Sunday, August 1, 2010

Nutella "Meringon"

If clouds were edible, this is what they would taste like! If you are looking for a fancy dessert that requires little effort and cash, but looks like a million bucks...this is it. It's light, airy and so elegant! The reason we named it "meringon" is because a friend of ours used to make a meringue dessert similar to this one and she named it "meringon." She hasn't made it anymore because she says it was too much work. However, this recipe is not hard at all. Enjoy!

Meringue Ingredients:
4 large egg whites
1 cup of sugar
1 teaspoon of white vinegar
1/2 tablespoon of cornstarch

Preheat oven to 250 degrees. Place rack in center of oven. Line a baking sheet with parchment paper and draw an 8 inch circle. Turn the parchment paper over so that the pencil mark is up against the baking sheet.

Kitchen Essentials:
KitchenAid mixer with whisk attachment (or large bowl with hand mixer)
Measuring cups and spoons
Parchment paper

Meringue Directions:
Beat the egg whites on medium high speed until they hold soft peaks. Slowly add the sugar and continue to beat until the meringue holds very stiff peaks. Sprinkle vinegar and cornstarch on top of the meringue and fold in with a spatula.

Gently spread the meringue inside the circle on the parchment paper, making sure that the sides are slightly higher than the center, like a crater.

Bake time 1 hour 15 minutes. When the outside is dry and takes on a very very pale cream color, turn off the oven. Leave the door slightly open and let the meringue cool in the oven completely. The outside will be firm and will show slight cracking as it cools, but if pressed gently you will see that the inside is soft like a marshmallow.

The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

Topping Ingredients:
1 cup of heavy whipping cream
1 1/2 tablespoons of sugar
1 teaspoon of vanilla extract
2 tablespoons of Nutella
A few tablespoons of mini chocolate chips

Topping Directions:
Whip the heavy cream until it is nice and thick and begins to look like cool whip. Add the sugar and vanilla and continue to whip. Finally add the nutella, one tablespoon at a time until it is evenly distributed in the whipped cream.

Serving the Meringon:
Gently remove the meringue disk from the parchment paper and place onto a serving dish. Spread he whipped cream in the center of the meringue. Top with a sprinkle of mini chocolate chips. Serve asap. Meringue doesn't hold up well.

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