Walnut-chocolate meringues – a detailed recipe cooking. 
Photo of the dish: Джоан НатанTime: 45 minutes Difficulty: easy Amount: 36 meringues In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 egg whites
- 1 tbsp. Sahara
- 1/2 tsp vanilla sugar (optional)
- 1/3 Art. coarsely chopped walnuts
- 1/3 Art. coarsely chopped pecans
- 1/3 Art. chocolate chips
Chocolate ganache for toppings:
- 140 g of crushed semisweet chocolate
- 1/2 tbsp. fat cream
Recipes with similar ingredients: meringues, eggs, vanilla sugar, walnuts, pecans, chocolate chips (granules), chocolate semisweet cream
Recipe preparation:
- Beat egg whites until peaks appear. Gradually enter sugar and vanilla until the protein mass is stable. Neatly add a spoonful of nuts and chocolate chips. Spread the drops pastry parchment bag with pastry bag a baking sheet.
- Bake for 20-30 minutes. in an oven preheated to 150 ° C, while meringue will not become hard, but still remain white. Get out and cool, you can serve, folding each to each other and missing chocolate paste. Chocolate ganache paste: While meringue cools, mix chocolate and heavy cream in a bowl for microwave and heat at intervals of 45 sec., well stirring after each heating until the mixture becomes homogeneous. Cool completely at room temperature.
