A lovely meringue recipe from one of my favourite chefs/bakers. Her cook-books are beautiful and colourful and as inspirational as could be wished for. Visit her blog here! And yes, you can view it in English.
Leila's Meringues
This is the original recipe, which could give ca 8 BIG meringues. I only had 5 eggs so I altered the recipe slightly and still got 14 medium/muffin sized meringues.
- 7 egg whites
- 5 1/4 dl sugar
- Juice from almost half a lemon
- 100 g dark chocolate 70%
- Put the oven on 130 degrees
- Mix the egg whites, caster sugar and lemon in a bowl.
- Place the bowl in a Bain-Marie (in a small pot with a bit of boiling water, place the bowl on top) Whisk it by hand until the sugar is melted and the meringue is ca 60-65 degrees warm.
- Remove from heat and whisk it for a long time on high speed (you might wanna use an electric whisk for that) until the meringue batter is cool.
- To make it chocolaty, melt the chocolate and careful fold it into the meringue batter. (You could also add different food colours to the batter if you want them pink etc)
- Place on a baking tray, either just on top of paper or in muffin cups..
- Put in the oven for ca 1 hour, the meringues will come out a bit chewy in the middle.
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