Tiny meringue cakes
Votes: 1
Time: 45 min.
Complexity: easily
Quantity: 20 cakes
Complexity: easily
Quantity: 20 cakes
A miniature version of a chocolate cream pie. These no-bake cakes are incredibly easy to make. Use a chocolate wafer cookie base. Top it with a soft chocolate mousse and a meringue cap made from whipped egg whites with cream of tartar to help it adhere beautifully and stay put. Toast it with a blowtorch or by broiling it for a few seconds. These miniature cakes look incredibly impressive and delicious. Decorate your party with them and you'll receive countless compliments.
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:
- 0.5 cups heavy cream
- 60 g dark chocolate
- Fine salt
- 20 pcs. round chocolate wafer cookies
- 1/4 tsp vanilla extract
- Protein of 3 large eggs
- A large pinch of cream of tartar
- 6 tablespoons of sugar
- Special equipment: large pastry bag, medium round nozzle, medium star nozzle, hand torch (optional)
We recommend
Recipes with similar ingredients: wafer cookies, dark chocolate, eggs, cream, cream of tartar, vanilla extract, meringue
Cooking the dish according to the recipe:
- Prepare chocolate mousseIn a small saucepan over medium heat, stirring constantly, bring the cream, chocolate, and a pinch of salt to a gentle simmer until the chocolate melts. Pour the mixture into a large metal bowl, let it cool to room temperature, then refrigerate for about 15 minutes. Beat with an electric mixer at medium-high speed until light and fluffy, forming stiff peaks. Transfer to a pastry bag fitted with a round tip.
- Place the cookies on a baking sheet. Starting at the edge of each cookie, leaving just a small space, pipe the mousse in a spiral pattern to completely cover the cookies.
- Prepare the meringueWash and dry the pastry bag and fit it with a star tip. In a large bowl, beat the egg whites, cream of tartar, and a large pinch of salt with a mixer on medium-high speed until foamy. Continue beating, add the sugar, 1 tablespoon at a time, until all the sugar is incorporated and glossy, stiff peaks form. Transfer the meringue to the pastry bag and pipe a spiral onto the cookies, covering the entire mousse.
- Preheat the oven to broil and broil the cakes until the meringue is lightly browned, rotating the pan as needed (watch carefully, as it can burn easily!). Alternatively, use a hand torch to crisp the meringue. Serve immediately or refrigerate for up to 2 hours.
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