Chocolate Covered Meringue Swirls
Source of Recipe
Aunt Saunny
Cookie-like meringues dipped in chocolate. Makes 22 - 24 meringue
swirls.
Ingredients:
Tools & Equipment:
1/3 cup egg whites, refrigerator temperature
2/3 cup sugar, table
1/2 tsp cream of tartar
1 1/2 tsp vanilla extract, clear
4 - 6 oz. coating chocolate
or 4 - 6 oz. semi-sweet chocolate with 1 1/2 - 2 1/2 tsp shortening
medium mixing bowl
mixer
rubber scraper
pastry bag
1/2-inch tube fitting, or star tip
jellyroll pan
parchment paper
damp towel
small pot
medium bowl
fork and tablespoon
Notes:
This is the perfect opportunity to use up leftover egg whites. Thaw out frozen whites overnight, in the refrigerator and then you're ready to go.
Coating chocolate, when melted, is thin and provides good covered, as compared to dark chocolate, which is a little thicker and doesn't fall as well. If using dark chocolate for coating (dipping), you will need to thin out it by stirring in some shortening, as you're melting the chocolate. Depending on the chocolate used, you may need to add more or less shortening It's wise to stir the chocolate often in between dipping to keep the shortening suspended with the chocolate; otherwise, the chocolate when
hardened, will form tiny white spots and streaks. If you can't find coatingchocolate in your grocery store, then try asking a local bakery if they're willing to sell you some.
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