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Mini Meringues With Chocolate Truffles

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  Meringue shell 4
  Egg whites 3 Large (At Room Temperature)
  Sugar 1 Cup (16 tbs)
  White vinegar 1⁄2 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Semi-sweet chocolate 12 Ounce, coarsely chopped (Do Not Use Chocolate Chips)
  Heavy cream 2 Cup (32 tbs)
  Vanilla extract 2 Teaspoon
  Mini chocolate chips 1⁄4 Cup (4 tbs) (For Garnish)

To Make Meringue: Line 2 large baking sheets with parchment paper or grease or spray them.
Preheat the oven to 275°F.
In a large mixing bowl with electric mixer on high speed, beat egg whites to firm peaks, about 3 minutes.
Add 1 tablespoon sugar and beat 3 more minutes.
Add 1 more tablespoon sugar and beat 3 minutes more, scraping sides once or twice.
Very gradually mix in the remaining sugar, beating until the mixture is stiff and shiny like marshmallow creme.
The total mixing time will be 15 to 20 minutes.
Turn mixer to low speed and mix in vinegar and vanilla.
Scrape sides, increase speed to high and beat for 1 minute.
To Form Shells: Fit a pastry bag with a 1/4-inch star tip and fill with meringue.
Pipe pinwheels about 1 1/2 inches in diameter onto baking sheets.
Pipe a border around the outer edge to form small cups.
Or drop 1 1/2-inch mounds of meringue at 2-inch intervals and use the back of a spoon to hollow out a shell.
To Bake: Bake for 30 to 40 minutes or until shells are very lightly colored and feel firm to the touch.
If baking 2 sheets in 1 oven, rotate their positions after 15 minutes.
Carefully loosen meringues with a spatula and cool completely.
(Baked meringues may be stored, covered, at room temperature up to 2 days or frozen.) To Make Filling: In a food processor with the metal blade, pulse chocolate until finely chopped.
Bring cream to a boil.
With the motor running, pour cream and vanilla through feed tube, processing until smooth.
Remove to a medium bowl.
Place in a bowl of ice water and stir constantly until thick enough to hold its shape and pipe.
Or leave at room temperature, stirring occasionally, until thickened.
If the chocolate gets too firm, it may be remelted.
To Assemble: Using a teaspoon, or a pastry bag fitted with a 1/2-inch star tip, pipe or spoon some chocolate into each meringue shell.
Sprinkle with chocolate chips, if desired.
Freeze until serving. (Filled shells may be frozen up to 2 weeks. Remove from freezer 10 minutes before serving. Do not refrigerate.) They may sit at room temperature for up to 4 hours.

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Mini Meringues With Chocolate Truffles Recipe