兩小時的等候 - Chocolate Meringues

 

年廿九, 趁執拾材料箱的同時, 順道焗b 喜歡的meringue
焗製時間至少兩小時, 所以平時寧可揀些省時的去焗
今天在家優優閒閒, 最適合靜心欣賞由令面焗至脆面的過程

焗蛋白餅要看天氣
只要有少許潮濕, 焗起的蛋白餅會立即受潮, 出水, 黐立立

另外一份batter 可唧出很多很多蛋白餅
四層雖然同時焗, 最底一層因為太接近發熱線所以塌了下來 :(
建議還是將份量減半, 放蛋白餅在中間位置焗

加入Nutella 最初目的是要增加相片的效果
後來發現夾Nutella 餡反而中和蛋白餅的甜味
脆脆口感, 濃濃榛子味

執拾時發現很多過期的材料
蛇年其中一個目標: 減少浪費

Recipe modified from Not So Humble Pie:

http://notsohumblepie.blogspot.hk/search/label/Chocolate?updated-max=2010-04-14T09:04:00-07:00&max-results=20&start=16&by-date=false

Chocolate Meringues

Ingredients:

4 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 cup unsweetened dutch processed cocoa (we used Valrhona)

Methods:

1. Preheat your oven to 80°C.

2. Prepare a pastry bag with a large star tip. Line 2 baking sheets with parchment or silicone baking mats.

3. Combine the egg whites, sugar and cream of tarter  in a large heatproof bowl set over a pan of simmering water. Whisk constantly over the water until the sugar has dissolved and the mixture is warm to the touch (roughly 3-4 minutes). Then remove from heat and beat the whites with a mixer, starting on low speed and gradually increasing until stiff, glossy peaks form. Add the vanilla and mix to combine.

4. Sift the cocoa over the meringue and then fold until no streaks remain. Add the mixture to your pastry bag and pipe rows of quarter sized meringues onto the pans.

5. Bake for 2 hours, until they lift from the pan easily. Allow to cool completely.

6. Sandwich your meringues with your favourite fillings. We used Nutella.