Dessert Recipe,
Meringues with chocolate recipes you'll love.
Choose from hundreds of recipes Meringues chocolate recipes that are quick and easy ...
PREPARATION :
25 MIN
COOKING
3H
COOLING
2H
PERFORMANCE
10 TO 12 DOZENS
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ADD AS REVENUE
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NUTRITIONAL VALUE
CATEGORIES
Cream desserts, mousse and meringuesNoël
FOOD & WINE AGREEMENTS
Fruity and extra-soft
The SAQ offers:
These sweet wines or ciders have ...
INGREDIENTS :
10 ml (2 tsp.) Of cornstarch
5 ml (1 tsp.) White vinegar
2.5 ml (1/2 tsp.) Of water
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch ground nutmeg
4 egg whites, at room temperature
250 ml (1 cup) sugar
115 g (4 oz) dark chocolate, melted and tempered (optional)
Direction :
Place two grids in center of oven. Preheat oven to 80 ° C (170 ° F).
Line two plates of parchment paper biscuits.
In a small bowl, combine cornstarch, vinegar, water and spices. Book.
In a bowl, whisk the egg whites with electric mixer until they form soft peaks.
Add sugar in a fine rain continuing to beat until stiff peaks form.
To the spatula, stir in spice mix gently folding.
Pour the meringue into a pastry bag fitted with a plain round tip.
Shape small meringues about 15 ml (1 tbsp.) And spread them on the plates.
Bake for 3 hours or until they are dry and peel off paper plates rotating on themselves and changing them halfway through cooking grate.
Cool completely on the plates.
Dip the base meringues in chocolate (see note).
The return on the plates to allow freeze chocolate.
The meringues will keep for about three weeks in an airtight container in a cool, dry place.
MERINGUES SPICED DESSERT RECIPE
Meringues with chocolate recipes you'll love.
Choose from hundreds of recipes Meringues chocolate recipes that are quick and easy ...
PREPARATION :
25 MIN
COOKING
3H
COOLING
2H
PERFORMANCE
10 TO 12 DOZENS
View full screen mode
ADD AS REVENUE
SEND BY EMAIL
NUTRITIONAL VALUE
CATEGORIES
Cream desserts, mousse and meringuesNoël
FOOD & WINE AGREEMENTS
Fruity and extra-soft
The SAQ offers:
These sweet wines or ciders have ...
INGREDIENTS :
10 ml (2 tsp.) Of cornstarch
5 ml (1 tsp.) White vinegar
2.5 ml (1/2 tsp.) Of water
1 pinch ground cinnamon
1 pinch ground ginger
1 pinch ground nutmeg
4 egg whites, at room temperature
250 ml (1 cup) sugar
115 g (4 oz) dark chocolate, melted and tempered (optional)
Direction :
Place two grids in center of oven. Preheat oven to 80 ° C (170 ° F).
Line two plates of parchment paper biscuits.
In a small bowl, combine cornstarch, vinegar, water and spices. Book.
In a bowl, whisk the egg whites with electric mixer until they form soft peaks.
Add sugar in a fine rain continuing to beat until stiff peaks form.
To the spatula, stir in spice mix gently folding.
Pour the meringue into a pastry bag fitted with a plain round tip.
Shape small meringues about 15 ml (1 tbsp.) And spread them on the plates.
Bake for 3 hours or until they are dry and peel off paper plates rotating on themselves and changing them halfway through cooking grate.
Cool completely on the plates.
Dip the base meringues in chocolate (see note).
The return on the plates to allow freeze chocolate.
The meringues will keep for about three weeks in an airtight container in a cool, dry place.