INGREDIENTS
Baby meringues (for about 90 Baby meringues)- 70g egg whites (2 large eggs)
- Pinch of cream of tartar
- Pinch of salt
- 140g granulated sugar
- Pink food coloring, optional
Shortbread cookies (Makes about 90 mini cookies)- 140g (5 oz) unsalted butter, room temperature
- 60g (2 oz) powdered sugar, sifted
- 1/8 tsp fine sea salt
- 1/2 tsp vanilla bean paste/ extract
- 200g (7 oz) all-purpose flour
Chocolate spread- 170g dark chocolate, chopped
- 100g heavy cream
- 1/2 tsp instant coffee
- Pinch of salt
METHOD
Baby meringues- Preheat oven to 90C fan.
- Whisk the egg whites with the whisk attachment on medium low.
- Add in the cream of tartar, and salt.
- Increase speed to medium and start adding sugar. As the whites turn into soft peaks, add the remaining sugar.
- Add food coloring if using.
- Increase speed to medium high and whisk until stiff peaks stage. Fill the piping bag(star tip) and pipe out meringues.
- Bake for 90 minutes.
Shortbread cookies
- In the bowl of a stand mixer, cream together the soft butter, powdered sugar, salt and vanilla for about 2 minutes.
- Add flour and mix, on low, just until combined. Be careful not to overmix the dough.
- Roll out dough between two baking sheets to 4-5 mm thick.
- Freeze dough for 30 minutes.
- Preheat oven to 175C.
- Use a round cookie cutter to cut out cookies and place on lined baking sheet.
- Bake for 13-15 minutes until edges are golden brown.
- Cool cookies completely on a wire rack.
ASSEMBLY
- Heat heavy cream until it just starts to boil.
- Dissolve coffee and add salt, then pour over the chopped chocolate.
- Let rest for 5 minutes before whisking.
- Pipe some chocolate spread over each cookie and top with a meringue.
- Enjoyyyyy!
PS
- keep refrigerated in an airtight container for 3 days.
- Let come back to room temp before eating
This recipe belongs to @foodie.yuki (Recipe Source)
"PastryCatalog" a bakery near me
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