Build An Impressive Peppermint Meringue And Dark Chocolate Tower

Build An Impressive Peppermint Meringue And Dark Chocolate Tower

This impressive interactive centrepiece for your holiday dessert table. These light, crisp meringues have chewy centres and a classic holiday peppermint flavour. Pairing them with dark chocolate ganache makes this dessert even more delicious. Your guests can help themselves by pulling them off, one (or more) at a time.

PEPPERMINT & DARK CHOCOLATE HOLIDAY MERINGUE TOWER

Yields: 8 Servings

INGREDIENTS
  • For the peppermint meringues: 
    • 150 grams egg whites 
    • 300 grams white sugar 
    • 1 teaspoon vanilla essence 
    • ⅛ teaspoon salt 
    • ¼ teaspoon peppermint oil  
    • Red food colouring, preferably gel 
    • Holiday sprinkles
  • For the chocolate ganache: 
    • 7 ounces dark or semi sweet chocolate chips or finely chopped chocolate
    • ¾ cup heavy cream
DIRECTIONS
  1. Preheat oven to 225°F. Arrange two racks in the upper two thirds of the oven.
  2. Place egg whites, sugar, vanilla and salt into a clean heat-proof glass or metal mixer bowl.
  3. Fill a small pot with about 1½ inches of water and bring to a boil. Place the mixer bowl into the pot. The bottom of the bowl should not reach the water; at least 2 inches of space between the bowl and water is optimal.
  4. Stir the egg mixture with a whisk until it is hot to the touch and all the sugar granules have dissolved, about 5 to 10 minutes.
  5. Using an oven mitt, carefully remove your bowl from the pot and place onto a stand mixer fitted with whisk attachment.
  6. Whip on high speed until the meringue mixture forms stiff peaks, about 7 to 10 minutes. The mixture should form thick, smooth and glossy peaks. Then, add the peppermint oil and whip again to combine.
  7. Line two large baking trays with parchment paper. Use a little bit of the whipped mixture as ‘glue’ at the corners and centre of the pan before placing the parchment helps to stick it securely so it doesn’t lift when piping your meringues.
  8. Place a round piping tip in a large piping bag. If you have neither, a ziplock bag with about a ¾-inch wide hole cut at the bottom corner can substitute. Using a paintbrush and the red gel food colouring, make about 4 evenly placed vertical stripes on the inside of your bag, from the tip to about ¾ way up the bag. Then, spoon some of the mixture into the bag up to the top of the food colouring lines. Fold the top back up and twist it to seal the mixture in.
  9. Holding the bag at a 90° angle, about 2 centimetres above the tray, squeeze the mixture to form the ‘kiss’ shape and release the pressure before pulling up to form a peak. Space them about a ¾-inch apart. Refill the bag as needed. As you pipe more meringues the striping will begin to fade, but this gives you a range of shades to use. You can also pipe smaller, plain white meringues with a separate bag for even more variety.
  10. Once all your meringues are piped, decorate some with sprinkles. Place the trays into the oven and bake at 225°F for 1 hour and 40 minutes.
  11. You’ll know they’re ready when they’re firm and dry and you can easily pick one up off of the parchment.
  12. When your meringues are out of the oven let them cool fully on their trays. They can be made up to 5 days ahead and stored in an airtight container on the counter.
  13. To assemble your tower, you’ll need one of the following: a cake stand, a round platter, or preferably a cake board.
  14. For the chocolate ganache ‘glue’, place your chocolate and heavy cream in a medium, heatproof bowl and perform the same double boiler method as when heating the meringue mixture, except on medium-low heat. Stir constantly until fully melted, and smooth. Alternatively, place chocolate and cream in a bowl and microwave in 10 second intervals, stirring each time.
  15. Place the ganache in the fridge for 10 to 20 minutes, stirring often, until it has cooled and thickened enough to pipe and stick the meringues. Place some ganache in a piping bag with a small opening. If it gets too thick to pipe, it can be warmed again and stirred.
  16. For the assembly, place the meringues in a triangle, about 5 per side, on your board or stand. Squeeze ganache below each one and stick to your board. They should stick somewhat firmly and not slide around easily. Reserve a few of your favourites for the top. Then, using varying colours and sizes, begin to stack the meringues on top of each other (don’t worry about the tips breaking), using the ganache as glue. Fill the middle with meringues and ganache as needed and allow the shape to get narrower as you near the top, with just one meringue at the peak.
  17. You can finish off your tower with more sprinkles on the ganache. Serve once you’re done, or store in a cool dry place. Place on your dessert table and pull apart to enjoy.