A delicate, #holiday treat that will sharpen an essential pastry skill-the art of #meringue. Try your hand at Peppermint Meringue Kisses by C-CAP Alum Chef Jahqyad Austin is baking up this year’s donor gift too-link in bio to donate.
INGREDIENTS
3 large egg whites, room temp
⅛ tsp fine salt
¼ tsp cream of tartar
⅔ C granulated sugar
1 tsp vanilla extract
1 Tbsp confectioners sugar
2 tsp of lemon juice
Red food coloring (gel is best)
DECOR
5 oz peppermint candies, crushed
6 oz milk chocolate, tempered
STEPS
Preheat your oven to 250°F. Using a sheets paper towels, start by cleaning your bowl and tools with a bit lemon juice, etc. Dry well with paper towels.
Use an electric whisk or stand mixer to wisk your eggs to a slightly foamy state. When bubbles/foam forms, stop mixing and add the salt, and cream of tartar. Mix in the sugar gradually, and then the vanilla. When medium, droopy peaks form, add the confectioner's sugar. Increase the speed gradually, this will help stabilize the meringue. Whisk until your meringue is shiny and stiff peaks that hold are formed. Do not to over whisk.
Separate about ⅛ of the meringue in a small bowl and mix in the desired amount of food coloring
Fit with a Wilton 608 wide round tip to a piping bag. Ziplock can substitute well- cut a small ½" hole
Apply the food colored meringue inside a frosting bag, using a spoon to swirl the meringue on the inside wall. Pipe meringue kisses onto a parchment or silicone mat ~1/2" wide and ~1" tall.
Bake meringues for 1 hr at 250°F Then turn off the oven and let it cool for an hour. Don't open the oven! Detach meringues, set aside and temper your chocolate. With the smashed peppermint candy in one bowl and the tempered milk chocolate in another, begin to dip your kisses ⅓ of the way in chocolate then press them into the candy. Place on a clean sheet of parchment to set up and enjoy when the chocolate hardens.
18 дек 2022
