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Title: Meringues (Plain and Chocolate Filled)
Categories: Cookie
Yield: 36 Meringues
| BD1A10 SETRAKIAN, BETH | ||
| 4 | Egg whites | |
| 1 | ts | Extract, vanilla |
| 1 | c | Sugar; super fine |
| CHOCOLATE GANACHE | ||
| 6 | oz | Bittersweet chocolate, |
| Broken in pieces | ||
| 1/2 | c | Cream, whipping; scalded |
Preheat oven to 225 degrees. Have egg whites at about 70 degrees. Beat until foamy in an electric mixer or by hand. Add vanilla. While continuing to beat, add sugar one tablespoon at a time. When the mixture stands in stiff peaks on the beater, it is ready for baking. Fill a pastry bag with mixture and pipe onto parchment covered baking sheet, using star tip to create kisses. Bake about 1 hour or longer, depending on the size. Do not remove from the oven at once, but turn off the oven, open the door and leave them for at least 5 minutes. Cool gradually, away from a draft. Remove them from the sheet when cool.
To prepare chocolate ganache, pour hot, scalded cream over chocolate. Blend until smooth. Cool.
To fill meringues, crush the bottom lightly with the thumb while still warm. Fill the hollows with chocolate ganache.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address). For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 01-29-98 (18:39) The Once And Future Legend (1) Cooking
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