Chocolate Peppermint Meringue Sandwich

• Refrigerated

  • 2 Egg whites - from large eggs

• Baking & Spices

  • 135 g Caster sugar
  • 1 tsp Cornflour
  • 115 g White chocolate

• Oils & Vinegars

  • 1/2 tsp Cider vinegar or white wine vinegar

• Dairy

  • 115 g Mascarpone cheese

• Desserts

  • 1 Peppermint candy cane, large

• Other

  • 115ml/ 1/2 cup double (heavy cream

Found on littlesugarsnaps.com

Ingredients

• For the Peppermint Meringues
• 135g/ 2/3 cup caster sugar
• 2 egg whites - from large eggs
• 1/2 tsp cider vinegar or white wine vinegar
• 1 tsp cornflour (cornstarch)
• 1 large peppermint candy cane (mine weighed 35g)
• 115g/ 1/2 cup mascarpone cheese
• 115ml/ 1/2 cup double (heavy) cream
• 115g/ 2/3 cup white chocolate

Directions

• Preheat your oven to 100C/ 210F/ GM 1/4
• Line 2-3 baking sheets with baking parchment
• Crush the candy cane in a pestle and mortar or use a rolling pin
• Put the egg whites into a large bowl and whisk to the soft peak stage
• Whisk in the vinegar, followed by the cornflour
• Add the sugar 1 teaspoon at a time, whisking continuously. You may need to scrape the side of the bowl occasionally. It will take about 10 minutes - be patient and you will be rewarded with better meringues
• Continue to whisk until the meringue is really thick, glossy and grain-free. The meringue is now ready to pipe
• Use a plain or star nozzle to pipe 1.5cm kisses onto your baking sheet, leaving a 1cm space between each one
• Scatter with the crushed candy cane and bake for 40 minutes
• Let cool completely in the oven, then store in an airtight container for up to 5 days
• The recipe will make around 300 kisses
• Use a large closed star nozzle (like this one ) to pipe 5cm discs onto the baking sheets. Leave a little gap between each circle. Aim for 16 - 20 discs
• Scatter with the crushed candy cane and bake for 90 minutes
• Let cool completely in the oven, then store in an airtight container for up to 5 days until ready to assemble
• Chop the white chocolate finely and put into a heat proof bowl
• Heat the mascarpone and half of the cream in a pan, stirring until smooth. Heat until hot but do not allow the mix to boil
• Pour over the white chocolate, and, after 1 minute, stir until smooth
• Cover the top with clingfilm and chill for 2-3 hours until set
• Whisk the remaining cream to the soft peak stage and fold into the white chocolate mixture. Whisk briefly if a few lumps remain, but be careful not to over-beat the mix as it will be too think to spread
• Chill until ready to assemble
• When ready to serve sandwich together the meringues with the white chocolate filling and eat within 1-2 hours
• Any leftover sandwiches can be stored in the fridge for a day or so but the meringue will soften (still tasty)