159
3 egg whites
¾ cup sugar
1
/
8
teaspoon peppermint oil
red gel food coloring as needed for bag
peppermint, chopped for garnish
Heat egg whites and sugar over water bath until
it reaches 110 degrees, or hot to touch. Whip
until stiff peaks form and beat in peppermint oil.
Carefully paint two lines along the seams of the
piping bag with the food coloring halfway up the
bag, using a thin paint brush.
Peppermint Meringue Twist
yield: 32 (2-inch) meringues
Such a quick and easy sweet that melts in your mouth.
The chocolate ganache in the center puts it over the top!
Fit bag with ¼-inch round tip or star tip. Fill with
meringue, trying not to smear the gel. Line cookie
pan with parchment paper, spraying the pan with
pan spray. Pipe a full base in small circles, starting
from the center and working out to make a 2-inch
base. Pipe up the outsides of the base until it forms
¾- to 1-inch-tall cups. Bake in 200-degree oven
for 20-30 minutes or until it easily comes off the
parchment paper. Let cool completely and wrap
tightly while still on the cookie sheet, or store in
airtight container. Fill with a chocolate ganache or
a buttercream frosting of choice and add garnish.
holiday tables
12 ounces semi-sweet chocolate chips
1 ½ cups heavy cream
1 tablespoon butter
1 tablespoon honey
Bring cream, butter, and honey to a boil. In mixing
bowl, pour mixture over chocolate chips and wisk
until smooth. Cool until mixture starts to set and
then whip in stand mixer.
Chocolate Ganache
