Double chocolate meringues with milk cream
10 servings
120 minutes
Double chocolate meringues with milk cream are an exquisite dessert of French cuisine, combining lightness and rich flavor. Legend has it that meringues first appeared in the 18th century when pastry chefs experimented with whipped egg whites and sugar. In this recipe, delicate chocolate meringue meets soft milk cream, creating a harmony of flavors and textures. Cocoa powder gives the meringues a rich aroma and a slight bitterness, while the sweet creamy frosting softens the intensity of the chocolate. This treat is perfect for morning coffee or an elegant finish to dinner. The lightness of the meringues makes them delightful to taste, while the rich cream adds a special sophistication. French refinement in every bite!
1
Add a pinch of salt to the egg whites and beat with a mixer, without bringing it to a very thick foam.
- Salt: pinch
- Egg white: 150 g
2
Slowly add sugar (150 g) to the egg white mixture and beat with a mixer vigorously (about 2 minutes) until the mixture becomes thick and fluffy.
- Sugar: 190 g
3
Mix powdered sugar with cocoa powder, add to the egg white mixture, and mix thoroughly. Add powdered sugar in parts (about 1/3 each time).
- Powdered sugar: 150 g
- Cocoa powder: 25 tablespoons
4
Line a baking sheet with parchment paper. Using a piping bag, squeeze the egg white mixture onto the sheet to form small meringues (about 4 cm in diameter).
5
Bake in an oven preheated to 110 degrees on the middle rack for about 1 hour.
6
When the meringues are ready, take them out of the oven and let them cool completely at room temperature.
7
Meanwhile, you can make a cream that will bind the meringues. To do this, mix cream and milk in a saucepan, add 40 g of sugar, condensed milk, and dry milk, and mix thoroughly. Add a quarter of a vanilla pod to the milk mixture and place the saucepan over moderate heat.
- Cream 30%: 150 ml
- Milk: 300 ml
- Sugar: 190 g
- Condensed milk: 25 g
- Dry milk: 25 g
- Vanilla pod: 0.3 piece
8
When the milk mixture boils, reduce the heat and continue cooking until the liquid volume reduces to 300 milliliters.
9
First, cool the prepared cream at room temperature, then place it in the refrigerator.
10
To make double meringues, use the prepared cream as a binding material.