Bitter-chocolate meringue

P1150079A

Meringue with chocolate always goes well together, I used 75% cocoa solid to immerse the meringue into a chocolate bath. How wonderful is that! I think it does look good in dinner party too. Nothing complicated, the most important part is the enjoyment of making it and enjoy it when is done. Pop one in your mouth to experience the beautiful balance of the bitter chocolate and the sweet sugary meringue. You will feel great! Promise!

  1. Line a baking sheet with baking paper. Set the oven at 110°C/gas ¼/225°F.
  2. Combine the egg whites and salt in a mixing bowl and whisk until the whites are very stiff and standing in points. They must be be completely dry. Gradually add half the caster sugar, 1 tbsp at a time until all sugar has been mix it, whisking well after each addition until the meringue is stiff. If the sugar is not thoroughly blended in it will form droplets of syrup which may brown, spoiling the appearance and texture of the meringues, and making them difficult to remove from the paper when cooked.
  3. Put the meringue into a piping bag fitted with a plain nozzle and pipe a mini garlic shape, by pressing down as you squeeze the bag until the size you want is made, then quickly flick and pull it upwards. Repeat it until all the meringue is used up.
  4. Put them into oven for about 1 hour to 1 and half hour or until the meringue is dry.
  5. While that is happening, you can temper the chocolate. Put the chocolate into bowl and place on the saucepan with barely simmering water (ensure bottom of the bowl doesn’t touch the water) and let the chocolate melt. When the chocolate is fully melted remove the bowl from the saucepan and let it cool and set aside.
  6. Check your meringue by using a spoon the knock it if you could hear the crispy sounds meaning is ready to take out. Let it cool on the wire rack.
  7. Take the cooled meringue and submerge half of the meringue into cooled melted chocolate, shake the excess chocolate off and then place it on the baking paper without disturbing it, and let the chocolate set on the meringue. Repeat until the meringues use-up.
  8. You can keep the meringues in airtight container for up to 2 weeks.
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