Sprinkle Sandwiches

• Refrigerated

  • 4 Egg whites

• Condiments

  • 1 tbsp Corn syrup, light
  • 1 tsp Vanilla extract or vanilla bean paste, pure

• Baking & Spices

  • 1 Pinch Cream of tartar
  • 1 Sprinkles
  • 1 cup Superfine sugar

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 Large 18" pastry bag
  • 1 Pastry tip, Large plain round

• Snacks

  • 12 Ice cream sandwich cookies plus, Store-bought

• Other

  • 8 ounces (240 g best-quality dark or milk chocolate, chopped or callets

Found on sweetapolita.com

Description

Ingredients

• 4 egg whites
• 1 cup (200 g) superfine sugar
• 1 tablespoon light corn syrup
• Pinch of cream of tartar
• 1 teaspoon pure vanilla extract or vanilla bean paste
• 8 ounces (240 g) best-quality dark or milk chocolate, chopped or callets
• 3 tablespoons (45 ml) vegetable oil
• 12 Store-bought ice cream sandwich cookies plus a few extra in case of breakage OR homemade cookies of your choice
• Sprinkles of your choice
• Large 18 pastry bag
• Large plain round pastry tip

Directions

• Wipe the stainless steel bowl and whisk of an electric mixer with a paper towel dampened with lemon juice to eliminate any trace of grease. Put the egg whites, sugar, corn syrup, cream of tartar in the bowl and put it over a saucepan of barely simmering water (be sure the bottom of the bowl is not touching the water). Whisk constantly but gently until the mixture reaches 130°F (54°C), about 7 minutes depending on the temperature your egg whites were to begin with.
• Transfer the bowl to the mixer. Beat the mixture on low speed for 2 minutes, then increase the speed to medium and beat for 2 more minutes. Increase the speed to hight and beat until very thick and glossy, about 5 minutes. Add the vanilla bean (or extract) and beat well.
• This frosting is best used right away, but it will keep covered at room temperature for up to an hour (once its piped into the cookies its fine, but just for ideal spreading/piping consistency).
• Line a baking sheet with wax paper and lay 6 of the cookies inside-up on the wax paper.
• Fill a large pastry bag fitted with a large plain round tip (I use Ateco ) with the prepared Marshmallow Frosting and pipe a big dollop on top. Place another cookie, right side up, on top and repeat with another dollop and cookie.
• In a double boiler, or in a microwave-safe bowl, melt the chocolate and oil until smooth, stirring occasionally.
• Carefully dip one end of each sandwich in the chocolate coating and lay back down on the wax paper. Sprinkle the chocolate areas with your favourite sprinkles, tossing the sprinkles to cover the sides. Let sit to firm up.
• Once the sandwiches are firmed up, you can transfer them to a plate and collect the remaining sprinkles to put back in their bottles.
• Best enjoyed right away.