Peppermint Meringue
Peppermint meringue is a recipe with fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 g mint candy
- 4 egg whites
- 60 g powdered sugar
- 15 g cornstarch
- 4 tbsp raspberry syrup
- 150 g dark couverture chocolate
Instructions
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1.
Preheat the oven to 150°C with top and bottom heat. Crush the mint candies in a blender finely. Boil with 100 ml water until the candy crumbs dissolve. Remove from heat and let cool. Lightly beat the egg whites, gradually add the sugar solution while beating until stiff peaks form. Add powdered sugar and starch on top and fold in with a spatula until no lumps are visible.
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2.
Add raspberry syrup to the mixture, gently fold with spatula so that red streaks remain visible. Fill into a piping bag with a smooth tip. Pipe small dots about 2-3 cm diameter onto a baking sheet lined with parchment paper. Bake in preheated oven for about 15-20 minutes pale (leave oven door slightly ajar with a wooden spoon).
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3.
If cookies not fully cooked, leave them in turned-off oven for some time. Remove and cool. Chop couverture chocolate and melt over hot water bath. Let cool again and dip cookies into chocolate. Dry on a cooling rack.
