More often, meringues on sticks become an integral treat for children’s parties, candy bars or serve as decoration of festive tables. Even a simple white meringue baked in the shape of a rose will become a real beauty if you adorn her with silver confectionery topping. It turns out concisely, but very stylish. BUT so that the meringues on sticks look neat and beautiful from both parties, it is better to collect them in the form of sandwiches, and not bake with with a wand. Put a wand between two ready-made meringues and stick them with white chocolate cream. Share with friends: 
Time: 6 hours 25 minutes Difficulty: medium Quantity: 12 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Proteins 4 large eggs, room temperature
- 0.5 tsp tartar
- 1/4 tsp salt
- 2 and 1/4 Art. powdered sugar
- Coarse-grained sugar and / or silver nonpareil, for sprinkles
- 1 pack 300 gr. white chocolate granules
- 1 tbsp. l coconut oil or vegetable fat
Recipes with similar ingredients: eggs, tartar, sugar icing sugar, white chocolate, coconut oil
Recipe preparation:
- Place the grills in the upper and lower third of the oven; warm up oven 120 ° C. Cover 2 baking sheets with parchment paper.
- In a large clean and dry bowl with a mixer at medium speed. beat egg whites, tartar and salt until foamy. Increase mixer speed to moderately high and beat to obtaining a thick opaque mass, another about 1 minute. Gradually add the powdered sugar, approximately 1/4 tbsp. at a time and beat until strong shiny peaks form, about 5 more minutes.
- Transfer the meringue to a pastry bag with a tip in the form of big stars. Place 24 discs with a diameter of 6 cm on baking sheets., leaving a distance between them. Sprinkle with coarse sugar and / or silver nonparel; bake at temperature 120 ° C, until the meringues are dry and crispy, 3-4 hours. Cool completely on baking sheets. Keep the meringues tight container in a dry place not more than 1 week.
- Filling. Mix white in a microwave bowl chocolate granules with coconut oil; heat, stirring every 30 seconds until the chocolate melts. Apply chocolate mixture and put a stick for candy between 2 meringues; repeat the same most to collect 12 meringues on sticks. Leave freeze.
