Meringue with Marron Filling Recipe
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientEgg
Ingredients
| 4 egg whites, at room temperature | ||
| Sugar | 1 1/3 Cup (16 tbs) | |
| Cream of tartar | 1/2 Teaspoon | |
| 1 cup canned marron puree, unsweetened | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Semi-sweet chocolate | 1/2 Cup (16 tbs), grated | |
| Orange rind | 2 Teaspoon, finely grated | |
| Raspberries package | 1 , frozen | |
Directions
Beat egg whites until stiff.
Gradually beat in sugar and cream of tartar, 1 tablespoon at a time.
Beat until smooth and glossy and sugar is completely dissolved.
With a pastry bag or a spoon, shape 16 mounds on brown paper placed on a cookie sheet.
Bake in preheated very slow oven (275°F.) for 35 to 40 minutes, or until pale brown.
Turn off heat and let stand in oven until cold.
Remove from paper.
Blend marron puree with sugar, chocolate, and orange rind.
Spread filling thickly on the bottoms of 8 meringues.
Top with remaining meringues.
Defrost raspberries and press through a sieve.
Place filled meringues on serving dishes.
Serve pureed raspberries over the top.
Gradually beat in sugar and cream of tartar, 1 tablespoon at a time.
Beat until smooth and glossy and sugar is completely dissolved.
With a pastry bag or a spoon, shape 16 mounds on brown paper placed on a cookie sheet.
Bake in preheated very slow oven (275°F.) for 35 to 40 minutes, or until pale brown.
Turn off heat and let stand in oven until cold.
Remove from paper.
Blend marron puree with sugar, chocolate, and orange rind.
Spread filling thickly on the bottoms of 8 meringues.
Top with remaining meringues.
Defrost raspberries and press through a sieve.
Place filled meringues on serving dishes.
Serve pureed raspberries over the top.
Chef
