Recipe courtesy of Mary Sue Milliken and Susan Feniger
Level:
Easy

Ingredients

Directions

Preheat oven to 325 degrees. Load nut meringue into a pastry bag fitted with the plain tip. Line 2 baking sheets with parchment. Pipe a little meringue into each corner to secure paper. Pipe out 6 3-inch disks on each pan, letting the meringue fall from the tip. Bake at 325 degrees for about 30 minutes until lightly colored and firm. Allow to cool and remove parchment by peeling it off. You will have 12 disks.

Place cream in medium heavy bottomed saucepan and bring to a simmer. Turn off heat and stir in chopped chocolate. Set aside to melt for five minutes, then whisk until smooth and place in the mixing bowl of an electric mixer fitted with the paddle. Beat at medium speed until cooled and light. Load ganache into a pastry bag fitted with medium star tip.

Lay out 4 meringue disks in front of you, flat side down. Pipe out spiral of ganache to completely cover disks. Place 4 mote disks on top and pipe out more ganache the same way. Top with remaining four disks and pipe ganache rosette on top of each. Allow to sit at room temperature 2 hours before serve for texture and flavors to mellow. Serve.

IDEAS YOU'LL LOVE

Chocolate and Vanilla Checkered Flag Cake

Recipe courtesy of Nancy Fuller

Strawberry Love Cake

Recipe courtesy of Valerie Bertinelli

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Wolfgang's 16-layer Chocolate Cake

Recipe courtesy of Wolfgang Puck

Individual Chicken Potpies

Recipe courtesy of Ree Drummond

Date Nut Spice Bread

Recipe courtesy of Ina Garten

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Bittersweet Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking