How To make Chocolate Mint Meringue Cheesecake

Gordon Ramsay Demonstrates How To Make A Chocolate Mint Cake

A cake with a difference - try it yourself at home.

#GordonRamsay #Cooking

Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –

Follow Gordon:
Text him: +1 (310) 620-6468
Instagram:
Twitter:
Facebook:

If you liked this clip check out the rest of Gordon's channels:

How To | Peppermint Meringue Cookie Recipe | You'll Be Amazed!

***Enjoy Cooking Videos - Please consider Subscribing***

*recipe below* Meringue cookies are a light and sweet treat, and with a splash of peppermint, they are perfect for holiday cookie swaps and for gifting to your friends! When you bite into their crispy shell they begin to melt in your mouth… and then you get that soft marshmallowy inside… *drool*

Once, *twice* can you find the *fancy* easter egg at the end?

***Don’t forget to like & subscribe!***

--------------------------RECIPE:-------------------------------
4 eggs (just the whites)
¼ tsp cream of tartar (optional but helps stabilize the whites)
¼ tsp salt
1 ⅓ c superfine sugar
¼-½ tsp peppermint extract
Crushed candy canes
Red and pink gel food coloring
(optional: if you just scoop out the meringues and don’t pipe, try adding 1c white chocolate chips just before you scoop them)

NOTE: We recommend you use a stand-mixer and not a handheld mixer…. Trust us!

Instructions:
1. Preheat oven to 200 F and line pans with parchment paper
2. Separate eggs - you’ll only need the whites.
3. In a stand mixer (if possible), gently whip egg whites, salt & cream of tartar until foamy
4. Keep mixing and slowly add sugar - a spoonful at a time
5. Increase the speed and mix until sugar granules are gone and you have stiff peaks (about 10 minutes)
6. Add peppermint extract
7. Spoon or pipe onto pan
8. If piping, paint your piping bag with gel food coloring. We used pink, red and a combination of both.
8. Sprinkle with crushed peppermint candies (optional, but looks pretty!)
9. Bake for 40-60 minutes (more or less depending on size) - you know they’re done if they come off of the pan easily and have a hard outer shell.
10. Turn off the oven and open the door a bit. Let cookies cool on the pan IN the oven.
….OR if you’re impatient like us, take out and eat! They may crack on the outside, but they’ll still taste great!!!

You can cook these at 225F like our cereal milk meringues, but they will crack (like ours did in the video.... We were in a time crunch!…..)

----------------------------SOCIAL:------------------------------
Instagram:
Twitter:
----------------------------MUSIC:--------------------------------
Angels We Have Heard on High by Johannes Bornlöf

(referral link if you’re interested!)
-----------------------------------------------------------------------
#meringue #cookies #baking

Chocolate Mint Meringue Cheesecake | EASY TO LEARN | QUICK RECIPES

Quick Recipes


My Health


Wow to How
quickrecipes, kitchen, vantilly, foodfacorty, streetfood

Peppermint Meringue Kisses Recipe

Henry Ford Health System and Kroger have teamed up to assist you in your wellness journey and have the perfect low-calorie recipe for your holiday cookie exchange! We hope you enjoy our Peppermint Meringue Kisses recipe.
To view more great recipes or to learn more about Henry Ford LiveWell, visit

FREE Chocolate Mint Meringue Cheesecake Recipe Video + Download Link

Download the recipe free for here. Just click skip ad in the top right corner of the page and you'll be re-directed to the recipe :)

EASY VEGAN CHOCOLATE & MINT RAW CHEESECAKE

Chocolate & Mint Raw Vegan Cheesecake

RECIPE

For chocolate base:
⅓ cup melted coconut oil
pinch of salt
¼ cup maple syrup
½ cup + 2 tbsp cocoa powder

For mint cheesecake cream:
2 cups cashews, soaked in 3 cups of water for at least 2 hours and drained
½ cup melted coconut oil
½ cup maple syrup
3 tbsp lemon juice
pinch of salt
½ cup mint leaves
½ tsp spirulina
½ tsp wheatgrass powder

METHOD

For chocolate base:
1. Combine all chocolate cups ingredients in a bowl and whisk until you obtain a smooth mixture with the consistency of melted chocolate.
2. Leave to cool until only slightly warm.
3. Spoon the mixture into a 9 inch baking tin and cover the entire base of the baking tin with the mixture.
4. After the base is covered, freeze for at least ½ hour.

For mint cheesecake cream:
1. Combine all mint cheesecake cream ingredients in a blender and blend until smooth.
2. Transfer the mixture on top of the frozen chocolate base. Make sure the mixture is flat and smooth on top.
3. Freeze the vegan cheesecake for at least ½ hour.
4. Take the vegan cheesecake out of the freezer and remove the sides of the baking tin.
5. Add any topping you would like. (I used a Vegan Chocolate bar and mint leaves)

Enjoy!!

Inspired by the Loopy Whisk: