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CHOCOLATE MERINGUES WITH LEMON FILLING

CHOCOLATE MERINGUES WITH LEMON FILLING

Recipe for CHOCOLATE MERINGUES WITH LEMON FILLING

CHOCOLATE MERINGUES WITH LEMON FILLING are melt – in – your – mouth meringues that are delectable and pretty with a tart lemon filling and a drizzle of chocolate. This is a perfect small dessert when just a nibble of something sweet finishes off that huge Christmas feast. A selection of both white and chocolate meringues is even more attractive. For white meringues, simply omit the cocoa.

CHOCOLATE MERINGUES:

  • 3 egg whites, at room temperature 3
  • ½ teaspoon cream of tartar 2mL
  • ¾ cup fine granulated sugar 175mL
  • ¼ cup dry unsweetened cocoa 50mL

LEMON FILLING:

  • 1 egg 1
  • 3 egg yolks 3
  • 1 cup granulated sugar 250mL
  • ½ cup lemon juice 125mL
  • 1 tablespoon grated lemon peel 15mL
  • 2 tablespoons butter 25mL

CHOCOLATE DRIZZLE:

  • 1 square (1 oz/25 g) semisweet chocolate 1
  • ¼ teaspoon shortening 1mL

METHOD for CHOCOLATE MERINGUES WITH LEMON FILLING:

Line large baking sheet with parchment or plain brown paper. Trace twelve 2 – inch (5 cm) circles on paper, at least 1 inch (2.5 cm) apart.

MERINGUES:

Beat egg whites with cream of tartar to soft peaks. Very gradually add ½ cup (125mL) of the sugar, beating constantly until very stiff and shiny. Combine remaining sugar with cocoa and gradually beat into meringue mixture. (For white meringues, omit cocoa.) Spoon or pipe meringue mixture onto circles, making base about ¼ inch (5mm) thick, and building up sides to make a rim. If desired, make a rim of rosettes piped through a small star tip. (This works best with white meringue; chocolate meringue is a bit softer and will not hold the rosette shape as well.) Bake in 275 degrees Fahrenheit (140 degrees Celsius) oven for about 1 hour or until crisp and dry. (If white meringues start to brown, reduce oven temperature.) Carefully peel off paper and cool meringues thoroughly.

LEMON FILLING:

In double boiler or small heavy saucepan, beat egg and egg yolks lightly. Add remaining ingredients. Cook over low heat, stirring often, until thickened, about 20 minutes (do not boil). Mixture will thicken more when cold. Chill thoroughly; store in covered jar in refrigerator. Use to fill cooled meringues. (Any leftover filling is delicious in tart shells, on toast or biscuits.)

CHOCOLATE DRIZZLE:

Melt chocolate with shortening. From tip of small spoon, drizzle over filled meringues. Store filled meringues in refrigerator. Makes 12 meringues.

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