Heavenly Meringue LayersAdd To My Recipes
6 egg whites
3/4 cup sugar
1/2 pound Gefen Ground Almonds
14 ounces truffle-filled chocolate, melted
1/2 pound baking chocolate
1/2 pound margarine
1/2 cup Gefen Confectioners' Sugar
1 tablespoon Gefen Vanilla Sugar
1 tablespoon coffee
2 tablespoons boiling water
1 (10-ounce) carton whipping cream (non-dairy whipped topping)
1 tablespoon Gefen Confectioners' Sugar
grated chocolate or chocolate sprinkles, for garnish
Cut four 8-and-1/2-inch circles from baking paper (a medium-size Corelle plate is a good guide).
Toast almonds at 350 degrees Fahrenheit for seven to 10 minutes, mixing frequently.
Beat egg whites until stiff, then slowly add sugar. Reduce speed and add almonds.
Prepare two cookie sheets. Place two paper circles onto each. Spread one-fourth of meringue onto each circle. Bake at 250 degrees Fahrenheit for one hour and 15 minutes. (Tip: Use a pastry bag around outer edge of circle to form nice, round cakes).
In two-quart pot, combine baking chocolate, margarine, sugars, coffee and water. Cook over low heat, stirring constantly until mixture is very smooth.
Beat eggs very well in mixer. Add cooked chocolate mixture to beaten eggs. Set aside.
Beat whipping cream with confectioners' sugar. Place into pastry bag and set aside.
Remove meringue layers from paper. Onto each meringue, spread melted chocolate, then chocolate cream.
Refrigerate for 30 minutes.
Using star tip, pipe stars of whipped cream onto all four layers.
Stack meringue layers and decorate with grated chocolate curls. Serve chilled.
Freezes very well.
This recipe provided with permission from kosher.com.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.