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4½ oz egg whites (from about 3 large eggs) ½ tsp cream of tar­tar 1 cup + 3 tbsp gran­u­lated sugar ¾ tsp corn­starch ⅛ tsp bak­ing pow­der ½ tsp pure vanilla ex­tract Dark Cho­co­late Coat­ing 3½ oz dark cho­co­late, chopped 1½ oz milk cho­co­late, chopped 1⅓ cups hazel­nuts, toasted and

very finely chopped White Cho­co­late Coat­ing 5 oz white cho­co­late, chopped ½ cup finely chopped dried straw­ber­ries Pre­heat the oven to 275°F. Place the egg whites in the bowl of an elec­tric mixer fit­ted with the whisk at­tach­ment. Beat on medium-high speed un­til they ap­pear foamy, about 2 min­utes. Add the cream of tar­tar and con­tinue to beat un­til the egg whites are stiff but not dry or crumbly, about 30 sec­onds. Place the sugar in a bowl, add the corn­starch and bak­ing pow­der, and grad­u­ally add the mix­ture to the egg whites 1 ta­ble­spoon at a time. Con­tinue to beat un­til the egg white mix­ture is thick and glossy, about 3 min­utes. Beat in the vanilla ex­tract. Spoon mix­ture into a pip­ing bag with a ⅔" tip in place.

Line two large bak­ing sheets with parch­ment pa­per, stick­ing each piece to the bak­ing sheet with a dab of meringue un­der the cor­ners. Pipe small drops onto each sheet; the base of each drop should be about 1" wide. Raise the pip­ing bag as you pipe so the drops are about 2" high with a fine tip at the top. Once all the meringues have been piped, place both bak­ing sheets in the oven at once. Im­me­di­ately lower the oven tem­per­a­ture to 250°F (you want it to be slightly hotter when they go in to give the meringues a crunch) and bake for 2½ hours. The meringues are done when they look dry and sound hol­low when tapped gen­tly un­der­neath. Turn off the oven; prop open the door and leave the meringues in­side un­til cool.

To make the dark cho­co­late coat­ing, place the dark and milk choco­lates in a medium heat­proof bowl over a pan of sim­mer­ing wa­ter, mak­ing sure the base of the bowl is not touch­ing the wa­ter. Stir oc­ca­sion­ally, un­til the cho­co­late is melted. Place the hazel­nuts in a small bowl. Dip the base of each meringue into the cho­co­late, then into the hazel­nuts; place meringues on a parch­ment pa­per-lined bak­ing sheet to set.

To make the white cho­co­late coat­ing, fol­low the in­struc­tions for the dark cho­co­late coat­ing, dip­ping the base of each meringue into the straw­ber­ries in­stead of the hazel­nuts.

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