Almond meringue drops with chocolate cream

For 27 pieces
  • 125 g whipped cream
  • 50 g Whole milk chocolate
  • 50 g Dark chocolate
  • 1 (10 g) Cappuccino with chocolate flakes Italian style
  • 2 protein (size M)
  • 1 TL lemon juice
  • 150 g Sugar
  • 1 packet Vanilla sugar
  • 150 g ground almonds
  • Icing sugar and cocoa
  • baking paper
75 minutes
light
1.
Bring the cream, chocolate and cappuccino to the boil until the chocolate has melted and refrigerate overnight. Beat egg white and lemon juice until stiff. Gradually stir in the sugar and vanilla sugar until a creamy mixture is formed.
2.
Carefully stir the almonds into the whipped cream, fill a piping bag with a perforated nozzle and squirt 54 drops (approx. 2.5 cm Ø) onto a baking sheet lined with baking paper. Let the meringue dry for three hours and bake in the preheated oven (electric stove: 150 ° C / gas: level 1-2) for about 40 minutes.
3.
Switch off the oven and leave the meringue in the oven for another ten minutes. Beat the chocolate cream until creamy with the whisk of the hand mixer, pour into a piping bag with a star nozzle, squirt onto the underside of a meringue and a secondPut the meringue on top.
4.
Dust with powdered sugar or cocoa as desired. Makes 27 pieces. Do not store in the refrigerator.
1 piece approx:
  • 110 kcal
  • 460 kJ
  • 2 g protein
  • 6 g fat
  • 9 g carbohydrates

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