Meringue

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Level:
Easy

Ingredients
Directions

Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.

In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.

Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.

Preheat the oven to 200 to 220 degrees F.

Fill a pastry or resealable plastic bag with the meringue and pipe little stars or "kisses" onto a parchment-lined baking sheet. Bake until very dry, between 40 minutes to 1 1/2 hours. You do not want any color or "browning" on the kisses so keep the oven temperature low. Dip the kisses into the ganache and make ganache sandwiches. Set aside to dry for a few minutes. Serve immediately.

Alternately, you can pipe the meringue into long lines and bake in the oven at 200 to 220 degrees F until nice and dry, about 40 minutes to 1 1/2 hours. Then break into little sticks and use them as decorations on your favorite tartlets or cake.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    i think it was a great recipe. my husband n his friend kept on eating them all b4 i could have some
    Thank you, Wizzie, and dmaher, you're both very good instructors. Your illustrations in writing are very helpful, and now will certainly attempt the recipe, because I was a little hesitant. This looked easy on TV and will watch it again before I make any of these recipes. I, for one, appreciate your help. Thanks again. I do watch this show lots; thanks Claire and Keegan.
    Made the meringue "kisses" today and I'm still munching on them. They're delicious. I think I made mine too big though, because the center is still chewy on some of the larger ones. Next time I'll either make smaller ones, or try the strips. Very happy I saw this recipe. I plan on making a large batch and mailing them to a good friend serving in Afghanistan. I wanted to make something homemade, but with affordable ingredients so I could make enough for him to share. This is perfect!
    Don't understand how much sugar to use. One part egg to one part sugar??
    This is an excellent recipe. I wasn't sure how much meringue I'd end up with...I know it's dependent on a lot of factors, so I used two egg whites for my first test, measured the volume and then used 1 1/2 times that volume in sugar, just as the recipe stated.
     

     
    When I had completed the meringue, I then folded in ground, toasted almonds and piped out three 8 inch round nut-meringue layers that I baked in a slow oven and left to dry out overnight. I sandwiched these lovely, crisp meringues together with homemade lime curd and coconut buttercream....a heavenly dacquoise.
     

     
    I do wish, though, as another post mentioned, that the recipe included pictures of all of the cute little desserts that were displayed on the show to refresh my memory.
    Meringue turned out great! I used it fo a different purpose.
    very tasty have to prepare it just right.
    Hi Alexander, I think that is great that you are cooking at 14! I wish I had started that early! Scalding the cream means to heat it to just under boiling... small bubbles come up the sides, but no rolling boil. There are basically two ways you can do this: you can heat slowly with a lot of stirring or you can heat in a double boiler. The first method gives a slight caramel flavor to the cream. It also helps to start with cream that is at room temp. The greater the temperature difference the greater the chance of burning. Take your time to raise the temperature and stir constantly and it won't burn.
    I am 14 years old and love to cook. In order for me to cook though i have to have a great recipe to follow. I really want to make this recipe but im having a tough time understanding all of the steps. One of the issues im having is what it means to use whipping cream that is scolded. If someone could help me then that would be great!
    6 large eggs turned out to be 1 cup of White's mixed with 1 1/2 Cups of Sugar.... It took the full 7 min to get peaks and the whole hour and half to get them dried out. This was the first time I used the double broiler method for meringue and I think it makes a much richer flavor and better end product!
    I have not made the meringue yet, but like the idea on how it was done, it looked good!!!
     

     
    To get this clear in my head:
     

     
    1 part egg white and 1 1/2 parts sugar
     

     
    So if I have 1 c of egg whites( 8 large egg whites) and 1 1/2 c sugar that would be correct?? Let me know if this thinking is correct?? thanks
    Jean, it is a merangue recipe... you just need to read it more carefully.
     

     
    Merangue part of it is:
     

     
    Meringue:
     

     
    * 1 part egg white
     
    * 1 1/2 parts sugar
     

     
    In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.
     

     
    (not included in recipe, but on tv, she stuck a finger in and then rubbed that finger and her thumb together to see if it was completely smooth, proving sugar has dissolved. Then it was transferred into the bowl of a stand mixer)
     

     
    Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.
     

     
    Preheat the oven to 200 to 220 degrees F.
     

     
    Fill a pastry or resealable plastic bag with the meringue and pipe little stars or "kisses" onto a parchment-lined baking sheet. Bake until very dry, between 40 minutes to 1 1/2 hours. You do not want any color or "browning" on the kisses so keep the oven temperature low.
    The merangie recipe needs to be more percise. How is one part to 11/2 part?? need ex:3 eggs whites, how much sugar???
    Hi,
     

     
    I was disappointed that this is not a merangue recipe, but a repeat of the ganache recipe that was also featured in this program.
     

     
    Chef Gerhard used both the merangue and ganache in a number of bite-sized desserts that looked wonderful as well as being easy. I would love to have photos of these bite-sized wonders and a brief description of was used to create them.
     

     
    I enjoy Claire and 5 Ingredient Fix - delicious recipes, well presented.
     

     
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