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Chocolate Covered Snow Peaks Recipe

Chocolate Covered Snow Peaks

Tyler Florence

Recipe courtesy Tyler Florence for 12 Days of Cookies 2008

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (72)

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Average Rating:

Total Reviews: 72

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  • on December 20, 2011

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    I thought these cookies were good. I added crushed peppermint to the bottom of some and my friends loved them. They did not last long.

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  • on December 20, 2011

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    I love making these! I actually prefer them without the chocolate, though. I use parchment paper when I bake, so there's no problem getting these off the cookie sheet.

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  • on December 19, 2011

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    Absolutely terrible! The taste was nothing spectacular at all and it took like an hour of mixing to get the firmness required.

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  • on December 16, 2011

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    In terms of ease, this one was a snap! I didn't have superfine granulated sugar but hey, it's Christmas - I just used regular sugar, who's going to complain? It didn't seem to effect the meringue really - probably just a little more crunch when they're done. I haven't actually tried them yet as they're in the oven for...oh - 10 more hours! - but they look stunning. I took a tip from King Arthur Flour and "painted" red and green food color stripes up the side of the disposable piping bag and these babies are looking incredibly festive! Meringues within reach - I love it!

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  • on December 12, 2011

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    I see that Tyler says to store these in an air-tight container. Can anyone tell me how long they can be stored & still remain fresh tasting; and do you store them at room temperature, or in a cooler place (such as a garage?

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  • on December 11, 2011

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    I just made them and turned off the oven. Never made meringue cookies before. I followed the recipe exactly and then folded in 1/3 cup of super finely crushed candy canes (crushed in a ninja. When I shut off the oven I couldn't wait and stole one off the parchment paper. Mine did not stick and came out perfectly so far. I will just wait till the morning now to get the final result. Just a note adding the sugar a little at a time is crucial so that you do not make the merinque loose its fluffiness. My mixer had it done in less than the 5 - 7 minutes as stated. If you are not sure that they are whipped enough, take off the whipping attachment and pull it straight up and turn it upside down and the peaks should be stiff and not just flop over. Great recipe, will be using it again and again.

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  • on December 04, 2011

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    Love these!

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  • on March 25, 2011

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    These were delicious!! I have never made meringues before, and these turned out just fine! However, they stuck to the paper and would sometimes break. The chocolate was a nice touch. I will (hopefully be making these again soon!

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  • on February 07, 2011

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    This recipe is not easy. It must be followed EXACTLY especially if your not the Martha Stewart type and have never made meringue. First attempt I made a sugary paste. Second attempt I made a delicious and beautiful meringue. Its did not pipe out quite as pretty as Tyler's but also good for a first attempt. THESE AS DELICIOUS! They are a cheap way to impress a crowd.

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  • on January 15, 2011

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    Im a long time fan of food network. I always pick a new cookie
    each year at Christmas Time. This cookie was the best pick ever.
    Everyone enjoyed them and asked for the recipe. They turned out justlike the photo.
    Thanks Tyler!!!
    Helene Stivala, Jackson NJ

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