The problem of this festive season, the little Christmas coming and the table should conjure up its seven varieties of offerings. However, cakes and peppers have been so seen that it would be nice to come up with something new? The delicious, giant chocolate rings are a sure hit for the sweet hunger and, thanks to their sophisticated appearance, are perfect for any party. If your understanding of meringues is limited to those ready-made industrial meringues sold in stores, these are very far from them. The crispy crust and lovely sticky chocolate core take your tongue out as you go.
There are two critical stages to the success of meringues: not a drop of water or yolk should get into the protein, and the foam must be able to be beaten long enough. However, with a hand-held electric mixer, the minutes feel long and here you can easily straighten the bends at the expense of the end result.
The universal machine is an invaluable aid to the meringue baker, it can tirelessly beat the protein foam while you are lying on the couch with your feet upright. Or, like us, you watch incessantly that the musk does not do everything possible to be forbidden. Be that as it may, the all-in-one allows you to add invaluable minutes to your day as it does tedious things for you. At its best, the universal machine is in recipes that require kneading or long and careful whipping.
Giant chocolate rings (6 pcs)
4 egg whites at room temperature
2 dl sugar
2 teaspoons vanilla sugar
100 g chocolate
1 pc Electrolux Assistent
Separate the proteins from the eggs at room temperature and pour them into the metal bowl of the food processor. Be super accurate – no yolks should be mixed with protein! Add the sugars to the protein and let the food mix with a ball whisk until the mass becomes hard and shiny.
Melt the chopped chocolate on low heat in the microwave. Drain the melted chocolate as a thin strip into the protein foam and gently turn it into the meringue, for example with an arrow, so that it remains in streaks and does not stain the whole mass. Be quick, a few turns are enough.
Using two spoons, lift the loaf paste into six evenly sized piles on top of the baking sheet. Bake at 125 degrees for about 50 minutes. Meringues are ripe when they come off the baking paper easily. Let the meringues cool on the plate and enjoy!
The meringues also keep well at room temperature. Or they would survive if they didn’t disappear under the gourmets under a unit of time, so irresistible these are!
