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Lorenza

Lorenza Avila

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Recipe of Chocolate and raspberry meringues
Recipe

Chocolate and raspberry meringues

45 mins
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These Meringues of Chocolae and Raspberry originating in Paris, also known as Macaroons are without doubt one of my favorite desserts, prepare them at home with this recipe.
Learn more about Lorenza Avila

Ingredients

12 portions
  • 2 cups almond, peeled
  • 1 1/2 cups powdered sugar
  • 3 egg whites
  • 3/4 teaspoons salt
  • 3 tablespoons sugar
  • red food color
  • 85 grams bittersweet chocolate, (as of 60% cocoa), cut into small pieces
  • 1/3 cups whipping cream
  • 1 tablespoon unsalted butter, to time
  • 1 teaspoon raspberry essence, or strawberry

Preparation

Put baking paper on 2 cookie sheets.
Put the almonds with 1/2 cup of icing sugar in a food processor and pulse until finely chopped, almost powdered.
Put the chopped almonds with the rest of the glass sugar in another bowl, stir and set aside.
Beat egg whites and salt with an electric mixer at medium speed until peaks begin to form.
Add the sugar, little by little, while continuing to beat and raise the speed of the blender to high.
Continue beating until high peaks form.
Add the drops of the red dye (care paints a lot) and mix at low speed to distribute the color.
Add the mixture of chopped almonds to the meringue with a spatula until it is well incorporated (it will deflate).
Put the mixture in a dulla and cut an opening of 1 cm.
Form meringue balls on cookie sheets with baking paper.
Let the meringue stand for 20-30 minutes until it is a little flat and a capita is formed on top.
Place the oven racks up and down and preheat to 150 degrees.
Bake for 20-25 minutes until they become hard and a little darker.
Let cool for 30 minutes.
Prepare the bitumen: melt the chocolate with the cream in a metal bowl in a bain-marie.
Stir until everything is melted.
Remove from heat and add butter and raspberry extract. Stir well.
Allow to cool to room temperature.
Prepare the cookies: separate the baking paper carefully and form a sandwich between the flat sides of the cookies with a layer of bitumen in the center.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (4)
Alondra Buenrostro Villegas
26/04/2014 16:45:31
A través de iOS Escribe aquí tus comentarios
Lea Maus
11/02/2014 19:28:33
La haré :D Definitivamente la haré para este 14 de febrero :D
Elisa López
17/01/2013 17:59:41
Se ven deliciosos Pensaba que era complicadisimo prepararlos pero viendo la receta creo que podré hacerlos. Gracias!!
Anonymous
17/01/2013 17:50:29
fabuloso numguna

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