Recipe Archives->Holidays->Choc Meringues

Chocolate Ganache Meringues

1/4 cup whipping cream
3 oz. bittersweet chocolate, cut into pieces 
2 tablespoons butter, cut into small pieces
2 egg whites
1/3 cup sugar
1/3 cup confectioners sugar
1/4 cup confectioners sugar
2 tablespoons unsweetened cocoa

Heat whipping cream in a small heavy saucepan over medium heat just
until cream comes to a simmer.  Remove from heat; stir in chocolate
until melted.  Stir in butter pieces, a few at a time, until melted.
Refrigerate until thickened.

Heat oven to 200 degrees F.  Line cookie sheet with parchment paper.
(To ensure the meringues are the same size, trace 1 1/2-inch circles
on the parchment; turn the paper over to pipe the meringue on the
other side.)  In medium bowl, beat egg whites at medium speed until
soft peaks form.  Gradually add 1/3 cup sugar, beating at high
speed just until stiff peaks form.  Fold in 1/3 cup confectioners
sugar.

In small bowl, combine 1/4 cup confectioners sugar and cocoa; mix
well.  Fold cocoa mixture, 1/3 at a time, into beaten egg whites.
Spoon mixture into pastry bag fitted with star tip.  Pipe into 24
(1 1/2-inch) rounds on parchment-lined cookie sheets.

Bake at 200 degrees F for 1 to 1-1/4 hours or until crisp.  Cool
5 minutes or until completely cooled.

For each sandwich cookie, spread chilled ganache on flat side of
a meringue.  Top with flat size of a second meringue.

Makes 12 sandwich cookies.

Printable version: choc-meringues.txt.