MINT MERINGUES WITH A KISS OF DARK CHOCOLATE

MINT MERINGUES WITH A

KISS OF DARK CHOCOLATE

simple and beautiful

Mint Meringues with a Kiss of Dark Chocolate

2 egg whites

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1/8 teaspoon peppermint extract

7 drops green food coloring

1/2 cup sugar

1/3 cup miniature semisweet chocolate chips

1/2 cup dark chocolate (buttons) candy melts

Directions

In a bowl, beat the egg whites, salt, cream of tartar, extract and food coloring on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 7 minutes. Gently fold in chocolate chips.

Drop by rounded teaspoonfuls onto parchment paper-lined baking sheets.  Bake at 250 degrees for 30-40 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks to cool completely.

Melt dark chocolate buttons in microwave for 45-60 seconds, stirring every 15 seconds. Transfer melted chocolate to a shallow dish.  Dip the bottom of each meringue in the melted chocolate and place on wax paper to set. Store in airtight container.

Yield:  2-1/2 dozens

Note:  Use a baking sheet that can fit all the meringues on it, unless you have two ovens.

Making meringue is so much fun

Be careful not to get any yolk with your egg white

Beat the egg whites, salt, cream of tartar, extract and food coloring

on medium speed until soft peaks form. 

Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 7 minutes.

line baking sheet with parchment paper

Drop rounded teaspoonfuls of meringue on baking sheet.

Bake at 250 degrees for 30-40 minutes or

until firm to the touch

After baking, turn oven off; leave meringues in oven for 1-1/2 hours.

Remove to wire racks to cool.

Melt chocolate buttons in microwave for

45-60 seconds, stirring every 15 seconds.

stir with a spoon until smooth

Transfer melted chocolate to a shallow dish and dip the bottom of each meringue.

Give it a  kiss of dark chocolate

Place meringues on wax paper to set.

These light, minty meringues will melt in your mouth

Here's an idea...

Change the color or leave white and dip in different colors of candy melts. For more spirit, dip the candy coated bottoms in sprinkles. Change the flavor using a different extract.

CHOCOLATE FUDGE MARSHMALLOW CLOUD COOKIES

CHOCOLATE FUDGE MARSHMALLOW CLOUD COOKIES

CHOCOLATE FUDGE MARSHMALLOW CLOUD COOKIES

3 cups flour

2/3 cups unsweetened cocoa powder

1/2 teaspoon baking soda

1 cup white sugar

1 cup light brown sugar, firmly packed

1 cup butter, softened

2 to 4 large eggs

2 teaspoons vanilla extract

2 cups semisweet chocolate chips

marshmallows

2 16-oz containers chocolate fudge frosting

yield: 5 dozen

Preheat oven to 400 degrees

In medium bowl combine flour, cocoa and baking soda.

In a large bowl combine sugars and softened butter.  Use an electric mixer and blend, scraping the sides of the bowl.  Add 2 eggs and vanilla, and beat at medium speed until light and fluffy.

Add half of the flour mixture and blend at a low speed.  Add the rest of the flour mixture and continue to blend at a low speed until combined.  If the batter is not yet stiff and still appears more like the flour mixture, you will need to add 1 to 2 more eggs.  Sometimes the eggs are not large enough.  The dough will be moist and stiff and you will need to stir in the chocolate chips by hand. Make walnut size balls with the dough and place on baking sheets sprayed lightly with cooking spray.

Bake for 8 minutes and then top each cookie with 1/2 of a large marshmallow, sticky side down.  Gently press marshmallows into the cookies and bake for 2 more minutes.  Marshmallows will be soft and puffy.

Cool on pan for 2 minutes, then transfer to a cool, flat surface.

When completely cooled, frost with chocolate fudge frosting and store in an airtight container.

The best part of the cookie

combine flour, cocoa and baking soda and set aside

combine sugars and blend in softened butter

add 2 large eggs and vanilla, beat at medium speed until light and fluffy

Combine flour mixture 1/2 at a time to the sugar mixture and
blend at a low speed.

If the batter is not moist and still dry, you will now need to add 1-2 more eggs.
(sometimes the eggs are not large enough)

Blend until well combined and batter is stiff.
Stir in chocolate chips

Make walnut size balls and place on cookie sheets about

2 inches apart

bake for 8 minutes

cut marshmallows in half

After 8 minutes of baking time, the cookies should almost be done.

Remove from oven and gently press marshmallow halves, sticky side down, into

each cookie

(keep oven door closed during this time)

bake for 2 more minutes.

&

cool on pan for 2 minutes

Marshmallows will be soft and puffy when  you first
take the cookies out of the oven.

After 2 minutes of cooling on the cookie sheets, tranfer to a cool, flat surface

As the cookies cool, the marshmallows will decrease in size and

be less soft.  It will be easy to spread frosting on them.

Once the cookies are completely cooled, frost!

Note:  frosting should be at room temp. for easy spreading

If it looks like too many to frost right now...this is the time to freeze what you
do not want to serve.

They freeze well. Thaw completely before frosting.

Be sure to have a tall glass of milk ready

Only one cookie was devoured in the making of this picture!