Everything is pretty simple here – just meringue caps with the chocolate ganache between them.
The result turns out very interesting thanks to the contrast of textures: crisp meringue and delicate ganache!
Another huge advantage of such a filling is that the meringue doesn’t soak for a long time, since there is not as much moisture in the ganache as in the butter crème or the custard.
- Whip the egg whites with sugar until hard peaks.
- Stir in the starch by hand, and fold in.
- Place the meringue in a pastry bag with a nozzle. Form the meringues, and dry them at 80-90C (176 to 194F). The exact time depends on the oven; the meringues should remain white!
We offer 3 ganache types for the filling (to your taste).
- Slightly melt the chocolate (in a water bath, but better in the microwave with 10-15 seconds pulses, whisking vigorously each time).
- Heat the cream to a temperature of 80C (176F), and pour it over the chocolate; let it stay for a couple of minutes, and then punch it with a blender until a smooth and shiny emulsion, trying not to leave any air bubbles.
- Place the ganache in a pastry bag with a 1 cm (0.4 inch) “Tube" nozzle; put it in the fridge for stabilization. Cover one meringue piece with the ganache, and place the second half on it.