Chocolate Snow Peaks

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Now we’re talking…

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Finally–weather that seems to understand what December is all about.

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So in honor of our new found snow storm…

I give you…

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Chocolate dipped “Snow Peaks.” And may I just say a heap big, “Yikes.”

When I watched some fellow make these on the Food Channel, I expected them to be cute–pretty even and fun to make, but seriously, I was a tad unprepared for how goooood they tasted. And then to have them come in a dangerously discreet bite size—well…

Warning. Danger Will Robinson.

The reason the recipe tells you to store them in an air tight container is because if you don’t you’ll have your mouth full of chocolate every time you stroll into the kitchen. You better hope nobody asks you something cause they won’t understand a word you say. Busted.

Yeah, the recipe should have read, “Store in an air tight container and bury six feet deep in the back yard.” Otherwise, you’ll just end up embarrassing yourself.

But, what the heck.

Tis the season. Forge ahead.

:]

A Advent 101

Chocolate Dipped Snow Peaks

Ingredients

4 large egg whites–room temperature
1 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1- 1/2 cups chocolate chips

Directions:

Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.

Using an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.

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Place meringue mixture into a piping bag with a medium-sized nozzle attached. Pipe bite-sized “kiss”-shaped meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.

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Melt chocolate over a double-boiler.

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Holding each meringue by the top—

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ooooh…be careful here or your snap off the peaks—

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dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature – do not put in the fridge.

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Once set, store in an airtight container. Give them out as neighbor treats…or…

you could, of course…

bury them.

ha ha…

Chocolate Snow Peaks
 
Ingredients
  • 4 large egg whites--room temperature
  • 1 teaspoon cream of tartar
  • 1 cup plus 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1- ½ cups chocolate chips
Instructions
  1. Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.
  2. Using an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy.
  3. Add the cream of tartar and turn speed up to medium, beating until just fluffy.
  4. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them.
  5. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.
  6. Place meringue mixture into a piping bag with a medium-sized nozzle attached.
  7. Pipe bite-sized "kiss"-shaped meringues onto the trays and place in the oven.
  8. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.
  9. Melt chocolate over a double-boiler.Holding each meringue by the top---dip the bases in chocolate so the bottom half of the meringue is coated.
  10. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper.
  11. Allow to set at room temperature - do not put in the fridge.
  12. Once set, store in an airtight container.

 

15 Replies to “Chocolate Snow Peaks”

  1. Yum! My mom and I are making buckeyes on Friday. You were warned! John had to shovel the driveway 2 times yesterday.

  2. The bald kid just stayed out half the day shoveling. I told him that shoveling the walk while it was still snowing was like picking up toys while the kids are little.

    I don’t think he got it.

    :}

  3. I love when you make stuff… especially when it’s yummy AND cute! 🙂 I think every time I comment… it the same, I either tell you good job or yUUUm! But it needs to be said; GOOD JOB!!! 😉

    The snow is beautiful!!! I hope it sticks around for Christmas!!! I love it when we’re FORCED to bundle up and stay inside with hot chocolate! 😉

  4. I neeed your comments because…first of all–they are always kind and sweet. Secondly, because it’s YOUR kitchen I’m messing up to make all the fun stuff. You–my dear–are a good sport!

  5. those look incredible. do they set up if the weather is bad? I’ve heard that if its raining/snowing that they may not set up- of course you have lots of snow at your house and looks like you just made them!

  6. They are on the counter this very second and they are fine. But we did cook them and just leave them in the oven overnight. I’ll keep checking to make sure they are still crunchy–but so far, so good!
    Is it snowing up at your place yet? I just assumed you’d get the fluff before we did.

  7. we dont get very much snow here. We did wake up to a couple of inches yesterday morning and it did stick- so that was a first for the season. It does help put you in the spirit! too many years I Christmas shopped with the A/C on in the car- this is so much better!

  8. I can’t wait to make these!!! THey would be cute too with food coloring to make them christmas colors. Or you could use white chocolate and color it red or green! OH THE POSSIBILITIES!!! I think I will be making these tonight!!!

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