![]() ![]() It’s nice that the mint adds a cool taste to it without being overwhelming (ie: present but not overwhelming like for example the peppermint in an altoid can be). ![]() Melt the chocolate chips in a microwave safe bowl. These are the best meringues I’ve had yet Perfect bitesized size, good melt-in-your-mouth texture, and great flavor. Once the cookies have cooled completely, remove from the oven. Leave the tray in the oven with the door closed, turn the oven off and let rest for 60 to 90 additional minutes. Turn off the oven let the kisses remain in the oven for 1 hour to dry thoroughly before serving or storing. Bake at 225 degrees F (preheated) for approximately 45 minutes, or until firm to the touch. Sprinkle the finely chopped candies evenly over the meringue kisses.īake for about 3 hours, until dry and crisp. Pipe kisses that are about 1 1/2 inches wide and 1 inch high onto the parchment paper-lined baking sheets, spacing them at least 1/2 inch apart. Transfer to a pastry bag or resealable plastic food storage bag fitted with a large star tip. Remove from oven cool completely on baking sheets. Turn off oven (do not open oven door) leave meringues in oven 1 hour. Gently fold it in to form a batter that can hold its shape. Bake your meringues for about 40-45 minutes or until firm to the touch. Sift the remaining sugar (yes, one more time) into the egg white mixture. Add the peppermint extract and beat just to combine. With the motor running, gradually add half of the sifted confectioners' sugar beat to form firm peaks. Divide the sifted sugar in half.īeat the egg whites in the bowl of a stand mixer or hand-held mixer on medium speed until frothy, then increase the speed to medium-high and beat to form soft peaks. Sift the confectioners' sugar twice to remove any lumps. Line a large baking sheet with parchment paper do not use a silicone liner. ![]()
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