Wednesday, August 29, 2012

Mint Chocolate Meringue with Strawberries

I pinned this recipe forever ago and was quite happy when some friends invited us over for dessert so I finally had an excuse to make it. Even their 2½ year old loved it. Apparent he keeps asking if I will come over again with a "white cake".

Meringues always sound intimidating but are actually quite easy. They just require a lot of time, a gentle touch and some patience.

They are the perfect dessert for summer entertaining since most of the work can be done the day before and then quickly assembled before serving.

Adapted from Today's Nest, serves six


3 egg whites
¾ cup superfine sugar
1 tsp cornstarch
1 ½ ounces semisweet chocolate, grated plus additional for garnish

8 ounces semisweet chocolate, coarsely chopped

1 1/2 cups heavy cream
2 tablespoons fresh mint leaves, finely chopped plus additional for garnish
2 tablespoons superfine sugar

2 cups strawberries, sliced


Preheat the oven to 275°F. On a piece of parchment paper draw three rectangles approximately 4 inches wide and 10 inches long. Place the parchment on a baking sheet and set aside.

If you don’t have superfine sugar, simply pulse granulated sugar in your food processor or blender for about 30 seconds. Do not use icing or powdered sugar.

Beat the egg whites in the stand mixer fitted with whisk attachment until soft peaks form. Add ½ cup of the superfine sugar and whisk until mixture is quite stiff and glossy. Fold in the remaining sugar, cornstarch, and grated chocolate just until incorporated. Folding must be done very gently as to not deflate the egg whites.

Fill a pastry bag fitted with a ½ inch plain tip or large star tip. Pipe lines of batter to fill the rectangles on the parchment paper. Be sure your lines of batter touch slightly to keep the meringue in one solid piece.

Bake for 45 minutes. Rotate tray. Bake another 45 minutes. Turn off the oven and allow the meringues to cool completely inside the oven.

Once the meringues are cool, melt the chocolate in a heat proof bowl over a simmering pot of water, stirring until smooth. Spread the chocolate on the bottom of the meringue layers. Set aside.

To make the whipped cream filling, add the sugar, mint and cream to a chilled bowl and whip to soft peaks.

When ready to assemble, place one of the meringues on the serving dish. Spread half of the whipped cream on top of the meringue. Cover with a layer of strawberries. Add another meringue, followed by the remaining whipped cream and another layer of strawberries.

Add the final meringue. Garnish with a dollop of whipped cream, strawberry slices, mint leaves and grated chocolate.

Be gentle with meringues while assembling as they are extremely fragile.

Refrigerate until serving. For best results, cut with a very sharp serrated knife using a sawing motion.


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