Join Yeti as he gathers his recipes for Christmas Day
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Beat the egg whites with a pinch of salt, lemon juice and powdered sugar over steam until a hard foam is obtained. The water should not flutter, boil only slowly and gently! We paint with food coloring. On a baking sheet, squeeze the hoop shapes out of a foam bag and dry them in a lukewarm oven instead of a warm one.
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Gingerbread Rum Balls
Ingredients
1 cup semisweet chocolate chips
3 tablespoons dark corn syrup, or light corn syrup
1/2 cup spiced rum
2 1/2 cups (10 ounces) gingersnap cookies, crushed
1 cup confectioners' sugar, divided
1 cup nuts, finely chopped
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons vanilla extract
Directions:
Place the chopped chocolate in a large microwave-safe bowl. Microwave in 30-second increments, stirring in between heating sessions, until the chocolate is melted and smooth.
Once the chocolate is melted, add the corn syrup and rum, and whisk until well-combined.
Add the cookie crumbs, 1/2 cup of powdered sugar, chopped nuts, cinnamon, ginger, salt, and vanilla extract. Stir well, until everything is well-mixed. Press a layer of cling wrap on top of the rum ball mixture, and refrigerate it for at least 1 hour, until firm enough to roll.
Put the remaining powdered sugar in a wide bowl. Use a small cookie scoop or a spoon to form 1-inch balls of candy. Roll them between your hands to get them round, then roll the balls in powdered sugar. (You can also roll the balls in cocoa powder, if you prefer.)
Place the rum balls in an airtight container and refrigerate them to age them for several days. They can be stored for an additional 2 to 3 weeks, and many people think they are better the longer they are aged, so they are a great make-ahead treat. Store the balls in the refrigerator and let them come to room temperature before serving. (Source)
