Something special for a party


I was looking for a recipe recently for a family gathering and came upon these hazelnut meringue kisses. Whats not to love about these 2 bite wonders! Crispy meringue with a taste of hazelnut and cinnamon, married with a super smooth rich chocolate and coffee ganache.

I'd be telling porky pies if I didn't fess up and say I had to check quality control at the party so sampled a few - only three - really! Honest! Ummmm OK - maybe it was more like six. But hey whose counting when they are this yum!

Enjoy.



HAZELNUT MERINGUE KISSES WITH CHOCOLATE GANACHE
By Monika Topolko

Meringue
3 egg whites
pinch of salt
90g caster sugar
65g icing sugar
1 teaspoon cornflour
1 teaspoon lemon juice
80g toasted hazelnuts - skins removed & ground
1 teaspoon cinnamon


Chocolate Ganache
120g chopped dark chocolate
45ml cream
1 tablespoon strong black coffee
1 teaspoon butter


Preheat the oven to 140°C. Line two oven trays with baking paper.

In clean & dry mixing bowl, combine egg whites & salt & beat until frothy. Gradually start adding caster sugar, & beat on high speed until stiff peaks form, about 4 mins. Add sifted icing sugar, cornflour & lemon juice & beat on high speed for 3 mins. The mixture should be stiff, silky & shiny. Gently fold in hazelnuts & cinnamon.


Place the meringue mixture in a piping bag, & pipe 2 - 3 cm rounds on the baking paper. Repeat with the rest of the mixture. Bake for 30 to 35 minutes. They should still be a bit chewy in the middle. Let them cool on a wire rack completely.


In a medium bowl combine 1/3 of the chocolate, cream, coffee & melt over a pot of simmering water. Remove from heat, add butter & remaining chocolate. Stir until completely melted & evenly combined. Set aside & let the ganache cool until it reaches piping consistency, about 20 minutes. Refrigerate if necessary.


Pipe some ganache onto the base of one meringue and top with another meringue, or use a knife to spread a thick coating of ganache on the base of a meringue. 


The meringues can be stored unfilled in an airtight container for 2 weeks. 


Makes 16 - 20 meringue kisses.


PRINT RECIPE PDF


All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2015

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