How cute!
Valentine’s Day is coming up, so I thought I’d share a fun recipe for the occasion, courtesy of Disney Family! These are almost too cute to eat… almost! Enjoy!
What You’ll Need
10 Tablespoons ultra-fine granulated sugar
3 Egg whites (room temperature)
1 Teaspoon vanilla extract
1 Pinch of salt
1 Teaspoon cream of tarter
Red or pink food coloring
Parchment paper-lined cookie sheets 2 or 3
16-inch pastry bag
½-inch round pastry bag tip
1-cup chocolate made with cocoa butter (can be milk chocolate or dark chocolate)
How To Make It
1 Preheat your oven to 200 degrees
2 Warm you eggs to room temperature by putting them in a warm water bath for 5 minutes. Separate the egg whites and put the egg whites into a medium sized mixing bowl.
3 Beat the egg whites for 30 seconds. Add a pinch of salt, a teaspoon vanilla, a teaspoon of cream of tarter, and 1 tablespoon of sugar.
4 Continue to beat the egg whites while adding 5 more tablespoons of sugar one at a time. Add in the food coloring. Beat the eggs until stiff peaks form.
5 Gently fold in the remaining 4 tablespoons of sugar until incorporated.
6 Pour your mixture into the pastry bag and pipe out 1-inch round mounds for the Mickey head, and two ½-inch round mounds for Mickey ears onto the parchment lined baking sheets. Bang the baking sheets onto the counter to release any air bubbles.
7 Bake your cookies for 2 hours. After the two hours is up, turn the oven off and prop the door of your oven open ½ an inch using the handle of a wooden spoon. Allow the cookies to cool inside the oven.
8 Chop 1 cup of chocolate. Use a double boiler to melt 2/3-cup of the chopped chocolate.
9 Once the chocolate is smooth and melted, remove it from the boiler and add the remaining 1/3-cup chopped chocolate, stir until it is melted. This is called tempering the chocolate.
10 Dip your cookies then set them on parchment paper to dry. After an hour, you can move them to the fridge to fully set.
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.
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