One bite and youll fall in love with these heart-shaped cookies.
Directions for: Open-faced Chocolate Mousse and Cinnamon Meringue Cookies
Ingredients
4 egg whites
1 tsp (5 mL) white vinegar
1 cup (250 mL) granulated sugar
tsp (2 mL) cinnamon
6 oz (175 g) semi-sweet chocolate, finely chopped
cup (125 mL) Canadian Mascarpone cheese (35% M.F.)
1 cup (250 mL) 35% whipping cream, plus 1 to 2 tbsp, divided
Sliced strawberries (optional)
Directions
1. Preheat oven to 250F (120 C). Line rimless baking sheet with parchment paper.
2. In large bowl, beat egg whites and vinegar until soft peaks form; beat in sugar, 2 tbsp (30 mL) at a time, until stiff glossy peaks form. Beat in cinnamon. To make free form hearts, drop about cup (50 mL) of batter onto baking sheet; with a knife or an off-set spatula, spread into the shape of a heart, approx 3-inches (7 cm) in diameter and 1-inch (2.5 cm) high. Bake for 1- hrs or until dry and crisp but not coloured. Turn off oven; leave meringues in oven for 1 hr longer.
3. In a large bowl, place chopped chocolate and Canadian Mascarpone cheese. In a microwave-safe bowl, heat 1 cup (250 mL) cream for 1- min on High (100%) power or until steaming. Pour over cheese mixture and let stand 2 min; gently whisk until well smooth. Chill completely in refrigerator, about 2 hrs. Whip chocolate mixture until light and fluffy. If mousse is too stiff or dry, add 1 tbsp (15 mL) cream at a time to smooth out to spreading consistency.
4. Spread mousse in shape of a heart on cookies, leaving a border to show off the white meringue. Cookies can be loosely covered and refrigerated for up to 8 hrs. Garnish with strawberries, if desired.
See more: Cheese, Chocolate, Dairy Farmers of Canada, Dessert