So I’m not much of a baker, I can follow directions for boxed cake and brownies with no problem and I know my chocolate chip cookies are pretty delicious. But honestly my mom and sister are better at baking than me.
I just recently tried to make meringues, I thought it was going to be so easy and I was sure I did everything right. Somewhere I messed up.
I got this recipe from Betty Crocker Tiny Bites cookbook; although mine didn’t come out like the picture they still came out tasty. I have pictures below of mine and what I was aiming for.
Chocolate Truffle Meringues:
2 egg whites
1/3 cup granulated sugar
1/2 cup powdered sugar
2 tbsp unsweetened baking cocoa.
1/4 cup whipping cream
3 Oz bittersweet baking chocolate, chopped, or 1/2 cup dark chocolate chips
2 tbsp butter, cut into small pieces
Heat oven to 200 F. Line cookie sheet with cookie parchment paper.
In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, beating on high speed just until stiff peaks form. I’m a small bowl mix powdered sugar and cocoa. Fold cocoa mixture, 1/3 at a time, into beaten egg whites.
Spoon mixture into decorating bag fitted with star tip. Draw 1-1/2 inch diameter circle on white paper, place under parchment paper as a guide. On parchment paper, pipe mixture into 24 (1-1/2 inch) rounds or spoon into dollops. With back of teaspoon, make an indentation in each to hold filling.
Bake 1 to 1 1/4 hours or until crisp. Cool completely, about 10 minutes.
Meanwhile, in 1-quart saucepan, heat whipping cream over medium-low heat just to simmering. Remove from heat; stir in chocolate with a whisk until melted. Stir in butter pieces, a few at a time, until melted. Refrigerate until thickened, about 30 minutes.
Just before serving, spoon or pipe about 1 teaspoon filling into indentation of each meringue.