This recipe is a M.S. archive classic bake.
Too good for words to discribe, so I just had to include it into my archives & your just going to have to try this recipe out for yourself.
There will be no regrets!
Also needed items:
New small paintbrush
Piping bag with open star attachment
Preheat oven to 175 degrees. Line 2 trays with bake paper.
Secure corners with masking tape.
Fit a pastry bag with a small open-star tip in preparation.
Now it’s time to make the meringues:
Put egg whites and sugar in a clean heat proof bowl.
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 with whisk attachment. Mix on medium-high speed until stiff peaks form.
Then 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 – 2 cups meringue.
Pipe small 3/4 inch high star shapes meringues onto prepared baking sheets. Refill bag adding food coloring each time.
Bake cookies until crisp not brown, about 1 hour 40 minutes.
Let cool completely on sheets on wire racks.
In a small saucepan over medium-low heat heat cream until just simmering.
In another small bowl add the finely chopped chocolate, then pour the warmed cream over chocolate . 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.
Don’t worry if ganache sets before using as you can reheat in a heatproof bowl set over a pan of simmering water & repeat the cooling
process.
Fill the pastry bag with choc-ganache with a small plain round tip. Pipe a small amount onto bottom of 1 cooled meringue.
Sandwich with another cooled meringue.
Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.
Cookies can be stored in a single layer in airtight containers lined with bake paper in room temperature for up to 2 days.
0 servings