Place a lid or plastic wrap over the bowl, and let it sit for 5 minutes. Swirl the bowl to completely coat the chocolate with the cream mixture. As the cream begins to simmer, remove the pan from the heat and pour it over the chocolate. In a saucepan over medium heat, warm the cream, stirring occasionally. Place the chocolate in a small heat-resistant bowl. Turn off the oven and leave the meringues to dry until cool. Sprinkle the meringues with the remaining 2 tablespoons peppermint candies.īake for about 1 1/2 hours, or until the meringues are dry and crisp. Use a pastry bag fitted with a star tip to shape the meringues, or simply dollop spoonfuls onto the baking sheets. Sift the confectioners’ sugar mixture over the whites and gently fold in with a rubber spatula until just blended. Add the peppermint extract and beat until just blended, 5 seconds. After about 2 minutes, or when all of the sugar is incorporated, increase the speed to high, whipping until firm, glossy peaks form, about 5 minutes. Increase the speed to medium-high, and begin adding the granulated sugar slowly, about 1 tablespoon at a time. Continue beating for about 2 minutes, or until soft peaks form. In the clean, dry bowl of a stand mixer fitted with the whisk attachment, or using a handheld electric mixer, mix the egg whites on medium speed, adding the cream of tartar and salt when the whites are frothy. Pulse the confectioners’ sugar with 2 tablespoons of the peppermint candies. In the bowl of a food processor fitted with the metal blade, pulse the granulated sugar in short bursts until it resembles fine sand. Line two baking sheets with parchment paper.
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