Meringue can be simple a simple recipe to make, it is essentially egg whites and sugar whipped to silky perfection. I have taken the traditional meringue and given it new life by filling it with dark chocolate ganache and topping it with roasted almonds. Here are a few simple tips and tricks when making the perfect meringue:
1. Make sure your eggs are at room temp, this helps the eggs whip quicker!
2. Any grease in the mixing bowl or spatula is a meringues worst enemy. You can use a small amount of vinegar and wipe out the bowl to ensure there are no oils in the bowl.
3. Humidity and eggs are not friends. You will have a hard time whipping eggs when it is humid.
4. Keep a watchful eye on your meringue, it can turn from silky smooth to rough and lumpy really quickly.
5. Secret ingredient: cream of tartar. Cream of tartar acts as a stabiliser for the meringue and helps it grow to be soft and luscious.
Enjoy my version of this Swiss meringue based Meringue Bomb recipe!
Almond Meringue Bombz
- Total Time: 45 minutes
- Yield: 10 1x
- Diet: Gluten Free
Description
Melt in the mouth madness! Flavour bomb of the year.
Ingredients
Meringue:
- 100g Egg Whites
- 100g Caster Sugar
- 2g Cream of Tartar
- 100g Powdered Sugar
- 10g Corn Starch
- 2g Vanilla Paste
- 60g Slivered Almonds
- 80g Dark Chocolate
Chocolate Ganache
- 200g Cream 35%
- 150g Dark Chocolate
- 2g Salt
Instructions
Almond Meringue
1. Add the egg whites, sugar, corn starch, creme of tartar and vanilla into a mixing bowl and whisk until stiff peaks
2. Gently fold through the powdered sugar
3. Fold through the almonds
4. Scoop the mixture one scoop at a time with a large spoon onto a lined tray
5. Melt the chocolate in a microwave and drizzle melted chocolate on top of each meringue bomb
6. Bake the meringue bombz at 110 degrees celsius for 45 minutes
Ganache
1. Heat the cream on a small saucepan
2. Pour the cream over the chocolate and salt
3. Cover the cling film and leave to set
Assembly
1. Once the meringue is cool, use a skewer to make a hole in the bottom of each bomb
2. Pipe the ganache into the bottom of the meringue where the skewer made a hole
3. Sprinkle roasted almonds on top of each of the meringue
4. Eat immediately and enjoy!
- Cook Time: 45mins
- Category: Meringue
- Method: Bake
Keywords: meringue, chocolate, almond, chocolate stuffed, dessert
