For the Pares

Welcome, one and all, to the digital version of Nana's recipe box. Cook and enjoy. Share and photograph. Send me those photos and I will post them alongside the recipes. Feel free to comment on any adaptations you have experimented with, so we can all learn and share and cook together. But most of all, thank you to the great chef herself, who is always loved and never forgotten.

April 7, 2009

Alexandra’s Meringues and Chocolate Cream Filling


Meringue:

6 egg whites

¾ cup sugar

¾ cup icing sugar

5 tbsp unsweetened cocoa powder


Preheat oven to 200F. Whisk egg whites and when stiff slowly add sugar to form shiny firm peaks. Fold in cocoa, 1 tbsp at a time. Put large spoonfuls on parchment for 1 ½ hours. Cool in oven.


Chocolate Mousse:

2 tbsp unsalted butter

1 egg yolk

3 ½ oz. semi-sweet chocolate, melted

3 egg whites


Cream butter, add egg yolk and chocolate mix till well blended, beat egg whites till stiff. Fold in chocolate mixture, chill till firm. Spoon one portion on flat side of meringue, sandwich with another meringue.


Makes 8

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Labels: desserts

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