Mini meringues with chocolate
12 servings
30 minutes
Mini meringues with chocolate are a refined treat of French cuisine, combining the lightness of meringue with the rich flavor of dark chocolate. Their history is rooted in the tradition of creating desserts from whipped egg whites, valued for their lightness and sweetness. Crispy on the outside, they melt in your mouth, revealing a delicate contrast between the fragile shell and creamy filling. The addition of cream makes the texture soft and velvety, while chocolate adds depth to the flavor. These miniature sweets are perfect for elegant tea parties, light holiday treats, and simply enjoying exquisite moments.
1
Preheat the oven to 100 degrees. Place non-stick baking paper on two large baking sheets (40 by 30 cm).
2
Rub the bowl of the electric mixer with lemon. Pour in the egg whites and beat on low or medium speed until soft peaks form. Increase the speed to high and continue beating, gradually adding sugar until the egg whites become firmer.
- Egg white: 3 pieces
- Sugar: 200 g
3
Pipe 25 rose-shaped meringues 5 cm high onto each baking tray (using a special piping bag with a large star tip). Bake for an hour until they are firm and crispy (during baking, turn the sheets of parchment paper 180 degrees to ensure even cooking). Then remove the meringues (still on the paper), take them off the trays, and let them cool. Line the trays with new sheets of parchment paper.
4
At this time, prepare the filling. Melt the finely chopped chocolate in a steam bath, then remove from heat. Dip each meringue on the flat side, then place that side on clean food paper. Put in the refrigerator.
- Dark chocolate 70%: 200 g
5
Mix the cream with powdered sugar and stir until it thickens. Use the cream to pair the meringues together (with chocolate inside). Serve immediately or refrigerate for 2 hours first.
- Cream 48%: 200 ml
- Powdered sugar: 20 g