![]() ![]() Add the powdered sugar 1/4 cup at a time and continue to mix until incorporated. Gradually add the granulated sugar until combined. Using a mixer with a whisk attachment, mix the egg whites and salt on medium speed for 2 minutes. Fit a pastry bag with an open-star tip and set aside.2. Line two baking sheets with parchment paper. 1 cup dark chocolate candy wafers or semi-sweet chocolate chips, meltedġ.3 - 4 drops LorAnn Pink or Strawberry Liquid Food Coloring.Makes about 3 dozen cookies, depending on size. Dip bottoms of meringues in melted chocolate and place on heavy-weight dipping paper or parchment paper until chocolate is set.Leave the meringues in the oven (undisturbed) for 3 hours and up to overnight until crisp and no longer sticky. Place baking sheets in preheated oven and turn the oven off.Pipe 1" to 1-1/2" star shapes onto the prepared pan leaving about 1 inch of space between cookies. Transfer half of the mixture to the pastry bag.Increase speed to medium high and mix until stiff peaks form. Using a mixer with a whisk attachment, mix the egg whites and salt on medium speed for 2 minutes.Fit a pastry bag with an open-star tip and set aside. INGREDIENTS4 egg whites, room temperatureģ - 4 drops LorAnn Pink or Strawberry Liquid Food Coloringġ cup dark chocolate candy wafers or semi-sweet chocolate chips, melted RECIPE TIP: If you prefer a fruity flavor, try substituting in 1/8 teaspoon LorAnn Super Strength Strawberry Flavor or Raspberry Flavor for the Peppermint Oil. These crispy chocolate-dipped meringue cookies are light, airy, and flavorful. ![]()
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