| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
Ingredients
- 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
- 8 ounces heavy cream, scalded
- 1 part egg white
- 1 1/2 parts sugar
Instructions
- 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.
Reviews
So good! I added four drops of limon oil to make lemon meringues and they turned out spot on!
I made this for the first time and it turned out wonderfully! The first time I ever made meringue I stumbled upon the complicated version and thought it was the only way….of course it turned out horrible. This recipe is really easy to follow and the video is there for any confusions 🙂
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.