Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
ough comes together. Stir in peppermint candy. Cover bowl with plastic
ough; chill while preparing meringue.
To prepare meringue: Beat egg whites
hites, cream of tartar, and peppermint oil together in a mixing
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
ime, mixing between additions. Add peppermint extract and mix well. Drop
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
ie shell.
BROWN-SUGAR MERINGUE RECIPE.
3 egg whites, 1
In medium size, heavy bottomed saucepan, combine sugar, cornstarch and salt.
Add lemon juice, cold water and egg yolks; stir with whisk until smooth.
Stir in boiling water.
Cook over medium heat, stirring constantly until mixture begins to boil. Cook 2 to 3 minutes more.
Add margarine and lemon peel and stir until melted and combined.
Remove from heat and set aside while making the meringue.
Preheat oven to 325\u00b0.
Bake the pie shell; cool.
Heat oven to 400\u00b0.
Mix sugar and cornstarch in a medium saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly, until the mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half the mixture into the egg yolks; blend into the hot mixture in saucepan.
Boil and stir 1 minute.
Remove from heat and stir in butter, lemon peel and lemon juice.
Immediately pour into pie shell.
Prepare meringue (recipe to follow).
Peppermint Vanilla Cake:
For the
Whisk cream of tartar and peppermint extract into egg mixture and
f tartar, salt, vanilla extract, peppermint extract, and green food coloring
op pie with meringue (recipe to follow).
After meringue is spread on
br>Add espresso
Add Peppermint syrup.
Steam milk and
ven to 325\u00b0F.
Meringue:
In a small saucepan
Grease cookie sheet.
Dust with flour.
Beat egg whites with cream of tartar and salt until foamy, white and double in volume. Beat in sugar until it dissolves completely and meringue stands in firm peaks.
Stir in peppermint extract and food coloring.
Form into tiny tree shapes.
Sprinkle with decorating candies.
Bake at 225\u00b0 for 1 hour and 15 minutes.
Yield:
3 dozen.
In small bowl, beat egg whites, vanilla, cream of tartar, peppermint extract (if using) and salt till soft peaks form.
Very gradually add sugar; bet till very stiff peaks form. Drop by tablespoon 1 1/2 inches apart on lightly greased cookie sheet.
Press a chocolate kiss into each cookie. With a table knife, bring meringue up over candy.
Bake in 275 degree F (140 degrees C) oven for 30 minutes. Immediately move to rack to cool.
cratch please see the buttercream recipe with my mermaid cake pops
In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form.
Beat in sugar, 1 tablespoon at a time, until stiff and glossy.
Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1 inch hole in the corner.
Squeeze 1-1/2 inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle with crushed candy canes.
Bake at 225F for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.