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Peppermint Meringue Sandwiches

January 2, 2010

Happy New Year everyone!! I hope 2010 is treating you all well.
As much as I love the holidays, these last 2 weeks have been kind of nuts with people over at my place almost everyday to visit my parents who just love to entertain.  The ovens have been on and my belly has been at that way too full state too many times to count.  However, in the midst of all that craziness, I was able to throw these little babies together.

These little sandwiches were quite the crowd pleaser!  They were really easy to make and look fantastic on a nice plate.  Even though the holidays are winding down, I think they still make a great winter treat.  Be careful with the peppermint extract, my meringue deflated with the extract I used because it had peppermint oil in it but they still turned out okay.  The chocolate ganache needs a while to set before you can assemble everything together so don’t panic if it’s a little runny at first!

Abapted from Martha Stewart’s Cookies

3 egg whites
3/4 c sugar
1/2 tsp. peppermint extract
Red gel food colouring

3/4 c heavy cream
4 1/2 oz semisweet chocolate (4 1/2 squares bakers semisweet), finely chopped

Directions Preheat oven to 175 degrees
1. Whist the egg whites and sugar with a mixer until the mixture forms stiff peaks and holds its shape, then add in the peppermint extract
2. Paint the red food colouring in 3 stripes up the side of a piping bag (I used a toothpick) and fit the bag with  a large tip
3. Fill the piping bag with the meringue mixture and be sure to repaint the sides of the piping bag each time and squeeze the meringue onto a cookie tray that is lined with parchment paper
4. Bake in the oven for about an hour and 40 minutes

To make the ganache;
5. Bring the cream to a simmer on medium-low heat.
6. Pour the cream over the chopped chocolate in a small bowl and let sit for 5 minutes.
7. Stir until the mixture is smooth and let it cool until it reaches room temperature
8. When the meringues are cool and the ganache has  set, scoop or pipe the ganache onto a meringue and sandwich it with another!

That all folks!

One Comment leave one →
  1. January 18, 2010 7:45 pm

    how elegant and lovely! those swirls are just completely beautiful and hypnotizing, and the dark chocolate innards are perfect. really nicely done!

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