Welcome to 52 weeks of theme-based baking! A new challenge each week of the year. This is a great way for beginners to learn, and for experienced bakers to expand their skill set and explore their creativity.
I wanted to practice piping without making buttercream, so I went with meringues. I got to practice with 4 different tips, but it looks like I only used two. I dipped them in ganache made from mint chocolate bars that were so dark and bitter, they were inedible on their own. And added chopped hazelnuts. They're pretty good.
Woah, looks great! I like the idea of dipping meringues. How did the hazelnut + mint combo work out taste-wise? Did the chocolate kind of bridge those two together?
Thanks. There wasn't an overwhelming mint flavor. Overall, the combination worked well.