Peppermint Meringue Brownie Cake Food

PEPPERMINT-MERINGUE BROWNIE CAKE

Steps:

• Make cake: Preheat oven to 350 degrees. Lightly coat a 9-inch springform pan with cooking spray. Place butter and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted.
• Remove bowl from heat and stir until completely melted. Whisk in granulated sugar and salt, then eggs. Gently whisk in flour until smooth (do not overmix). Spread batter in pan and bake 20 minutes.
• Meanwhile, make meringue: Combine chocolate and cornstarch. In a large bowl, using a mixer, whisk egg whites and pinch of cream of tartar on high until frothy. With mixer running, slowly add superfine sugar and continue whisking on high until stiff, glossy peaks form, about 6 minutes. Fold in chocolate mixture and peppermint extract.
• Spread meringue on top of cake with an offset spatula. Bake until meringue is lightly browned and cracked on top, 25 to 27 minutes more. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge and remove ring. Let cool completely.

PEPPERMINT MERINGUES

Steps:

• Heat oven to 175°F. Line 2 large cookie sheets with cooking parchment paper.
• In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. Beat in mint extract and salt. Gradually add sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved. Spoon half of meringue into medium bowl; add red food color. Beat until well blended.
• In large decorating bag fitted with #827 star tip, place spoonfuls of white and red meringue side by side, alternating colors and working up from tip of bag. Do not mix colors together. Onto cookie sheets, pipe meringue into 1-inch mounds.
• Bake 3 hours or until meringues are dry to the touch. Turn oven off; leave meringues in oven with door closed 1 hour. Finish cooling at room temperature, about 45 minutes. Remove meringues from parchment paper. Store tightly covered at room temperature.

PEPPERMINT MERINGUES

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
• In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
• Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

BROWNIE-PEPPERMINT ICE CREAM PIE

Steps:

• Prepare brownie batter according to package directions; stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack. , Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm., Remove from the freezer 10 minutes before serving. Meanwhile, in a small bowl, beat cream, confectioners' sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints.

PEPPERMINT MERINGUE CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Meringue Layers:.
• Position rack in center in center of oven and preheat to 175°F Using pencil trace two 12X4 inch rectangles on sheet of parchment paper; turn parchment paper over and place on large rimmed baking sheet. Trace one 12X4 inch rectangle on second sheet of parchment paper and turn that paper over onto another rimmed baking sheet.
• Sift powdered sugar, superfine sugar, and salt into bowl.
• Combine egg whites and cream of tartar in mixer bowl with wire whisk and beat on medium-low until frothy. Increase to medium-high and beat until soft peaks form.
• Gradually add sugar mixture and beat until stiff and glossy peaks form (about 3 minutes).
• Beat in vanilla and peppermint extracts.
• Divide meringue equally among prepared paper rectangles (about 1 1/3 cups each) and spread evenly within traced lines.
• Bake meringues until dry and crisp, but not browned, about 3 hours.
• Turn off oven and let meringues cool completely in oven, then carefully remove meringues from paper.
• This step can be done up to one week in advance - store meringues in a single layer in an airtight container at room temperature.
• Peppermint Syrup:.
• Combine 1/2 cup water and sugar in small pot and stir over medium heat until sugar is dissolved and mixture comes to a boil.
• Remove from heat and stir in peppermint schnapps. Transfer to a bowl, cover, and chill.
• This step can be done up to 3 days in advance - keep chilled.
• Cake:.
• Position rack in center of oven and preheat to 350°F.
• Lightly butter bottom and sides of 13X9X1 inch baking sheet. Line bottom of sheet with parchment paper. Lightly dust sides with flour.
• Sift 1/2 cup flour, cocoa, baking powder, and salt into medium bowl.
• In another bowl, using mixer, beat eggs and egg yolks until pale and foamy, about 2 minutes.
• Add sugar and vanilla and beat until mixture in thick - about 3 minutes.
• Sift flour mixture into egg mixture and gently fold in rubber spatula just until incorporated.
• Transfer batter to baking sheet and spread evenly to edges.
• Bake until tops springs back when touched - about 15 minutes.
• Transfer baking sheet to rack and cool cake for 20 minutes. Run small knife around sides of cake to loosen.
• Invert cake onto parchment lined work surface and gently peel off parchment paper. Cool completely
• Use a serrated knife to cut the cake lengthwise. Then trip each half to 12X4 inch rectangles.
• Buttercream:.
• Simmer cream, butter and corn syrup in medium saucepan. Remove from heat.
• Add chocolate and whisk until smooth.
• Whisk in vanilla and salt.
• Let stand at room temperature fro 1 - 1 1/2 hours.
• This can be made up to 4 hours ahead. Let stand at room temperature.
• Assembly:.
• Transfer 1/2 cup buttercream to pastry bag with star tip and reserve.
• Brush crumbs from meringue and cake layers.
• Place several small dabs of buttercream on a 15 inch long rectangular serving platter. Place one meringue layer, top side up onto the cream.
• Spread 2/3 cup cream onto meringue and top with one cake layer top side down.
• Brush cake layer with 1/3 cup peppermint syrup (it will be very wet) and spread 2/3 cup cream over it and then top with another meringue layer top side up.
• Spread 2/3 cup cream over that and cover with second cake layer top side down.
• Brush with 1/3 cup peppermint syrup and spread with 2/3 cup cream and top with third meringue layer top side up.
• Spread thin layer of cream over top and sides of cake and chill for 15 minutes.
• Spread remaining cream over top and sides of cake. Pipe small rosettes of buttercream in two rows atop center of the cake.
• Stand 1-2 mint wafer triangles in each rosette Chill cake for 6 hours.
• This can be made 2 days ahead Cover loosely and chill. Let cake stand at room temperature 1 1/2 hours before serving.
• Garnish top of cake with fresh raspberries and mint and serve.

PEPPERMINT MERINGUES

Steps:

• In a bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy. , Bake at 225° for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar until cool, for at least 1 hour. Store in an airtight container.

PEPPERMINT BROWNIES

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving a 1 1/2-inch overhang on both sides (this will help you remove the brownies from the pan later).
• Make the brownies: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, butter, brown sugar and granulated sugar into the bowl. Heat, stirring frequently, until the mixture is evenly melted. The mixture will be grainy; that's O.K.
• Whisk the eggs into the chocolate mixture one at a time, then whisk in the vanilla extract. Add the flour, baking powder and salt and mix with a silicone spatula just until incorporated. Pour into the prepared pan and spread into an even layer.
• Bake the brownies until a toothpick inserted into the center comes out with a few moist crumbs, 30 to 35 minutes. Cool completely.
• Make the peppermint filling: In the bowl of an electric mixer fitted with the paddle attachment, on medium-low, mix the confectioners' sugar, sweetened condensed milk, peppermint extract, vanilla extract and salt to combine. When the mixture appears well combined, scrape down the bowl well once, then mix on medium speed for 2 to 3 minutes. During mixing, the mixture will appear light and fluffy, but when you stop, it may look softer and more liquid. That's O.K.
• Spread the peppermint mixture over the surface of the cooled brownies and spread into an even layer. (It will be stiff but spreadable.) Transfer to the refrigerator and chill for 15 minutes.
• While the brownies chill, make the glaze: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, cream, butter and salt in the bowl. Heat, stirring frequently, until the mixture is evenly melted. (Alternatively, this can be done in the microwave in a microwave-safe container in 15-second increments until fully melted.) Let the glaze cool for 5 minutes.
• Pour the glaze over the chilled brownies and spread into an even layer. Sprinkle the crushed peppermints evenly over the surface. Return to the refrigerator to chill until the chocolate is fully set, about 45 minutes more.
• Use the parchment paper to lift the brownies out of the pan and use a sharp knife to cut them into 15 even pieces. For cleanest slices, dip the knife into warm water and dry with a clean towel in between each cut. Store in an airtight container at room temperature for up to one week.

PEPPERMINT BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking pan with cooking spray.
• Combine flour and salt in a bowl. Combine sugar and cocoa powder for brownies in a separate bowl; add melted butter and mix with an electric mixer until well combined. Beat in eggs and peppermint extract. Add flour mixture and stir until just combined; do not overmix. Pour batter into the prepared baking pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 50 minutes. Let cool, about 20 minutes.
• While brownies are cooling, cream butter for frosting in a large bowl. Slowly mix in powdered sugar, 1/2 cup at a time. Add 1 tablespoon milk, peppermint extract, and food coloring; blend until smooth, adding 1 teaspoon milk if frosting seems too thick. Spread onto cooled brownies and place in the fridge to set.
• Heat cream and butter for ganache in a saucepan over low heat until simmering. Remove from the heat, add chocolate, and stir until melted and smooth. Put in the freezer to set, about 35 minutes, stirring every 10 minutes so it doesn't get too hard.
• Spread ganache on top of brownies.