Meringue with Chocolate and Cream
by Editorial Staff
Amazing combination of meringue with cream and chocolate!
Ingredients
- Egg whites (preferably chilled) – 4 pcs.
- Powdered sugar – 250 g
- Salt – a pinch
- Lemon juice – a few drops
For the cream:
- Butter – 100 g
- Boiled condensed milk – 0.5 cans
- Chocolate – 100 g
Directions
- For the meringue, beat the egg whites with a pinch of salt and lemon juice until firm foam.
- Add sugar little by little until everything is in place. Whisk until firm and shiny. It shouldn’t leak out of the bowl.
- Put the mass into a pastry syringe.
- On a baking sheet covered with paper, squeeze small mounds from the syringe.
- Dry the meringue at 50 degrees for 3-4 hours. They should be dry and crispy.
- Prepare meringue cream. Beat butter with boiled condensed milk until smooth.
- Melt the chocolate in a water bath. Keep it liquid over a saucepan of warm water.
- Dip the meringues in it (not completely, only the bases) and set aside on a flat dish.
- Place the meringue in the refrigerator until the chocolate hardens.
- Glue all the meringues in pairs with cream.
- Put the finished meringues on a dish and refrigerate for 30 minutes.
- Serve the meringue immediately, otherwise it will soften.
Enjoy your meal!
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