Double Chocolate Meringues with Milk Cream
Baking and Desserts • French
Description
To achieve a thicker milk cream, you can use gelatin (1 sheet) as an additional thickener. Add it after dissolving in a small amount of ice-cold water, when the milk mixture has reduced to the desired volume. After that, mix thoroughly and strain the cream through a sieve.
Ingredients
- Sugar 5 oz
- Egg white 5 oz
- Cocoa Powder 25 teaspoons
- Powdered Sugar 5 oz
- 10% cream 5 fl oz
- Condensed Milk 0 oz
- Vanilla Pod ¼ pieces
- Dry Malted Milk Powder 0 oz
- Milk 10 fl oz
- Salt a pinch
Step-by-Step Guide
Step 1
Add a pinch of salt to the egg whites and beat with a mixer, being careful not to whip them into a very thick foam.
Step 2
Gradually add the granulated sugar (150 g) to the egg white mixture and whip it vigorously with a mixer for about 2 minutes, until the mixture becomes thick and fluffy.
Step 3
Combine the powdered sugar with the cocoa powder, then gradually add it to the egg white mixture and mix thoroughly. Add the powdered sugar in portions (about 1/3 at a time).
Step 4
Line a baking sheet with parchment paper. Using a piping bag, pipe the egg white mixture onto the baking sheet to create small meringues (about 4 cm in diameter).
Step 5
Bake in an oven preheated to 230°F on the middle rack for about 1 hour.
Step 6
Once the meringues are ready, remove them from the oven and let them cool completely at room temperature.
Step 7
Meanwhile, you can prepare the cream that will bind the meringues together. To do this, combine the cream and milk in a saucepan, add sugar (40 g), condensed milk, and powdered milk, and mix thoroughly. After adding a quarter of a vanilla bean to the milk mixture, place the saucepan over medium heat.
Step 8
When the milk mixture comes to a boil, reduce the heat and continue to simmer until the liquid reduces in volume to 300 milliliters.
Step 9
First, let the finished cream cool to room temperature, then refrigerate it.
Step 10
To make double meringues, use the prepared cream as the binding agent.
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