Meringue cone

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Beat the egg whites, lemon juice and salt until stiff with the whisk of the hand mixer. Let the sugar trickle in. Continue beating until the sugar has dissolved and a shiny mass has formed. Sift the starch over the mixture and fold it in. Divide the mixture into thirds. Sift the cocoa over 1/3 of the beaten egg white and fold in carefully. Pour into a disposable piping bag with a large perforated spout (approx. 13 mm Ø) and chill. Carefully colour the 2nd third slightly pink with food colouring. Pour into another piping bag with perforated spout and chill. Fill the last third into a piping bag as well.

2. 2

   3 Line baking trays with baking paper. Spray about 60 different coloured tuffs onto the trays. Bake in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: not suitable) for approx. 45 minutes. Reduce the temperature (electric oven: 100 °C/ convection oven: 75 °C) and continue baking for approx. 1 hour. Switch off the oven and let the tuffs cool down overnight

3. 3

   Chop the chocolate coating and melt it over a warm water bath. Dip the meringue tuffs with the underside into the couverture, wipe off. Place on baking paper and let dry

4. 4

   waiting time approx. 13 hours