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holiday joy: ganache, peppermint meringue & orange crisps

Here’s a treat for everyone that’s been nice this year—perfectly sweet, melt-in-your-mouth ganache, peppermint meringue & orange crisps!  This little dessert is sure to be on everyone’s wish list this holiday season!

ganache, orange & peppermint meringue crisps

Ready for a change from the same ol’ peppermint sticks and chocolate calendars?  Combine your two favorite holiday sweets with this adorable and refreshing dessert!  They’re easy to hold and irresistibly tasty—perfect for mingling guests at a holiday soiree or large dinner party!

It’s so simple—here’s how:
  • 3 large egg whites
  • ¾ cup sugar
  • ½ teaspoon pure peppermint extract
  • Red gel-paste food coloring
  • 1 cup heavy cream
  • 6 ounces semisweet chocolate, finely chopped
  • Simple & Crisp Orange (12)

Preheat oven to 175 degrees.  Line two baking sheets with parchment paper; secure corners with masking tape.  Fit a pastry bag with a small open-star tip and set aside.

Put egg whites and sugar in the heatproof bowl of an electric mixer.  Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, about 2-3 minutes.  Transfer bowl to an electric mixer fitted with the whisk attachment.  Mix on medium high speed until stiff peaks form, then mix in peppermint extract.

Using a new small paintbrush, paint 2-3 stripes of red food coloring inside the pastry bag.  Fill bag with 1-2 cups meringue.  Pipe small ¾-inch high star shapes onto prepared baking sheets.  You’ll need to switch out bags as the red food coloring starts to mix with the meringue mixture.

ganache, orange & peppermint meringue crisps

Bake meringues until crisp but not brown, about 1 hour 40 minutes.  Let cool completely on sheets on wire racks.

While the meringues are baking, make the ganache.  Heat cream in a small saucepan over medium-low heat until just simmering.  Pour cream over chocolate in a small bowl and let it sit for 5 minutes.  Gently stir until smooth, about 5 minutes.  Let ganache cool at room temperature, stirring every 5-10 minutes until it’s thick enough to hold its shape, for about 45 minutes.

Spread a thin layer of ganache on the bottoms of the peppermint meringues.  Lightly press Simple & Crisp Orange to the chocolate.  Voila—the perfect holiday pairing!

ganache, orange & peppermint meringue crisps

For more information on Brittany Wright, you can visit her on Wright Kitchen and follow her on FacebookPinterest, and Instagram

For more Simple & Crisp holiday inspirations, follow us on Instagram, Facebook & Twitter!

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