.    Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes.  Gently stir until smooth, about 5 minutes herunterladen. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)
  5.   Before serving or mailing, fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.


Cook’s Note


You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue

Makes about 5 dozen


Martha Stewart Living