Meringue Antoinettes

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Preparation info

  • Difficulty

    Medium

  • Yield:

    120

    Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Espresso Meringue

Sugar 190 g 7 oz 55%
Egg whites 100 g 4 oz 32%
Cream of tartar ¼ tsp ¼ tsp <1%
Coffee extract 10 g 0.5 oz 13%
Batch Size 300 g 11.5 oz 100%

Hazelnut Gianduja

Hazelnuts, toasted 250 g 9 oz 28%
Confectioners’ sugar 250 g 9 oz 28%
Dark chocolate, melted, tempered, at 32°C/90°F 250 g 9 oz 28%
Butter, soft 150 g 5 oz 16%
Batch Size 900 g 32 oz 100%
Dark chocolate, melted, tempered, for enrobing as needed
Red interference color, for brushing as needed

Method

To Make the Espresso Meringue

  1. Combine the sugar, egg whites, and cream of tartar in the bowl of a 5-qt planetary mixer with a whip attachment and mix until thoroughly combined.
  2. Place the bowl over a pot of barely simmering water and slowly stir the mixture until it reaches 60°C/140°F to dissolve the sugar.
  3. Transfer the mixture to the mixer and begin whipping on high speed.
  4. Continue whipping the egg white mixture until stiff peaks form, about 4 minutes. Add the coffee extract. Mix to combine.
  5. Transfer the mixture to a piping bag fitted with a no. 2 round tip. Pipe into fingers 19 mm × 8 cm/¾ × 3 in on a piece of parchment paper.
  6. Dry the fingers in an 82°C/180°F oven for 2 hours or in an oven warmed by the pilot light overnight. Remove from the oven and allow to cool completely at room temperature.

To Make the Hazelnut Gianduja

  1. Grind the toasted hazelnuts with a small amount of the confectioners’ sugar in a food processor until liquefied.
  2. Add the remaining confectioners’ sugar and tempered dark chocolate. Mix just until homogeneous.
  3. Temper the gianduja by tabling it on marble to below 85°C/185°F.
  4. Combine the gianduja with the butter in the mixing bowl of a 5-qt planetary mixer fitted with a paddle. Mix until well aerated.

To Complete the Meringue Antoinettes

  1. Transfer the mixture to a piping bag fitted with a no. 2 round tip. Pipe two parallel cylinders down the length of the dried meringue fingers. Allow to crystallize until set, about 1 hour.
  2. Dip the bars in the tempered dark chocolate. When the chocolate has set completely, finish by lightly brushing the finished bars with red interference color.