Presentation By Food Stylist
PEPPERMINT ICEBERG PUFFS DESSERT
Ingredients
3 fresh egg whites
1 cup sugar
⅓ teaspoon salt
1 ¼ teaspoons Dehydr8 Vinegar
1 tablespoon peppermint schnapps
½ cup crushed peppermint candy
Directions
Beat egg whites at high speed until very stiff, about 4 minutes. Reduce to medium speed and add sugar gradually, then salt and Dehydr8 vinegar. Continue beating until very creamy, about 4 or 5 minutes, stirring in schnapps during the final seconds.
Cover a large cookie sheet with wax or parchment paper, and using a spoon, shape into mounds 2 inches apart (makes about 8). Sprinkle tops with crushed peppermint candy. Using a butter knife, swirl carefully from the bottom up and make a peak at top. A tiny drop of red food colouring (or beet juice) can make the swirling more decorative but this is entirely optional.
Bake at 275°F 50 or 60 minutes or until delicately browned and dry on the surface. Remove from paper while still warm.
T
o serve, slice off top horizontally and fill with a scoop of mint chocolate chip or peppermint ice cream garnished with a sprig of fresh mint.
For a special treat, tops may be dipped in tempered mint chocolate or sprinkled with chocolate curls.
