Desserts Archives - Page 31 of 60 - Garden Seeds and Honey Bees

Dark Chocolate Vintage Toppers Fleur De Lis

Dark Chocolate Vintage Toppers Fleur De Lis

*1/2-1 cup Dark Chocolate Melting Wafer, like Ghirardelli

*Double Boiler

*Chocolate Molds where purchased from Hobby Lobby link below

Melt chocolate wafers in a double boiler or (I like to use a small glass bowl over a sauce pan, with 1/4 of the sauce pan filled with water then turn on the stove to medium-low heat, make sure the water doesn’t touch the bottom of the glass bowl and the water is to simmer not boil). Place chocolate wafers in glass bowl or double boiler, stirring occasionally until wafers are melted.

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Use a pastry bag and place the pastry bag in a tall glass (small clipped pointed end of bag into the glass first) with the rim of the glass being able to pull down the top bag around rim covering rim. Spoon in the melted chocolate about 2/3 of the way of the bag. Then roll down the pastry bag top to where the chocolate begins. Pipe the chocolate into molds. Allow the filled molds to set and use for toppers on cheese cake, cupcakes, cookies and etc…

See Make a Mold Fleur De Lis and Square Flex Candy Molds (Brand Sunny Side Up Bakery)

Dark Chocolate Vintage Toppers Fleur De Lis

Enjoy!

Lindy

Lemon Mini Meringue Cookie Toppers

I know toppers probably really isn’t an official dictionary word, but I thought it was the perfect for the tops of these cute tarts.

Lemon Mini Meringue Cookie Toppers

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Supplies needed:

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*Double Boiler

*Hand or Stand Mixer

*Pastry Bag with Tip (I used 2D )

* Parchment Paper

*2 Half Baking Sheets

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Lemon Meringue Ingredients:

*3 Egg Whites

*1/4 cup Granulated Sugar

*Dash Sea Salt

*Dash Cream of Tartar

*Zest of 1 Lemon

*Yellow Food Coloring Gel, 4 drops or as desired

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Instructions:

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Whisk egg whites and sugar slightly in a small glass bowl. Then place the bowl that will fit nicely over a sauce pan. Adding water to the sauce pan about 1/4-1/3 full of water making sure that the water doesn’t touch the bottom of the bowl, making a double boiler. You can use a ready-made double boiler.

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Place sauce pan over medium-low heat and simmer for 3-5 minutes not to exceed 150*F. Stirring until sugar is completely dissolved.

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Remove bowl and mix the egg white mixture, add the cream of tartar, salt and beat on high-speed with hand mixer or stand mixer (make sure if using a stand mixing bowl is clean with no residue of oils etc… (Hint: Rub a half cut lemon to clean the bowl by rubbing it around the inside of bowl.) using the whisk attachment, about 8-10 minutes until the meringue is glossy and forms stiff peaks.

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Gently fold in the lemon zest and food coloring.

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Using a pastry bag with a drop flower tip 2D. I place the point of pastry bag with tip into a tall glass and fold the large open end of the bag over the edge of the rim of the glass. Then spoon in the meringue mixture into the bag about and fill about 2/3 full. Remove the filled bag from the glass and twist the open end closed. Then on 2 pieces of parchment paper on the half asking sheets, pipe meringue dots by pressing the tip to the parchment paper and squeezing at the top of the bag, making the size of meringue cookies/toppers desired.

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Bake the meringue cookies at 200*F. for 1 hour or more (more because humidity is different depending on where you live and the weather) until crisp. Baking them low and slow is important. After baking allow the cookies to cool on the parchment paper on baking sheet before removing.

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Note: I had 2 ovens to bake them in, I’ve never tried baking the 2 pans in one oven, so if you do this baking could take longer.

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The quantity of cookies depends on the size of meringue cookie you pipe. I made about 1-1 1/2 inch mini cookie toppers for my mini lemon tarts. Making around 170 cookie toppers.

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Store cookie toppers in an airtight container for up to 1-2 weeks.

Recipe Source Jen’s Favorite Cookies

Lemon Mini Meringue Cookie Toppers