Ingredients:
6 large egg whites, at room temperature
1 1/2 cups finely grinded hazelnuts
Pinch of salt
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
1 cup mini chocolate chips
6 ounces melted dark chocolate
3 cups heavy cream
1/4 cup confectioners' sugar
Chocolate shavings, for garnish
Directions:
Preheat the oven to 350° and line 2 large
baking sheets with parchment paper.
In a bowl use a standing electric mixer if you have one fitted with the whisk (if you have one) or just use a regular electric hand mixer fitted with a whisk (Which is what I did) and beat the egg whites with the salt at medium-high speed
until soft peaks form.
Before being beat |
After being beat! I love seeing the change! |
Gradually beat in the granulated sugar at high speed
until stiff. Beat in the vanilla and almond extracts. Fold in the hazelnuts and
chocolate chips. Pour the melted chocolate down the side of the bowl and gently
fold until the meringue is lightly marbled.
Folding in hazelnuts and mini chocolate chips |
Marbling with the melted dark chocolate |
Before going into the oven: 8 inch meringue spreads |
Turn off the oven, slightly open the door, and let the meringues cool completely.
In the bowl of the standing mixer, beat the cream
with the confectioners' sugar until firm.
Homemade whipped cream is so easy to make! |
Remove the meringues from the
parchment paper. Spread the whipped cream on the layers and stack them. Garnish with chocolate and refrigerate or freeze the cake overnight. When ready to serve, cut into wedges and serve at room
temperature.
Finished cake with meringue/whipped cream layers |
Original Recipe Source: http://www.foodandwine.com/
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