Meringues with chocolate and hazelnuts
12 servings
240 minutes
Meringues with chocolate and hazelnuts are an exquisite dessert of French cuisine, embodying sophistication and richness of flavors. The origins of these treats stem from the tradition of making light airy sweets that have evolved over the years into new forms and flavor combinations. Almonds and cocoa create a delicate nutty base, while white chocolate and hazelnut paste add creamy depth to the taste. Rum brings a subtle aroma, giving the dessert a noble touch. These small meringues, adorned with chocolate glaze, melt in your mouth, leaving a pleasant aftertaste. They pair perfectly with a cup of aromatic coffee or dessert wine, turning each tasting moment into true gastronomic pleasure. They should be stored in the refrigerator to maintain their texture and freshness.
1
Grind the almonds and place them in a deep bowl.
- Almond: 100 g
2
Mix powdered sugar, flour, baking powder, cocoa, and sift into a bowl with almonds.
- Powdered sugar: 100 g
- Wheat flour: 250 g
- Baking powder: 2 teaspoons
- Cocoa: 40 g
3
Make a well in the center of this dry mixture and add the yolks and salt.
- Egg yolk: 3 pieces
- Salt: pinch
4
Cut slightly chilled butter (200 grams) into small pieces, place around the edges of the well, and quickly knead into a smooth dough.
- Butter: 40 g
5
Roll the dough into a cylinder 3 cm thick, wrap it in foil, and leave it in the refrigerator for 30 minutes.
6
Then cut into slices 1 cm thick, roll them into balls, and place them on baking paper.
7
Use a wooden spoon to make indentations in the balls and place them in the refrigerator for 10 minutes.
8
Bake in the oven at 175 degrees for 15-18 minutes. Then let cool.
9
For the filling, white chocolate and hazelnut glaze need to be crushed and mixed into a uniform powder.
- White chocolate: 100 g
- Hazelnut paste: 75 g
10
Heat the cream in a small saucepan, remove from heat, and add the mixture of chocolate and glaze. Mix the melted mixture well until smooth. Cool the resulting mass to room temperature.
- Cream: 50 ml
11
Add softened butter (40 grams), rum, and mix everything well.
- Butter: 40 g
- Rum: 2 tablespoons
12
Fill a pastry bag or syringe with the whipped mixture and fill the cavities in the balls. Leave our balls in the refrigerator for at least 2 hours.
13
After the balls harden, melt chopped milk chocolate with coconut oil in a water bath. Let it cool slightly. Dip our balls one third into the resulting glaze and leave to harden again. Store this product in the refrigerator until serving.
- Milk chocolate: 200 g
- Coconut oil: 25 ml