This is the perfect day.
Now we’re talking…
Finally–weather that seems to understand what December is all about.
So in honor of our new found snow storm…
I give you…
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.
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.
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.
Melt chocolate over a double-boiler.
Holding each meringue by the top—
ooooh…be careful here or your snap off the peaks—
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.
Once set, store in an airtight container. Give them out as neighbor treats…or…
you could, of course…
bury them.
ha ha…
- 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
- 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.
- 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.
- 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.
- 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.
- Once set, store in an airtight container.
