Prosecco and chocolate meringues

Prosecco and chocolate meringues

Total: 1 hr 35 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / piece: 56 kcal
, Fat: 2 g
, Carbohydrate: 8 g
, Protein: 1 g

Ingredients

25 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meringues

2 fresh egg whites
1pinch salt
100g finest sugar
2tbsp Prosecco
1tbsp cornflour

Decorate

1bag dark cake icing (approx. 120 g), melted
50g hundreds & thousands
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How it's done

Meringues

Beat the egg whites with the salt until stiff. Add half the sugar and continue beating until the egg whites turn glossy. Mix the prosecco with the cornflour in a small bowl, add to the rest of the mixture, beat briefly. Spoon the mixture immediately into a piping bag with a smooth nozzle (approx. 8 mm in diameter). Pipe out sufficiently well-spaced mounds each approx. 3 cm in diameter onto an oven tray lined with baking paper.

Bake/dry

Cook for approx. 65 mins. in the lower half of an oven preheated to 100°C, using a wooden spoon to keep the oven door slightly open. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.

Decorate

Put the glaze and hundreds & thousands each into a small bowl. Dip the meringues up to half way into the glaze, allow the excess to drip off, then dip into the hundreds & thousands, allow to dry.

How-tos

Beating egg whites

Beating egg whites

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