Is there something that makes you feel a little fancy? Put your pinky up in the air la-di-da? When I was a small person, I thought that After Dinner Mints were the height of sophistication.
Eating an After Dinner Mint was definitely an adult treat and I felt like a total grown up being able to have one. I preferred the long thin After Dinner Mints, mainly so I could pretend it was a cigarette. I knew even then that smoking was very un-cool, but this was all part of my new found adultness. After “ashing” the cigarette, I would nibble a bit off the end, just like a real cigarette. (I realise how lame this makes me. What a weird child).
September’s Sweet Adventure’s Blog Hop is hosted by Claire from Claire K Creates. She chose the theme of Meringue Mania as it’s her go-to dessert option.
A meringue is such a great dessert to make for guests at a dinner party. It’s easy to whip up and not too heavy after a big meal.
For my SABH contribution, I knew I had to combine the height of adult dinner party sophistication, After Dinner Mints, with the classic meringue dessert to make: After Dinner Mint Meringue Kisses.
These kisses are small, three-bite peppermint meringues sandwiched with dark chocolate.
- 2 egg whites
- ½ cup caster sugar
- 1 teaspoon peppermint essence
- 75g dark chocolate melts
- Preheat a fan forced oven to 120 degrees celsius. Line two cookie sheets with baking paper.
- Beat egg whites, sugar and peppermint essence, with an electric hand mixer for about 10 minutes, or until sugar is dissolved, the mixture has turned white and is fluffy.
- Spoon mixture into a piping bag fitted with a 2cm star tip. Pipe stars about 3-4cm in width about 2cm apart on the trays.
- Bake meringues for 45-50 minutes, or until dry to touch. Take out of the oven and cool on trays.
- Melt dark chocolate melts in microwave, or in a bowl over boiling water, until melted. Spoon ½ – 1 teaspoon of chocolate on to one side of a meringue, sandwich with another meringue.
The best way to tell if your meringue is ready after beating? If you can hold the bowl over the top of your head and not end up with meringue in your hair! You want slight peaks not a stiff mixture.
Be careful in the final minutes of baking the meringues. The meringues pictured caught a bit and are slightly brown.
You can also make a more traditional ganache filling.
Store meringues in a glass or plastic container for 3-4 days.
Makes about 20 sandwiched meringue kisses.