You may recall me talking about the DailyBuzz Food Festival that I attended in San Francisco this fall. Along with eating great food and staying in the scariest hotel known to man I met some pretty freaking fantastic bloggers. Among those is Stephanie from Life Tastes Like Food. She is the sweetest thing and she is doing something even sweeter for her friend and fellow food blogger.
Stephanie wrote me a few weeks ago that she is hosting a holiday bake sale auction for her Lori who has had a very difficult time with her health. Fifty percent of The Holiday Auction proceeds will go directly to Lori and the other 50% will go to The Leukemia & Lymphoma Society but there is an option to donate 100% to Lori.
To bid on my Mint Meringue Kisses or any of the other goodies (ahem, you can bid on cookbooks signed by Bakerella and Smitten Kitchen--NBD), you can visit The 2012 Food Blogger/Reader Holiday Auction page.
Let them harden on wax paper. I actually put them outside for a bit. Ah the benefits of living in Minnesota. For the person who wins these on the bake sale, I'm making you freshies and I will not put them outside, they will go in the freezer. Just sayin' : )
Mint Meringue Kisses.
Mint Meringue Kisses
4 egg whites at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 1/3 cup sugar
1/4 teaspoon mint extract
8 drops green food coloring
1 cup semi-sweet chocolate chips
1/2 tablespoon coconut oil or vegetable shortening
Start by preheating the oven to 200 degrees. Also, prepare your baking sheets with either parchment paper or a Silpat mat. Set aside for now.
In the bowl of a stand mixer, add the room temperature egg whites, cream of tartar and salt. Whip on high speed until soft peaks form or "tips curl." Put back on high speed and add sugar slowly, about a tablespoon at a time until hard peaks or "tips stand straight." Once this happens, add the food color and stir to combine again. Scrape the sides and whip until everything is the same shade of green.
Using a pastry bag fitted with a star tip, scoop the mixture into the bag. Pipe on to the parchment paper/Silpat Mat. You can put them pretty close together since they do not spread.
Bake for 60 minutes. At 60 minutes, check to see if they look and feel dry. If so, turn off the oven and let them cool in the oven for 60 minutes with the door closed.
After 60 minutes, take the chocolate chips and pour them into a microwavable bowl. Top with the coconut oil or vegetable shortening. Pop in the microwave for 30 seconds at a time removing each time to stir until fully melted.
Dip each of the bottoms of the meringues in the chocolate and remove with a fork. Let cool/harden on wax paper. To speed up the process place in a freezer to harden.
Recipe from: Better Homes and Gardens.