Recipe - Meringues (Plain And Chocolate Filled)

4 Egg whites
1 teaspoon Pure vanilla extract
1 cup Super fine sugar
Chocolate Ganache:
6 ounce Bittersweet chocolate;
broken in pieces
One half 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 1inch Meringues
Recipe By : BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A10

Posted to EATL Digest 24 October 96

Date: Fri, 25 Oct 1996 16:46:17 0500

From: Jackie Bordelon jbord@PREMIER.NET