Meringue Clouds with Chocolate Sauce
Baking and Desserts • European
Description
You can use a larger amount of chocolate or any other topping for the sauce. The main thing is not to add milk from the saucepan to the sauce — some proteins may remain in it, causing the sauce to curdle.
Ingredients
- Sugar 0 oz
- Egg white 2 pieces
- Milk 15 fl oz
- Liquid dark chocolate 0 oz
Step-by-Step Guide
Step 1
Whip the chilled egg whites (for better whipping, add a pinch of salt), gradually adding sugar until stiff peaks form.
Step 2
Meanwhile, heat the milk in a small saucepan and bring it to a gentle boil, then reduce the heat.
Step 3
Take a spoonful of the egg white-sugar mixture and dip it in the milk. Blanch the meringue for 30 seconds on each side. Use a slotted spoon to carefully place it on a towel to drain excess milk. Repeat with the remaining meringues.
Step 4
Place the meringues in the refrigerator for 10–15 minutes. During this time, melt the chocolate in a water bath or in the microwave, adding a little milk (1–2 tablespoons) if you prefer a thinner consistency.
Step 5
Arrange the chilled meringues on a plate and drizzle with warm chocolate sauce. Serve immediately.
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