Thursday, 27 October 2011
Choc-Hazelnut Meringue Bites
But these little meringue bites looked too cute not to make. While still really easy to make they were time consuming because you have to wait for them to cook, wait for them to cool, wait for the ganache to cool and then wait for them to set.
This recipe came from SFI but I have adapted it to what I had in my pantry (Hazelnut spread instead of peppermint chocolate). The recipes claims to make 12 bites, or 24 halves, but I only got 8 bites. Not sure if maybe because my eggs wernt fresh enough that maybe it didn't make as much meringue or if my measuring was off, either way if you manage to get more or less I'd love to know.
1 egg white
1/4 cup caster sugar
1 tbl spoon cocoa powder, sifted
Extra cocoa powder to dust.
100g milk chocolate melts
1/4 cup thickened cream
1 tbl spoon hazelnut spread.
1. Pre heat oven to 150°C. Line 2 large baking trays with baking paper. Using an electric mixer, beat egg white until stiff peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Beat until all sugar is dissolved. Add the cocoa and beat until just combined.
2. Spoon heaped teaspoons of the meringue mixture onto prepared trays to make 24 meringues (or as many as you can get). Smooth with the back of a spoon to make round. Bake for 25 minutes or until firm. Turn the oven off. Cool in the oven with the door slightly open.
3. Meanwhile make the ganache. Place the chocolate, cream and hazelnut spread into a heatproof microwave safe bowl. Microwave on medium for 1 to 2 minutes, stirring every 30 seconds with a metal spoon until melted and smooth. Refrigerate for 20 minutes or until thick and spreadable.
4. Carefully sandwich 1 heaped teaspoon of ganache between 2 meringues. Repeat with remaining meringues. Set aside for 10 minutes to set.
5. Serve dusted with cocoa powder.