This recipe appeared in Birthday Breather on 22 Jun 2012
 

Biscoff Cookie Crusts:
26 Biscoff cookies (or Trader Joe’s Bistro Biscuits)
1 tablespoon sugar
1 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, melted

Chocolate Ganache Filling:
1 cup heavy cream
7 ounces milk chocolate, broken into pieces
Pinch of salt
1 egg

Marshmallow Meringue Frosting:
4 egg whites
1/8 teaspoon cream of tartar
1 cup superfine sugar
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
 
To prepare cookie crusts, preheat oven to 375° F. Put the cookies into a food processor and pulse until finely ground. Add the sugar and cinnamon to the processor bowl and pulse to combine. Switch the processor to constant run and slowly pour the melted butter into the feed tube to combine with the cookie crumbs. Once it has all combined thoroughly, shut off the processor and scrape around the mixture with a rubber spatula to complete the blending process.

Take heaping tablespoonfuls of the crust mixture and press them into the wells of a mini muffin pan. Note: I found the easiest way to accomplish evenly formed shells is to use a shot glass to tamp down the center of the crumb mounds in the wells; twisting the glass as you lift it out of the well. The shells will puff up and lose their shape once baked, so also use the shot glass to re–form them immediately after pulling them out of the oven.

Bake the shells for 8 minutes. Allow them to cool completely before removing them from the pan. Yields 24 mini shells.

To prepare the ganache filling, heat the cream in saucepan until scalded (not boiling). Stir in the chocolate pieces with a heat–proof rubber spatula until completely smooth. Add in the salt and then the egg, using a whisk to fully incorporate them into the chocolate mixture. Turn the heat to medium–low and continue whisking until the mixture begins to thicken (about 2–3 minutes). Remove from heat and pour the mixture into a bowl. Allow the ganache to come to room temperature, then cover the bowl and refrigerate until the ganache stiffens.

To prepare the meringue frosting, put the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat the egg whites on medium–high speed until light and frothy. Add the sugar slowly (a couple of tablespoons at a time) until fully incorporated. Once the sugar and egg whites are completely mixed, scrape down the sides of the bowl and add in the corn syrup and vanilla and continue mixing for about 8 minutes. It is done when it has become glossy and fluffy and holds a stiff peak.

To assemble the sliders, lift the pie shells from the pan by carefully inserting a sharp knife in between the shells and the pan wells, slightly lifting them to pop them out. Using a small cookie dough scooper, create balls of ganache and place them into the shells. Slightly press on them to flatten the tops. Scoop the meringue frosting into a Ziploc or piping bag fitted with a large star tip and pipe in a circular motion over the tops of the ganache filling. Light up a propane torch (on low flame) and wave over the marshmallow meringues to desired toastiness. A broiler oven can also be used for this process, but requires a watchful eye and rotation to prevent burning.

WI wine recommendation: Celebrate your artistic achievement with some champagne or any other lightly sweet bubbly. You’ll be needing it…these are rich!