Meringues stuffed alcioccolato and hazelnuts. In fact I might even call them mini chocolate Pavlove, because the principle is the same as the Pavlova WITH CHESTNUT CREAM SAUCE AND PERSIMMON and traditional Pavlova WITH CREAM AND BERRIES. So today, we prepare a little whim to serve after dinner to guests with coffee. A sweet little small, but it will make them feel loved and pampered and, especially, feel you are some talented pastry chef. The meringues are chocolate, topped with a simple cocoa whipped cream and garnish with unsweetened cocoa and hazelnuts.
The stuffed chocolate and hazelnut meringues are easy to make and very tasty, Although given the size it is really a pity & #8216; venial & #8217;. I, I love chocolate, I opted for this filling but you can customize both the meringue is the filling. And use the coffee, vanilla, the zest of citrus zest and garnish with hazelnuts, pistachios, almonds, nuts. Green light to the imagination!
Obviously, As always, I suggest you do not fill all the meringues, but only those who want to serve. Because the meringue is moisture and, While alone and sealed will keep for up to a month, If in contact with something wet will ruin. With the compound that advances do a little’ simple meringue in all shapes and sizes, Why are nice to be served after a meal. In addition, you can use them to enrich ice creams and fruit salads, decorate and Panna cotta parfaits. In short, rest assured that if you are looking how to use them. Have a good day!
4 egg whites at room temperature (120 grams)
150 grams of caster sugar extra fine
150 grams powdered sugar
10 grams of cocoa powder
a pinch of salt
300 ml whipping cream
just enough sugar for the cream
25 grams of unsweetened cocoa powder
a teaspoon of rum
hazelnuts as required (I use the Round Kind of Piedmont)
cocoa powder for sprinkling the meringues, to taste
To prepare the meringue with chocolate, stuffed with chocolate and hazelnuts, put in a large bowl the egg whites and granulated sugar until stiff and mount them with an electric mixer or planetary. When the egg whites will be white, transparencies, swollen and firm, Add the salt, the sieved cocoa powder and powdered sugar sieve and whisk until the mixture won't be homogeneous (1-2 minutes).
Preheat oven to 80 degrees static. Line a baking sheet with parchment paper. Put the mixture into a piping bag and, using the tip that you prefer, form small circles or ovals of meringue so using a spoon remove the middle part to form a small cavity to stuff. With what further fate of small meringues of various shapes and sizes.
Bake for 2 hours, until the meringues will not be harsh to the touch and shiny, then turn the oven off and let dry meringue inside until completely cooling.
Whip the cream with sugar, in the quantity you prefer, until stiff but not very firm, then add the cocoa and the rum. Put the whipped cream in a piping bag and fill the meringues with a spiral of cream. Garnish with unsweetened cocoa, some mini meringue (se le avete preparate con l'avanzo degli albumi) and toasted hazelnuts and serve. Do not store chocolate meringues, farcite con cioccolato e nocciole in frigorifero perché l'umidità non rende giustizia alle meringhe. Bon appétit!