Chocolate Devastation (Part 2)
- directions continued MOCHA MERINGUE: Using a 9" cake circle (or cake plate) as a guide, trace a circle on each of 3 sheets of parchment paper (cut to fit the baking sheets) with ...
Ingredients
- sugar, approx
- butter, approx
- egg, approx
- salt, approx
- oil, approx
- cream, approx
- water, approx
Directions
- 1
directions continued MOCHA MERINGUE: Using a 9" cake circle (or cake plate) as a guide, trace a circle on each of 3 sheets of parchment pape
- 2
Turn each sheet of parchment paper over and place with the trace mark down on a baking sheet
- 3
Preheat the oven to 250~
- 4
Combine together in a sifter the confectioners' sugar, cornstarch, and cocoa
- 5
Sift onto the wax paper and set aside until needed
- 6
Heat 1" of water in the bottom half of a double boiler over medium-high heat
- 7
Place 8 egg whites, 3/4 cup sugar, the espresso powder, the cream of tartar, and the salt in the top half of the double boiler
- 8
Heat the egg white mixture to a temperature of 120~ while gently and constantly whisking, about 2-3 minutes