Peppermint Meringues Food

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 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.

PEPPERMINT MERINGUES

Steps:

• Preheat the oven to 250˚ F. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until frothy. Gradually beat in the sugar and cream of tartar and beat until stiff peaks form, about 6 minutes. Add the peppermint extract and beat 2 more minutes.
• Using a small pastry brush, paint four 1/4-inch-wide stripes of red gel food coloring inside a piping bag fitted with a 1/2-inch round tip. Fill with the meringue.
• Pipe 2-inch spirals about 2 inches apart onto the baking sheets. Bake the meringues 1 hour, then turn off the oven and let them dry in the oven, about 2 more hours.

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 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 WITH CHOCOLATE FILLING

Steps:

• Preheat oven to 175 degrees. 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.
• 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.
• Transfer bowl to an electric mixer fitted with the whiskattachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
• 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. Refill bag as necessary, adding food coloring each time.
• Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.
• 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. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache setsbefore using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)
• 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.

PEPPERMINT MERINGUE COOKIES

Steps:

• Pre-heat oven to 300 degrees.
• In bowl, egg whites until foamy. Add cream of tartar and salt, beat to soft peaks.
• Gradually beat in sugar. Beat until mixture forms stiff shiny peaks.
• Reserve 2 tablespoons for crushed candy for sprinkling on top.
• Gently fold remaining candy into egg white mixture.
• Drop egg mixture by tablespoons onto parchment lined cookie sheets.
• Sprinkle tops of cookies with the reserved candy.
• Bake at 300 degrees until cookies just begin to brown and feel crisp when touched (they should be very light) about 20 to 25 minutes.
• Cool in pans on wire racks.