Chocolate French Meringue

Materials:

• 120 g Egg whites
• 240 g Granulated sugar
• 60g Water
• 1g Salt
• 5g Lemon juice
• 100 g AFFRESCO COUVERTURE 55 (melted)

Preparation:

1. Prepare Sugar Syrup : Put water and granulated sugar in a saucepan. Bring the mixture to a boil and stir until the sugar is completely dissolved. When the syrup reaches 118°C, remove from heat.
2. Whisk the Egg Whites : Beat the egg whites and salt with a mixer at medium speed. When the egg whites start to foam, add the lemon juice.
3. Add the Sugar Syrup : Slowly pour the sugar syrup over the whipped egg whites. Continue beating the mixture on high speed. The meringue should be whipped until glossy, stiff peaks form.
4. Combine with Chocolate : Add the melted Affresco Couverture 55 to the meringue mixture and mix gently with a spatula.
5. Shape : Fill the mixture you have prepared into a piping bag and squeeze it into the shapes you want onto a baking tray lined with baking paper.
6. Cooking : Bake in a preheated oven at 90°C for 1-1.5 hours. Leave in the oven until the meringues are dry.
7. Cooling : Remove the baked meringues from the oven and let them cool.

Presentation:

You can serve French meringues as a dessert decoration or with chocolate sauce. It can also be used as a filling in various dessert recipes.