{Holiday Cookie #4: Milk Chocolate dipped Peppermint Meringues}

For dinner the past couple nights, the star ingredient has been a package of Buffalo Whiskey Sausage made by Valbella Gourmet Foods out in Canmore.

We first tried this at the Maple Leaf Grill and Lounge in Banff, where it’s served grilled in halves atop a crispy english muffin and topped with a poached egg and a drizzle of maple syrup to make their delicious signature Maple Leaf Eggs Benedictso.good.

This meal started with cutting up 2 sausages into rounds and cook in a pan till nicely browned. Set aside..

…I then cut up some slices of this gorgeous buttery yellow pattypan squash..

..cooked together with sliced purple carrots, cremini mushrooms, baby bok choy and minced garlic..

..add in your sausage and serve on a bed of fluffy quinoa (cooked in a homemade chicken broth for a deliciously savoury flavour) and topped with an overeasy egg drizzled with my favourite siracha hot sauce…so satisfying and dinner was done in about 20 minutes!

The next night we combined it with a few handfuls of these lovely green petals of brussel sprouts..

…sautéed in some olive oil with ribbons of red onion and seasoned with a splash of balsamic vinegar, oregano, salt and pepper..

…tossed together with the sausage and  rotini pasta cooked to al dente. Another quick and easy weeknight meal..

Enough about dinner, onto the best part of the meal. Dessert!

For my 4th holiday cookie recipe I wanted to try something I’ve never made before, meringue cookies. This recipe is really easy and only requires a few ingredients. It starts with a few egg whites and sugar in a heat-proof bowl, which I set over a pot of simmering water to melt the sugar and heated till the mixture is warm to the touch..

Next, beat your egg sugar mixture at med-high speed till the it forms stiff peaks, then add in your peppermint extract…I couldn’t seem to get mine stiff enough, so instead of lovely peppermint rosettes, I settled for circular domes..

How do you get that cool candy stripe effect? By painting three lines along the sides of the inside of your pastry bag with red paste food colouring before you put in your batter..

After an hour and a half in the oven at 225F. They’re nice and crisp and ready to be dipped (make sure they’ve had a chance to cool)..

I dipped the bottom halves of the meringues in melted milk chocolate, then sprinkled them with festive decorations..For another variation, you can turn these into little sandwiches with a dollop of chocolate ganache in the middle. Not a fan of peppermint, try changing up the flavorings – perhaps a nice orange blossom, rose or bergamont (one of my favourite flavours). Be creative.

This minty and light treat makes a perfect ending to a big christmas feast…They make great gifts too 🙂

You can find the original recipe here.

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