Sunday, April 24, 2016



source  :  (makes :  25 sandwiched)

Ingredients :

   1  cup  powdered sugar  (125 gm)
1/2  cup  powdered almonds  (50 gm)
   3  tbsp  unsweetened cocoa powder  (25 gm)
   2  large  egg whites, at room temperature  (66 gm)
pinch of salt
   5  tbsp  granulated sugar  (75 gm)

Chocolate Filling :

 1/2  cup  heavy cream  (120 gm)
120  gm  bittersweet chocolate, finely chopped  (4 oz)
    1  tbsp  unsalted butter, optional  (14 gm)
    1  tsp  instant coffee granules, optional

Method :

1.  Preheat oven to 350'F/180'C.

2.  Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch) ready.

3.  Beat egg whites until they begin to rise and hold their shape.  While whipping, beat in the sugar until very stiff and firm.

4.  Fold the dry ingredients (powdered sugar & powdered almonds - sifted) in two batches, into the meringue with a rubber spatula.  When the mixture is smooth and there are no streaks of egg whites, stop folding and scrape the batter into the pastry bag.

5.  Pipe the batter on the parchment paper 1-inch evenly spaced.

6.  Tap the baking sheets a few times to remove air bubbles.  Allow to stand/sit for 20-30 minutes until a "skin" forms and no longer wet when lightly touched.

7.  Bake for 10-15 minutes.  Let cool completely then remove.

To Make Chocolate Filling :

     In a small saucepan heat the cream and instant coffee.  When it begins to boil at the edges, remove from heat and pour over the chopped chocolate.  Stir until smooth.  Stir in the butter.  Let cool before using.

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