Ingredients
Meringue
- 100 grams (3.5 ounces) egg whites
- 200 grams (7 ounces) sugar
- 1 teaspoon (0.14 ounces) cornstarch
Dark Chocolate Ganache
- 100 grams (3.5 ounces) dark chocolate (with at least 54% cocoa content)
- 100 grams (3.5 ounces, or 3.4 fluid ounces) cream 33%
Milk Chocolate Ganache
- 200 grams (7 ounces) milk chocolate
- 100 grams (3.5 ounces, or 3.4 fluid ounces) cream 33%
White Chocolate Ganache
- 400 grams (14 ounces) white chocolate
- 100 grams (3.5 ounces, or 3.4 fluid ounces) cream 33%
Equipment
- Stand Mixer or Hand Mixer
Whip those egg whites effortlessly to achieve stiff peaks. Tip: Start slow then gradually increase the speed for best results.
- Pastry Bags with Nozzles
For perfect piping! Keep a few on hand to easily alternate between chocolate types. Tip: Use a ‘Tube’ nozzle size 1 cm (0.4 inches) for precision.
- Microwave or Double Boiler
For melting the chocolates. Microwave in short intervals to avoid burning. Tip: Whisk vigorously between heatings for smooth results.
- Oven
Essential for drying those delicate meringues. Tip: Keep an eye on the temperature to ensure they stay white and don’t brown.
Instructions
Step 1
Suggestion: Ensure that your mixing bowl and beaters are completely grease-free for good results. Glass or metal bowls are usually best for whipping egg whites.
Whip the egg whites with sugar until stiff peaks form. Gently fold in the cornstarch. Transfer the mixture to a pastry bag fitted with a nozzle.
Step 2
Suggestion: Keep an eye on the meringues to avoid browning. If they start to color, lower the oven temperature slightly.
Form the meringues on a baking sheet lined with parchment paper. Dry them in a preheated oven at 80-90°C (176-194°F) until crisp but still white. This may take several hours depending on your oven. Let them cool completely.
Step 3
Suggestion: Be patient and melt the chocolate gently to avoid burning. Using a microwave in short bursts is often easier than a water bath.
Choose your desired ganache type (dark, milk, or white chocolate). Slightly melt the chocolate in a microwave using 10-15 second intervals, stirring after each interval. Heat the cream to 80°C (176°F) and pour it over the melted chocolate. Let it sit for a couple of minutes, then blend until smooth and shiny. Be careful not to incorporate air bubbles.
Step 4
Suggestion: For a professional look, use a piping bag to apply the ganache. A 1 cm (0.4 inch) 'Tube' nozzle works best.
Transfer the ganache to a pastry bag fitted with a 1 cm (0.4 inch) 'Tube' nozzle and refrigerate for stabilization. Pipe a layer of ganache onto one meringue piece and cover with another meringue to form a sandwich.
Servings
There's nothing like biting into these heavenly meringue pastries and feeling the different textures melt in your mouth! For a chic dessert experience, serve them on a vintage cake stand. 🧁✨ Displaying these delicate treats in all their glory will surely add a sprinkle of elegance to your event. They pair fantastically with a bubbly prosecco or a warm cup of afternoon tea. 🍸🍵
Looking to bring some fun to your presentation? 🌈✂️ Get creative by adding edible flowers or a dusting of cocoa powder on top for a dramatic effect. Not only do they taste divine, but they can also become the centerpiece of your dessert table. Entertaining friends and family? These meringue pastries are perfect for that Instagram shot—snap away and share the magic! 📸✨
For an interactive dessert bar experience, set up a DIY station where your guests can assemble their own meringue sandwiches. Offer different ganache flavors and toppings like crushed pistachios, fresh raspberries, or caramel drizzle. 🍫🍓 The possibilities are endless and oh-so-delicious! 🌟
Variations
Looking for gluten-free and vegan options? We've got you covered! 🌟
Gluten-Free Variation: The original recipe is naturally gluten-free, thanks to the meringue and ganache ingredients. Ensure all your equipment is thoroughly cleaned to avoid cross-contamination. 🧼✨
Vegan Variation: Replace egg whites with aquafaba (the liquid from a can of chickpeas) and whip to stiff peaks. Use vegan chocolate and coconut cream instead of dairy cream for the ganache. The result? A scrumptious vegan delight that everyone can enjoy! 🌱💚
Faq
- Why did my meringues turn brown?
This often happens due to high oven temperature. Make sure to keep your oven at a low temperature (80-90C / 176-194F) to keep them white.
- How do I know if I've whipped my egg whites enough?
You should see stiff peaks that hold their shape and don't droop when you lift the whisk out of the mixture.
- Can I use other types of chocolate for the ganache?
Absolutely! Feel free to experiment with different chocolate ratios and flavors. Just ensure it has a good cocoa content for the best consistency.
- How do I store the ganache if I make it ahead of time?
Store the ganache in an airtight container in the fridge. When ready to use, gently reheat it until soft enough to pipe.
- How do I prevent my ganache from having air bubbles?
Blend gently and avoid incorporating air. Let it sit for a few minutes after pouring the hot cream to help dissipate bubbles.
- Can I make the meringue pastries in advance?
Yes, make the meringue caps in advance and store them in an airtight container. Assemble them with ganache just before serving to maintain crispness.
