Tri-Color Meringues with White Chocolate Cream Filling

Tri-Color Meringues with White Chocolate Cream

Category: Desserts
Servings: 30

Ingredients:

Instructions:

1. Preparing the Meringue:

   • Begin by separating the egg whites from the yolks. Place the egg whites into the bowl of a stand mixer or a tall container suitable for whipping.
   • Start whipping the egg whites, adding 110g of icing sugar gradually, a little at a time. Continue whipping with the mixer until the egg whites form stiff peaks, ensuring they are fully whipped into a firm, glossy meringue.
   • Gradually add the remaining icing sugar, one tablespoon at a time, ensuring that the sugar is completely incorporated before adding more. This will help create a smooth, airy meringue.

2. Coloring the Meringue:

   • Once your meringue is ready, divide it evenly into two separate bowls.
   • Add 1g of green food coloring to one bowl and gently fold it in until evenly distributed.
   • Repeat the process with the red food coloring in the second bowl.

3. Piping the Meringues:

   • Line a baking sheet with parchment paper.
   • Transfer the colored meringue mixtures into separate piping bags fitted with plain round tips. Begin piping small meringue buttons, each about 2-3 cm in diameter, onto the baking sheet.
   • Place the meringues in the oven and bake at a low temperature (around 90°C or 195°F) for about 1.5 to 2 hours, or until they are crisp and dry to the touch. Once baked, let them cool completely.

4. Preparing the White Chocolate Cream:

   • While the meringues are baking, prepare the white chocolate cream. Finely chop the white chocolate and place it aside.
   • Pour the cream into a saucepan and bring it to a boil over medium heat.
   • Once it starts boiling, remove the pan from the heat and add the chopped white chocolate. Stir continuously with a spatula until the chocolate is completely melted and the mixture becomes smooth.
   • Transfer the cream into a small bowl, cover with plastic wrap (making sure the wrap touches the surface to prevent a skin from forming), and let it cool to room temperature. Once cooled, place the cream in the refrigerator for at least 1 hour to thicken.

5. Assembling the Meringues:

   • Once the white chocolate cream has cooled and thickened, transfer it into a piping bag.
   • Take one of the green meringues and pipe a small amount of cream onto the flat side. Place another meringue on top to form a sandwich. Repeat this step with all the meringues, alternating between green and red meringues to create a festive, tricolored effect.

6. Serving:

   • Allow the meringues to rest for a short while before serving, giving the cream a chance to settle and the flavors to meld together.
   • Serve these colorful, crunchy treats at your next celebration, such as Festa della Liberazione, or any time you want to impress with a delightful dessert!

These Tri-Color Meringues with White Chocolate Cream are an elegant, fun dessert that blends the lightness of meringue with the creamy richness of white chocolate. Perfect for special occasions or as a treat to share with family and friends, these meringues bring a pop of color and a burst of sweetness to any table!