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Add a photoA cute little Pastry for St Patricks Day!
A Sweet Meringue Bite with a Mint Cream Filling
Ingredientes
- Meringues:
- 6 egg whites
- 2 tsp Cream of Tarter
- 1 C Sugar
- 1 tsp Vanilla
- Mint Cream Filling
- 1 Cup heavy Whipping Cream (iced cold)
- 3 oz Cream Cheese (room temp)
- 3 Tbsp. Powdered Sugar
- 2 tsp Mint Extract
- Garnish
- Green Colored Coconut
Direcciones
- Meringues:
- Pre-heat oven to 200° f
- Line Baking sheet with Parchment paper
- Beat Egg Whites on High speed until frothy.
- Add Cream of Tarter.
- Continue Beating until white.
- Add 3/4 C Sugar. (save 1/4 C for when whipping is complete).
- Continue Beating until Egg Whites have come to "Stiff Peaks"
- (this means when you turn the beater upside down, they don't fall off.)
- Fold in remaining Sugar
- Place Large Spoonfuls of the Meringue into a Ziploc Bag.
- Squeeze Bag to push out Meringue Mixture onto Baking Sheet in a "poof" in your desired size.
- If you have a "star" tip it can be used here to give a striation to the sides of the meringue.
- When my grandmother made them she used a spoon and they came out just as well!
- Bake Meringues in a 200° oven for 2 hours until crisp, but not brown.
- Turn oven off and leave the meringues in the oven for an additional hour.
- Allow to cool for 2 hours.
- Once cool, Slice each meringue in half,(using a serrated knife) leaving a top and bottom piece.
- Prepare Cream:
- In a Mixing bowl, soften cream cheese with hand mixer.
- In a separate bowl, Whip heavy cream and sugar to stiff peaks.
- Once beaten to stiff peaks add mint extract. (if green cream is desired add color now) Fold.
- Add Whipped cream to cream cheese. Fold in.
- Place mixture in ziploc bag and pipe onto bottom of meringue.
- Garnish:
- Take each top and dip into cream lightly, then place each top into colored coconut if desired.
- Top each meringue with it's top.
- Enjoy
