Hazelnut and chocolate meringues
Votes: 7
Time: 45 min.
Complexity: easily
Quantity: 36 meringues
Complexity: easily
Quantity: 36 meringues
Hazelnut and chocolate meringues - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 egg whites
- 1 cup of sugar
- 1/2 tsp vanilla sugar (optional)
- 1/3 cup coarsely chopped walnuts
- 1/3 cup coarsely chopped pecans
- 1/3 cup chocolate chips
Chocolate ganache for the filling:
- 140 g chopped semi-sweet chocolate
- 1/2 cup heavy cream
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Recipes with similar ingredients: meringue, eggs, vanilla sugar, walnuts, pecans, chocolate chips (granules), semi-sweet chocolate, cream
Cooking the dish according to the recipe:
- Beat the egg whites until stiff peaks form. Gradually add the sugar and vanilla until the whites form stiff peaks. Gently fold in the nuts and chocolate chips with a spoon. Using a pastry bag, pipe droplets of batter onto a parchment-lined baking sheet.
- Bake for 20-30 minutes in a preheated oven at 150°C (300°F) until the meringue is firm but still white. Remove and cool. Serve stacked and spread with chocolate spread.
Chocolate ganache spread: While the meringue is cooling, combine the chocolate and heavy cream in a microwave-safe bowl and heat in 45-second intervals, stirring well after each heating, until the mixture is smooth. Cool completely at room temperature.
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