Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser

Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser

Author:Cheryl Wakerhauser [Wakerhauser, Cheryl]
Language: eng
Format: epub, azw3
Publisher: Page Street Publishing
Published: 2017-10-23T22:00:00+00:00


CHOCOLATE MERINGUE

16 g dark alkalized cocoa powder

66 g powdered sugar

80 g egg whites

66 g sugar

Preheat the oven to 275°F (135°C). Place a silicone baking mat on a half sheet pan.

Sift the cocoa powder and the powdered sugar into a large bowl. Prepare a French meringue with the egg whites and granulated sugar, whisking to very stiff peak. Since there is a large ratio of sugar to egg whites in this recipe, you do not need to worry about overwhisking your meringue. Just make sure it is stiff. Fold the meringue into the cocoa mixture just until combined.

Place the meringue in a piping bag fitted with a 1-centimeter (0.5-in) open piping tip. Pipe lines of meringue across the baking mat lengthwise. Place in the oven to dry for 1 hour.



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