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


25 pieces


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:

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


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


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.


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.


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.


Beating egg whites

Beating egg whites

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