Ingredients

Swiss meringue
egg whites
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
vanilla pod (can be replaced with vanilla sugar)
1 pc
salt
1 g
0.04 oz
0.03 fl oz
lemon acid
1 g
0.04 oz
0.03 fl oz
Filling
chocolate
to taste
ground nuts (for example, walnuts)
to taste

Method

Let’s give the floor to Stacy: “Today I dreamed about such mini-cakes from vanilla meringue, inside which the chocolate would be hidden. I woke up thinking how to bring this idea to life, so that the chocolate ganache wouldn’t drip at the time of drying, and most importantly, wouldn’t soak the meringue.

First, I wanted to bathe it in the cocoa butter; there were all sorts of different thoughts in my head.

Finally, I realized that I don’t have to use the ganache, as I can simply stuff the chocolate into the meringues, and all the problems would be solved!

The main thing is to set the temperature correctly, so that the chocolate inside doesn’t burn out.

In my opinion, the dessert was a success! By the way, I’m not a meringue fan, but I have already eaten about 10 of these sweets. My kids share this opinion (they are still walking around, licking their lips).

Well, try to cook this delicacy!

Swiss meringue

You will need:

  • Egg whites – 100 g | 3.55 0z
  • Sugar – 200 g | 7.05 oz
  • Vanilla - 1 pod (can be replaced with vanilla sugar) | 1.00 item
  • Salt - 1 g | 0.05 oz
  • Lemon acid - 1 g | 0.05 oz

Place all the ingredients in a dry fat-free bowl; put it on a saucepan with water, and turn on the heat. Stir until the sugar dissolves completely in the egg whites. Wipe the back of the bowl, and transfer the mass to the mixer bowl. Whip it at a low speed to strong peaks (then you can increase the speed).

Meringues forming

Make a small meringue circle, insert the chocolate into it, and cover it with a second layer of meringue. Sprinkle the top with any ground nuts.

You don't have to cover the filling with the second layer, if you don’t want to. The meringues will turn out very nice as well.

Bake them at a temperature not higher than 70C (158F), until the meringue is dry. Use the convection mode.

You better taste the meringues warm. You can heat the cooled meringues in the microwave for 10 seconds; the crust will remain on top, and the inside will become liquid.

Try it!