19 September, 2012

'Sapphire' an angel for September and a recipe for Chocolate Meringues






Chocolate Ganache Meringues 



Meringues
4 egg whites
200g caster sugar
10g good cocoa powder 
40g icing sugar

Ganache
100g dark belgian chocolate
100g cream

Method
For the ganache  
1. Bring the cream to a gentle boil in a small pan. Remove from heat.
2. Add the chocolate and allow to melt for a few minutes then stir to combine. 
3. Leave to cool and thicken while preparing the meringues.



Preheat oven to 100c, line 2 baking trays.
1. Beat the egg whites until stiff peaks form. Gradually add the sugar beating well between each   addition, until dissolved. Fold through the sieved icing sugar and cocoa.
2. Pipe or spoon 40 rounds of meringues onto lined trays. Bake for about 1 hour or until they look dry and sound hollow when tapped.
3. Pipe or spoon the chocolate ganache onto the flat side of half the meringues. Sandwich together with the remaining meringues. Store in airtight containers

*A few variations on the ganache for you try.

1. Add  1/4 tsp vanilla extract to ganache
2. Add finely diced candied mandarine or orange to the ganache and serve with shards of the candied fruit.
3. Add a teaspoon of cherry liqueur to the ganache.


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