Hi sweet readers
Yesterday I posted the recipe for Mocca meringues,
They are delicious as they are, but during the holidays it is nice to pimp the meringues up.
These Mocca meringues, I have dipped 1/2 the meringue in dark chocolate and added a cute little edible gold leaf on top, just because it is the holiday season.
They say everything is better with chocolate and I have to agree, the flavor of the coffee and dark chocolate combined is just so delicious.
I hope you give this a try this holiday season.
This time I use Sultane” Nozzle 796 available on amazon.
Watch the video below, how to pipe these meringues, have fun-
Mocca Meringues dipped in chocolate ( makes 40 pieces)
- 400 gram white sugar
- 200 gram egg whites
- A pinch of cream of tartar or few drops of lemon juice ( optional)
- Seeds from 1/2 vanilla bean pod or 1 teaspoon vanilla bean paste optional
- 1-2 tbsp. espresso powder
- lemon juice for cleaning the bowl and whisk
- 150 gram best quality dark chocolate, melted ( see tip)
- gold leaf, optional
Directions for the Mocca Meringues
- Preheat your oven to 200 C° / 392 F°
- Line two large baking trays with a silicone mat, or use parchment paper and set aside.
- Prepare the standing mixer, by wiping the standing mixer bowl and whisk with a paper towel moistened with a little lemon juice to eliminate any trace of grease.
- Line a medium baking tray with baking parchment paper, pour in the sugar and warm it in the oven for 7 minutes. ( use a timer)
- A soon as the sugar is in the oven, right away pour the egg whites into a mixer and whisk them slowly for some minutes, add in the cream of tartar ( or a few drops of lemon juice) as soon as the egg whites start to foam allowing small stabilizing bubbles to form, then increase the speed to medium so the meringues become at stiff peaks.
- When you have 30 seconds left of the sugar being in the oven, turn your mixer up to high speed.
- Take the sugar out of the oven, and turn the oven down to 100 C°
- With your mixer on full speed, very slowly add one tablespoon of the hot sugar into the beaten egg whites, take your time when you do this.
- Make sure the mixture comes back up to stiff peaks after each tablespoon of sugar.
- Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture and all of the sugar is incorporated.
- Add the instant espresso powder and mix for one minute more
- Fit a pastry bag with a Sultane” Nozzle #796 place the nozzle in the pastry bag and cut the tip-off.
- Spoon your whipped meringues mixture into your pastry bag.
- If you are using parchment paper to pipe the meringues on, you will need to add some meringues mixture underneath the parchment paper below so it sticks to the baking tray.
- Pipe out your meringues swirls, Holding the piping bag straight down, slightly above the baking sheet or silicon matt so there is room for the meringues to come out of the bag. Push the meringues out o the pipping bag, Stop then quickly pull up.
- Bake both baking sheet at the same time using a confectionary setting for about 45 – 60 minutes or until the meringue lifts easily of the parchment paper.
- Allow the meringues to cool completely.
- In a heatproof bowl, melt the dark chocolate in the microwave in 20 -seconds intervals ( be careful not to burn it)
- Dip 1/2 of the Mocca meringues into the dark chocolate, put them onto a baking sheet lined with parchment paper and let them set.
- Add a tiny gold leaf for an extra touch if there is a special occasion optional
- These meringues without the chocolate coating will keep in an airtight container away from moisture for up to 2 weeks. with chocolate, they will keep for up to 5 days.
- Use tempered dark chocolate, most storebought chocolate bars are tempered, otherwise, you have a sticky situation.