Meringue chocolate honey wafer tower

Name: Meringue chocolate honey wafer tower
Cook time: 2 h
Total time: 2 h
Yield: 18
Ingredients: 1 Protein (size M); 7-10 Tbsp Salt; 50 g Sugar; 150 g Dark chocolate; 1 TABLESPOON Sunflower oil; 6 (approx. 175 g) round honey wafers; 10 g crushed pistachio kernels; 10 g Coconut flake; baking paper; 7-10 Tbsp Cling film

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 18

1 Protein (size M)
7-10 Tbsp Salt
50 g Sugar
150 g Dark chocolate
1 TABLESPOON Sunflower oil
6 (approx. 175 g) round honey wafers
10 g crushed pistachio kernels
10 g Coconut flake
baking paper
7-10 Tbsp Cling film

Directions

1
Beat egg white and salt until stiff, slowly adding sugar. Continue beating the beaten egg whites until the sugar is dissolved and a shiny mass is formed.
2
Pour the beaten egg white into a piping bag with a medium-sized perforated spout and spray approx. 35 small tuffs (approx. 3 cm Ø) onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 90 °C/ circulating air: 65 °C/ gas: see manufacturer) for approx. 1 1/2 hours. Open the oven door and let the meringue cool down.
3
Chop the chocolate and melt over a warm water bath. Stir in the oil to create a smooth and shiny mass. Cut 18 small circles (approx. 3 cm Ø) from the honey wafers. Put a blob of chocolate on the wafers and place the meringue on top.
4
Place meringue on a fork and cover with chocolate. Drain well and place on a plate or tray covered with foil. Chill meringue for 5-10 minutes until the chocolate just begins to set.
5
Finely chop the pistachio kernels. Sprinkle grated coconut and pistachios on the turrets and chill for another 30 minutes.