Tri-Color Meringues with White Chocolate Cream
Category: Desserts
Servings: 30
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg Whites | 100g |
| Food Coloring (Red & Green) | 2g |
| Icing Sugar | 220g |
| Fresh Liquid Cream | 60g |
| White Chocolate | 125g |
Instructions:
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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.
-
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.
-
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 90ยฐC or 195ยฐF) for about 1.5 to 2 hours, or until they are crisp and dry to the touch. Once baked, let them cool completely.
-
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.
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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.
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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!
