for my dad's birthday on Friday I did a lot of single portion cakes and small pastries, I enjoyed a lot ...! In the coming days I will post the rest!
Friday morning when I wake up just in good humor ... as well as the birthday of my father I was overjoyed because looking out the window here in Milan roofs and trees were veiled by a beautiful layer of snow .... Well yes, to Nov. 26 fell the first few fiocchettini ....!! I love Milan in white ... especially if the snow from Friday as just a sprinkle bleaching but leaving the city clean the streets!
bè cmq ... a bit inspired by the first flakes ... just the fact that I booked 5 days in the mountains to have some fun with the snowboard on snow ... I thought I would do these snowy mountains of meringues and chocolate! are really good because the soft tufts of meringue is contrasted by the dark chocolate ... great! =)
ingredients for French meringues (taken from very good icing on the cake):
250 g egg whites 250 gr sugar 250 gr
icing sugar a pinch of salt pinch of cream of tartar
proceedings:
Mix the two kinds of sugar and set aside. Pour the egg whites, cream of tartar and salt in a bowl and beat with an electric whisk until it turns frothy consistency, without stopping the whip, begin adding the sugar, a tablespoon at a time and continue beating until the mass is not perfectly clear and firm so as to form very firm peaks. In all you must install at least 15-20 minutes. Meanwhile, prepare a pastry bag with nozzle and three large baking sheets lined with parchment paper. Transfer the meringue into pastry bag and form clumps on baking sheets, no need to separate them very much, because the meringue does not swell, as regards size, most are small and dry at first, I prefer the size of a walnut. Place the pans in a convection oven at 60 - 70 - 80 ° C (no more!) Depends on the oven and let the meringues dry out, it will take about six hours, depending on your oven. The meringues are ready when they are perfectly dry inside, very light and crumbly. Allow to cool in the oven and kept only in tins.
the most difficult part for me is cooking ... I usually put them in the oven at night and I go for a Oretta to 70 ° and then leave them overnight at 60 ° in the morning I pull out a , wait 10 minutes to cool and the good taste to be sure that the heart of the meringue is dry.
now that the meringues are ready to melt in a double boiler or microwave the chocolate and dip them one by one the base of the tufts of meringue, put them to dry on a wire rack better "upside down" and then pass them in the refrigerator for a couple of hours, put it back to room temperature (if not in the refrigerator would take too much moisture finendo per diventare molli!)
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