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Peppermint Meringues with Chocolate Filling

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Have yourself a sweet ending: These festive meringues sandwich a chocolate ganache.

Yield

Ingredients

Directions

Cook's Notes

You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue.

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  • contactingsean
    13 DEC, 2015
    There are several things wrong about this recipe. 1.) It does not make 5 dozen - that would be crazy. 2.) I had better success when upping the temperature from 175 to 200. Cooked at 175 for over 2.5 hours and they never got crispy. The chocolate sauce - never set. It was a liquidy mess - used ghilardi chocolate. Suggestion, up the temperature a little and reduce the amount of cream for the chocolate.
    Reply
  • MS10754791
    10 DEC, 2011
    For my Annual Holiday Cookie/Confection Exchange, I encouraged the participants to try something new, stretch themselves a bit, and discover a new skill in the kitchen. This year, I decided to finally attempt this adorable looking cookie. I'd never made a sandwich cookie, or a meringue, but I wasn't going to be afraid to try. I carefully read the recipe, bought what I few items I needed, and began. This was far easier than I thought, and my cookies turned out wonderfully. Thank you, Martha!!
    Reply

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