Meringue Kisses with Chocolate Cream
Los besos de merengue son uno de los dulces más sencillos de preparar, ya que solo requieren unos pocos ingredientes básicos. Ya sea que se disfruten solos o con diversos rellenos, siempre conquistan a los amantes de los dulces gracias a su delicada textura: crujientes por fuera y agradablemente masticables por dentro.
- 3 egg whites
- 150 g sugar
- 1/2 tsp cream of tartar
- 1 pinch of salt
- 100 g dark chocolate
- 80 ml whipping cream
- Mix the egg whites at room temperature with a pinch of salt on medium high. When it starts to become firm, add the cream of tartar (you can replace it with a teaspoon of apple cider vinegar or a teaspoon of lemon juice) and continue mixing on high speed.
- When you get a firm meringue, start adding the sugar gradually, one tablespoon at a time. Mix well after each spoonful of sugar. Add the next spoon of sugar only after the previous one has melted completely. In the end, you should have a nice shiny meringue.
- Preheat the oven to 120° C/250° F and line a large baking pan with parchment paper.
- Put the meringue into a piping bag and pipe small mounds, about 1½-2 inch diameter, onto the pan. Place the pan in the oven and bake for one hour or one hour 10 mins if you want them nice and firm. Then leave the meringue in the oven with the door ajar to cool.
- For the filling, melt the chocolate with the whipping cream in a saucepan over low heat until homogenized. Allow to cool slightly.
- Use the chocolate cream to sandwich two meringue pieces together.
- These meringue kisses can be kept for up to a week in a cool, dry location.
Meringue kisses are among the simplest sweet treats to prepare, requiring only a few basic ingredients. Whether enjoyed on their own or with assorted fillings, they never fail to captivate those with a sweet tooth, owing to their delicate texture – crisp on the exterior yet pleasantly chewy within.
These meringue kisses are sandwiched with a bitter chocolate cream, to tone down their sweetness because, let’s not forget, meringue kisses on their own are a very sweet treat. But you can of course enjoy them on their own as well.
For the meringue:
- 3 egg whites
- 150 g sugar
- 1/2 tsp cream of tartar
- 1 pinch of salt
For the cream:
- 100 g dark chocolate
- 80 ml whipping cream
Instructions
- Mix the egg whites at room temperature with a pinch of salt on medium high. When it starts to become firm, add the cream of tartar (you can replace it with a teaspoon of apple cider vinegar or a teaspoon of lemon juice) and continue mixing on high speed.
- When you get a firm meringue, start adding the sugar gradually, one tablespoon at a time. Mix well after each spoonful of sugar. Add the next spoon of sugar only after the previous one has melted completely. In the end, you should have a nice shiny meringue.
- Preheat the oven to 120° C/250° F and line a large baking pan with parchment paper.
- Put the meringue into a piping bag and pipe small mounds, about 1½-2 inch diameter, onto the pan. Place the pan in the oven and bake for one hour or one hour 10 mins if you want them nice and firm. Then leave the meringue in the oven with the door ajar to cool.
- For the filling, melt the chocolate with the whipping cream in a saucepan over low heat until homogenized. Allow to cool slightly.
- Use the chocolate cream to sandwich two meringue pieces together.
- These meringue kisses can be kept for up to a week in a cool, dry location.
