So, I left the cookies in a turned-off oven to dry overnight. When I got up in the morning, they were still a bit chewy around the middle. Pooh. So I turned the oven to 200 for a half hour, then turned it back off and let them sit around while I ate breakfast and went to the gym. When I got back they were just about perfect! Not quite as shatteringly dry as one might get in, say, December, but pretty darn good.
So I went to whip up the ganache. I'd been frustrated in my efforts to find "pure peppermint oil" (it was not at any of the four stores -- including Penzey's and the fancy chocolate shop -- John and I went to), so in the end I used peppermint extract. I used the microwave to melt the chocolate (as I always do) and think I let my impatience get the better of me . . . the chocolate heated too much and got a bit grainy. But as the chocolate layer was so thin, and delicious, I don't think it mattered all that much in the end.
Boy, were these good! When I make them again I'll use a pastry bag and make a point to make them a bit smaller, but otherwise I wouldn't change a thing. The cookies peeled off the foil like a dream, stayed stuck together, and tasted just like mint chocolate chip ice cream. I went the rustic route, so mine wouldn't have won any beauty contests, but with a little more attention they could really be showstoppers. Certainly everyone at the shindig I took them to gobbled them up and raved.
4 comments:
Thank you for hosting this week's SMS! You did awesome! Your photos are wonderful and, frustration and all, I am glad to hear your chocolate peppermint meringues came out delicious.
I loved the candy, even though I made a few alterations because I wanted some summer added in. Thank you again for such a delicious choice. =)
Thanks for hosting this week. Here it is Sunday morning and I'm trying to decide if I want to make these. These look delicious but it so humid here I don't know if they will turn out.
Your cookies look delicious! Great posts!
thanks for hosting kelly, yours look great! thanks so much for the tips, too, they're super helpful, i will definitely dry mine out more next time.
Kelly, I love the rustic look of your meringues! I too had an issue with the baking time and I also could not find peppermint oil. I find that with meringues I just keep baking them until all the chewy texture is gone. Thanks for sharing your aunts recipe. I will try the 300 degree oven and leaving overnight.
I loved how these cookies tasted! Thanks for hosting this week.
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