Almond meringue drops with chocolate cream

Name: Almond meringue drops with chocolate cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 27
Ingredients: 125 g Whipped cream; 50 g Milk chocolate; 50 g Dark chocolate; 1 (10 g) Bag of cappuccino with chocolate flakes Italian style; 2 Protein (size M); 1 TEASPOON Lemon juice; 150 g Sugar; 1 package Vanillin sugar; 150 g crushed almonds; 7-10 Tbsp Icing sugar and cocoa; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 27

125 g Whipped cream
50 g Milk chocolate
50 g Dark chocolate
1 (10 g) Bag of cappuccino with chocolate flakes Italian style
2 Protein (size M)
1 TEASPOON Lemon juice
150 g Sugar
1 package Vanillin sugar
150 g crushed almonds
7-10 Tbsp Icing sugar and cocoa
baking paper

Directions

1
Bring the cream, chocolate and cappuccino to the boil until the chocolate has melted and chill overnight. Beat the egg whites and lemon juice until stiff. Gradually stir in the sugar and vanilla sugar until you have a creamy mixture.
2
Carefully stir the almonds into the egg whites, fill into a piping bag with a perforated spout and squirt 54 drops (approx. 2.5 cm Ø) onto a baking tray lined with baking paper. Let meringue dry for three hours and bake in a preheated oven (electric: 150°C/ gas: level 1-2) for about 40 minutes.
3
Turn off the oven and leave meringue in the oven for another ten minutes. Beat the chocolate cream until creamy with the whisk of the hand mixer, fill into a piping bag with a star-shaped spout, squirt onto the underside of one meringue and place a second meringue on top.
4
Dust with icing sugar or cocoa as desired. Results in 27 pieces. Do not store in the refrigerator.