Meringues(Plain and Chocolate Filled)

* Exported from MasterCook *

Meringues (Plain and Chocolate Filled)

Recipe By : BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A10
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 egg whites
1 teaspoon pure vanilla extract
1 cup super fine sugar
Chocolate Ganache:
6 ounces bittersweet chocolate -- broken in pieces
1/2 cup scalded whipping cream

Preheat oven to 225 degrees. Have egg whites at about 70 degrees. Beat
until foamy in an electric mixer or by hand. Add vanilla. While
continuing to beat, add sugar one tablespoon at a time. When the
mixture stands in stiff peaks on the beater, it is ready for
baking. Fill a pastry bag with mixture and pipe onto parchment covered
baking sheet, using star tip to create kisses. Bake about 1 hour or
longer, depending on the size. Do not remove from the oven at once,
but turn off the oven, open the door and leave them for at least 5
minutes. Cool gradually, away from a draft. Remove them from the sheet
when cool. To prepare chocolate ganache, pour hot, scalded cream over
chocolate. Blend until smooth. Cool.

To fill meringues, crush the bottom lightly with the thumb while still
warm. Fill the hollows with chocolate ganache.

Yield: 3 dozen 1-inch Meringues

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