![]() On a silpat lined baking sheet - pipe small stars of meringue, about the size of a penny.īake for 1 hour and 15 minutes, turning oven off after this time and letting the meringue cool completely inside the oven (2-3 hours). Using a small paint brush, brush stripes of food coloring into the piping bag, fitted with a Wilton Star Tip #4B prior to putting the meringue inside. Add peppermint extract and mix to combine. Whip on medium-high speed with whisk attachment until stiff peaks form (5-7 minutes). In the bowl of a stand mixer, set over a pot of simmering water (ensuring the bottom is not touching) whisk the egg whites, sugar & cream of tartar just until the mixture is warm to the touch and the sugar is dissolved. Note: Only add extract once the mixture has been beaten to stiff peaks - adding the extract any sooner will result in whites not setting. Icing will harden quickly, so keep any remaining icing tightly covered. Transfer icing to a pastry bag fitted with a Wilton Round Tip 5 - seal top to ensure icing is airtight and store in refrigerator. This should take approximately 5 to 7 minutes. Turn speed to high and beat until mixture forms stiff, glossy peaks. Add the confectioners’ sugar and mix slowly until the sugar is combined and the mixture is shiny. In the bowl of a stand mixer, with whisk attachment combine the egg whites and vanilla & beat until frothy. ![]() Remove from oven and while still warm, gently cut the shapes out with a sharp knife. Better to have more in the event you need them. Make 4 sides, 4 roof panels and 4 peaked sides. Using the cardboard cut outs - trace the shapes onto the dough with the tip of a sharp knife - making sure not to go all the way through the dough. Working on a generously floured piece of parchment, roll two of the doughs to just under ¼ inch thick. Preheat oven to 350 degrees and line two cookie sheets with parchment paper. ![]() Peaked side panel: 3 ¾ x 5 ½ inches (cut in rectangle and then use another piece of cardboard to mark a right angle at the top to provide the roof peak) While the dough chills - make the house templates: Divide into thirds, wrap each in plastic and chill 1 hour. Add flour mixture mix on low until combined. Beat butter and brown sugar with an electric mixer on medium speed until fluffy - add eggs and malt syrup and mix until combined. Whisk flour, baking soda, salt and spices in a large bowl & set aside. Gingerbread Cut Outs + Cardboard for cut outsĥ ½ cups all purpose flour, plus more for work surfaceġ cup (2 sticks) unsalted butter, room temperature It is also a great project to get the kids involved with!ĭay 1: Make gingerbread cut outs, royal icing & meringues ![]() It is one of those projects that when you are done, you will have a wonderful, showstopping centerpiece for your holiday buffet. To create a base for the house, I used a simple chocolate cake recipe and a fluffy vanilla buttercream frosting. It is all held together with a simple royal icing and gilded like a lily with Williams-Sonoma Peppermint Bark. The gingerbread has all the gingery punch with just a hint of maltiness from the Malted Barley Syrup. I’ve never made a Gingerbread House before, and I have to say, I am pretty darn pleased with how it turned out. I decided that this year, my recipe would be about accomplishing something crazy in the kitchen - something that takes a few days to make, and goes really well with holiday music on full blast. This time of year always makes me sentimental - and Williams-Sonoma #BarkYeah was my first campaign with TheFeedFeed back in 2015 - little did I know that one year later I would be writing this post after touching so many various efforts that we have been doing here - and continuing to work with our valued partner, Williams-Sonoma. What is even crazier is that it is that magical time of year when Williams-Sonoma releases their limited edition Peppermint Bar k. Now, as I write this, all the lights are on in the house and it is only 4:30PM - lists consist of holiday to-do’s, gifts to buy, and travel plans to solidify. I’ve been struggling with the fact that the holidays are already upon us - it seems like it was just yesterday that we were enjoying the long warm days of summer and the evening light that lasted until well past 8PM. ![]()
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