| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Egg whites |
| 1 |
ts |
Pure vanilla extract |
| 1 |
c |
Super fine sugar |
|
|
Chocolate Ganache: |
| 6 |
oz |
Bittersweet chocolate; broken in pieces |
| 1/2 |
c |
Scalded whipping cream |
INSTRUCTIONS
Preheat oven to 225 degrees. Have egg whites at about 70 degrees. Beat
until foamy in an electric mixer or by hand. Add vanilla. While continuing
to beat, add sugar one tablespoon at a time. When the mixture stands in
stiff peaks on the beater, it is ready for baking. Fill a pastry bag with
mixture and pipe onto parchment covered baking sheet, using star tip to
create kisses. Bake about 1 hour or longer, depending on the size. Do not
remove from the oven at once, but turn off the oven, open the door and
leave them for at least 5 minutes. Cool gradually, away from a draft.
Remove them from the sheet when cool. To prepare chocolate ganache, pour
hot, scalded cream over chocolate. Blend until smooth. Cool. To fill
meringues, crush the bottom lightly with the thumb while still warm. Fill
the hollows with chocolate ganache. Yield: 3 dozen 1-inch Meringues
Recipe By : BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A10
Posted to EAT-L Digest 24 October 96
Date: Fri, 25 Oct 1996 16:46:17 -0500
From: Jackie Bordelon <jbord@PREMIER.NET>
A Message from our Provider:
“God will let you get away with it until suddenly . . .”