Chocolate Chip Meringues with Peppermint Ice Cream and Homemade Chocolate Mint Sauce


Serves 6

Meringues:

Melted Unsalted butter
2/3 cup powdered sugar
2 T plus 1/2 cup sugar
1/2 cup egg white (4 eggs)
1/8 tsp salt
2 ounces semisweet chocolate

Sauce:
1/4 cup whipping cream
1/4 cup H2O
2T sugar
8 ounces semisweet chocolate chopped
3/4 tsp peppermint extract

For Topping: Peppermint Ice Cream and Peppermint Candies 

For Meringues: Preheat oven to 225 deg. Line 2 heavy baking sheets with parchment paper. Brush with melted butter. Whisk 2/3 cup powdered sugar with 2 T regular sugar to blend. Beat egg whites with salt until foamy and beginning to hold soft peaks. Slowly beat in 1/2 cup sugar until stiff and shiny. Fold in powdered sugar mixture, then 2 oz of semisweet chocolate. Spoon onto sheets in 6 mounds. Spread into circles and indent the center to form a bowl. Bake 1 hour and 30 minutes. Cool completely.

For Sauce: Bring 1/4 cup whipping cream, 1/4 cup water, and 2T sugar to boil in medium saucepan over medium heat, stirring to dissolve sugar until melted. Reduce heat to low and add 8 oz semisweet chocolate chopped. Whisk until melted. Remove from heat. Stir in 3/4 tsp peppermint extract. Cover and refrigerate until use then rewarm.

To serve: Top meringues with peppermint ice cream. Drizzle with sauce. Spring with chopped candy.

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