Directions
- 1Beat the egg whites until fluffy.
- 2Beat in the granulated sugar until the mixture is glossy and you get floppy peaks.
- 3Put in the almond flour, powdered sugar, cocoa powder, and a few grains of salt.
- 4Fold the dry ingredients into the eggs until you get a mousse-like consistency.
- 5Cover a sheet pan with parchment paper and spoon the batter on in about 20 dollops.
- 6Let them sit and dry for a half hour.
- 7Heat the oven to 350 F / 180 C and bake until the meringues start to crack, about 15 minutes.
- 8Cool completely before filling.
- 9Combine as little as 2 tbsp of cream with an equal quantity of chocolate by volume.
- 10Microwave until just bubbling, let it sit for a minute, then stir until smooth.
- 11Cool the ganache down to get it to a spreadable consistency.
- 12Pick up a meringue, smear on a little filling, find a meringue of roughly comparable size and shape and marry them together.
Ingredients
- 2 egg whites
- 1 1/2 cup granulated sugar
- 3 3/4 cup almond flour
- 3 3/4 cup powdered sugar
- 1 1/4 cup cocoa powder
- 1 pinch salt
- 2 tbsp cream
- 2 tbsp chocolate
Equipment
gram scalehand mixerfood processorbaking sheetparchment paperspoonbowlmeasuring cupspatula
Related recipes
Honey Butter Caramelized Croissants
French · Dessert
Brioche au Beurre
French · Dessert
Biscuits craquelés vegan aux pelures de citron
French · Dessert50m
Chocolate Chip Cookie Dough Soufflé
French · Dessert
Invisible Apple Cake
French · Dessert
Invisible Apple Cake (Gâteau Invisible)
French · Dessert
Pear Tarte Tatin
French · Dessert
Thomas Keller’s lemon tart with a pine nut crust
French · Dessert
Vanilla Ice Cream
French · Dessert
Biscuits cuillères
French · Dessert
Le sablé breton de Nicolas
French · Dessert
La pâte à choux de Nicolas
French · Dessert