Chocolate-Covered Snow Peaks
Hi, again, I’m Tyler Florence from Tyler’s Ultimate. I got a really fresh idea for holiday cookies. I’m making my chocolate-covered snow peaks, so really easy. It’s basically like making a range. We got four egg whites at room temperature because we always whip butter when a little warmer, and what we’re going to do is put them into a sitting mixture for a couple of minutes and let them stir to get nice and frothy. And now we then go ahead and now add the sugar about a cup and a fourth of super fine sugar. We got one cup there. We got a fourth and that’s going to be just enough sugar to sweeten everything up because what we’re going to do is make it little mounds with these guys and then we’re baking them off in the oven, and you really need that sugar and the egg whites, to get nice and crispy.
Okay, so, we got that. We’re also going to add a teaspoon of cream of tartar and the cream of tartar is going to help stabilize the eggs once we’ve completed with them, so they hold the peak. Alright, so one smooth teaspoon of that, and then we’re going to add a little bit of vanilla just to give us some flavor and that’s it. Simple, clean, elegant, easy to do, alright and down with the machine.
After five to seven minutes, the egg whites are going to look really stick. They are going to whip to a stiff peak and you basically created a gorgeous marshmallow. And I want turn this to meringue. I’m going to tap all those good stuff back into the bowl. What we’re going to do is set up our pastry bag with a circular tip into a glass that way we can work with just one person two hands, and then we’re going to take our beautiful fluffy meringue. We’re going to put this right into the pastry bag then we’re going to fold over the edges, and we’re good to go.
Now, we’re going to create small little one inch in diameter meringues. Now I went up with even pressure push it all the way down to the end, and then we’re going to go from one circular motion all the way up to the end. I want you to get to the top just give a little tip, right? It’s going to pull away when you going to have little snow peaks. Then we’re going to make about 24 of these, right? And they’re going to be fantastic. Check it out.
Alright, cool! Once you get a whole tray full there, you’re going to go into the oven at 225 degrees for an hour. Why we slow, we’re going to dehydrate and get really crispy enough. We got a whole tray of one here and we’ve it got finish. And when they come out what I’d like to do is transfer them to wire rack, so they completely cool. At this point you have snow peaks, when that cold it’s really delicious by themselves. What do I like to do to kind of take to a whole other level is get some better sweet chop that melted down in double boiler and you could take our snow peaks dipping a little bit chocolate and we put them onto a coat of piece of parchment paper, we just let it dry. Get the kids involved, it’s kind of a cool idea I’m actually dipped in also into some crush candy cane that’s really good effect. That’s really kind of cool and fun. And now, I’m got a whole tray and sit them right back here. That’s what they look when they are dry. They’re great. They’re my chocolate covered snow peaks. Hmm, and it tastes delicious from California. I’ll see you later. You got to make these.
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