venerdì 4 febbraio 2011

little meringues

for 100 little meringues
  • 125 g egg whites
  • 250 g caster sugar
  • 125 g chocolate drops
  • 1 vanilla bean
To finish

  • 20 g bitter cocoa powder
Whip the egg whites with 125 g sugar until you earn a stable and very soft cream. Just like this...

Add the remaining sugar, the vanilla seeds and the chocolate drops, stirring by hand with a spatula from the bottom to the top. Make the little meringues with the sac-à-poche on baking sheets lined with parchment paper and sprinkle lightly with cocoa. Bake at 100° for 3 hours. 

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