Citrus Meringues with Chocolate Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 42 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 2 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 74 mg | (2 %) | ||
| Calcium | 13 mg | (1 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 3 egg whites
- 150 grams sugar
- 1 lemon (zested)
- 1 Orange (zested)
- 2 generous pinches ground Cardamom
- 225 grams Dark couverture chocolate
- 150 milliliters Whipped cream
Preparation steps
Beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff and glossy. Fold in the orange zest, lemon zest and cardamom and transfer to a piping bag affixed with a large, round tip. Pipe the meringue onto a baking sheet lined with parchment paper in oval shapes about 5 cm (approximately 2 inches) long and 2.5 cm (approximately 1 inch) wide. Place in an oven preheated to 50° (approximately 125°F) with the door ajar and allow to dry overnight.
For the filling, coarsely chop the dark chocolate. Bring the heavy cream to a boil, remove from heat and stir in the chopped chocolate. Refrigerate until well chilled and beat with an electric mixer until thickened.
Remove the meringues from the oven and allow to cool completely. Spread the chocolate cream onto half of the cooled meringues and top with the remaining meringues. Place on a large platter and serve.
