Marble Meringues with Mascarpone
Baking and Desserts • Italian
Description
You can make another version of marble meringues. First, make meringues with a diameter of 10–15 cm. Prepare spiced apple jam — boil 100 grams of sugar and 100 ml of red wine in a saucepan until caramel forms, then add 1 bay leaf, 1 cinnamon stick, 1 star anise, and 8 wedges of peeled apples. Cook for 10–15 minutes and let cool. Place a scoop of vanilla ice cream on the meringue and drizzle with the jam.
Ingredients
- 70% Dark Chocolate 5 oz
- Sugar 5 oz
- Egg white 3 pieces
- Mascarpone Cheese Unagrande 5 oz
- Vanilla salt a pinch
- Powdered Sugar 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 285°F. Melt 50 grams of chocolate in a water bath. Let it cool.
Step 2
Whip the egg whites until fluffy. Add 1 tablespoon of sugar and whip until soft peaks form. Then add 1 tablespoon of sugar at a time, whipping well with the egg whites. Whip for 5–7 minutes until stiff peaks form.
Step 3
Gently fold the melted chocolate into the egg whites to create swirls, mimicking a marble effect.
Step 4
Transfer the mixture to a piping bag fitted with a star tip and pipe circles with a diameter of 5 cm onto baking sheets lined with parchment paper.
Step 5
Bake for 40 minutes — the meringues should easily come off the parchment paper, indicating they are ready. If not, leave them in the oven for a few more minutes.
Step 6
Remove from the oven and let cool.
Step 7
Melt the remaining chocolate, let it cool slightly, then dip the bottom of each meringue in chocolate. Place them back on the parchment, on their sides, to let the chocolate set.
Step 8
Meanwhile, whip the mascarpone with powdered sugar and vanilla. Fill a piping bag with the cream and sandwich two halves of the meringue together with the cream.
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