This special celebration meringue can be used as a delicious dessert or as a cake when the occasion demands. Makes one 8ins torte.
Meringues on Cake Rack Photographic Print
Buy at AllPosters.com
Base
4 egg whites
½ cup sugar
1 cup confectioner’s sugar
2 tablespoons cornflour
3 ozs grated semi-sweet (plain) chocolate
Filling
1 ¾ cups heavy (double) cream
5 ozs semi-sweet (plain) chocolate
Also required:-
baking sheets
parchment paper
Ganache frosting (icing) - see below
Method
1. Prepare the bases and cream filling 24 hours before required.
2. Preheat the oven to 125F. Whisk the egg whites together with the sugar until stiff.
3. Sift the confectioner’s sugar with the cornflour and carefully fold in the mixture.
4. Blend in the chocolate.
5. Cover the baking sheet with parchment paper and draw three 8 inch circles.
6. Spoon the mixture into a round tipped pastry bag. Starting from the centre, pipe a continuous spiral to fill each circle.
7. Dry the meringues overnight, leaving the oven door slightly open. Remove frtom the parchment paper with care.
Ganache Frosting (Icing)
Soft textured icing coating
Makes 3 cups
½ cup milk
3 fl ozs cream
¼ cup sugar
¼ cup water
6 ½ teaspoons glucose syrup
12 ozs semi-sweet (plain) chocolate
Method
1. Mix milk, cream, sugar, water and glucose syrup into a saucepan.
2. Bring the mixture to the boil, stirring constantly. Then remove from heat.
3. Add grated or finely chopped chocolate and stir until melted totally.
4. Mix well or use a hand blender, keeping well down in the mixture.
5. Spread liberally over the cold meringues and sandwich three together carefully.
6. Decorate with grated chocolate and serve with whipped cream.
Tags: baking | Cakes | chocolate | cooking | meringue | recipes
Leave a Reply