Mini Meringues with Chocolate

Baking and Desserts | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Mini Meringues with Chocolate

Ingredients

Sugar - 7.1 oz
Egg white - 3 pieces
70% Dark Chocolate - 7.1 oz
33% Cream - 7 fl oz
Powdered Sugar - 0.7 oz

Step by Step guide

Step 1

Preheat the oven to 212°F. Line two large baking sheets (40 x 30 cm) with non-stick parchment paper.

Step 2

Rub the bowl of an electric mixer with lemon. Pour in the egg whites and beat on low or medium speed until soft peaks form. Increase the speed to high and continue beating, gradually adding the sugar until the egg whites become stiff.

Step 3

Pipe 25 meringue rosettes, 5 cm high, onto each baking sheet (using a special pastry bag with a large star tip). Bake for one hour until they are firm and crispy (during baking, rotate the sheets of parchment paper 180 degrees to ensure even baking). Then remove the meringues (still on the paper), take them off the baking sheets, and let them cool. Line the baking sheets with new sheets of parchment paper.

Step 4

Meanwhile, prepare the filling. Melt the finely chopped chocolate in a double boiler, then remove from heat. Dip each meringue flat side down into the chocolate, then place that side on clean parchment paper. Refrigerate.

Step 5

Mix the cream with the powdered sugar and whisk until stiff peaks form. Use the cream to sandwich the meringues together in pairs (with the chocolate side inwards). Serve immediately or refrigerate for 2 hours before serving.