Chocolate French meringue

457 - 135 минут 10 порции

French meringue (meringue) can be fragile and crumbly, tender and melting in the mouth, soft on the inside and crispy on the outside — not by chance the French called this airy dessert "kiss", emphasizing its sweetness and sophistication. In this easy dessert the whole spirit of France.

Ingredients for Chocolate French meringue

Step by step instruction of cooking Chocolate French meringue

Шаг 1

When the protein mass in the mixer becomes thick, I gently and gradually pour into it the powdered sugar with cocoa and beat until stable peaks. If proteins bad whipped, you can add a few drops of lemon, but it is necessary to control the process, not to "overwhip it" protein mass!

Шаг 2

This meringue is the "fragile" does not tolerate long standing, and requires careful with her treatment. So after whipping it to immediately shift into a cooking bag with a pre-prepared nozzle to isolate the meringues on the baking tray lined with baking paper. To make it easier to fill a pastry bag, put it in a glass or jar. Can be deposited meringues tablespoon - is not as beautiful as out of the bag, but the meringue is better to keep the structure.

Шаг 3

So, meringues need to quickly isolate on the baking tray lined with baking paper, and for free (at a sufficient distance from each other). Then put in the oven preheated to 100 degrees. In the oven to keep 1.5-2 hours. Proteins are not baked in the oven and are dried. In the process of drying the first hour it is better not to open the oven, otherwise proteins can SAG, lose shape and turn into a pellet. After 1.5 h the meringue is lightly caramel-soft on the inside, and after 2 hours it dries inside. So at what point to take out - decide for yourself, as you like ;))