- In a stand mixer fitted with a whip attachment, combine the mix and water, whip for 3 minutes on medium speed until the mixture is foamy. Slowly add the granulated sugar, whip till stiff peaks form. Add desired color if needed. Place into a piping bag fitted with a star tip. Pipe rosettes onto parchment lined sheet pans. Bake for 120 min at 200°F/93°C or until done.
- Pipe Orchid Ganache on one Meringue cookie and sandwich together.
1OE 64% Chocolate Ganache
- In a saucepan bring the heavy cream to a boil, pour over chocolate stir to combine. Place plastic on the top and allow to crystallize overnight.