White Chocolate Meringue
Adding white chocolate to a meringue makes it crunchier and allows for a thinner layering, almost like a tuile. It can be used to add crunch to your desserts, as well as a touch of refinement.
Beat <quantity>75<unit>g</unit></quantity> of egg whites in a stand mixer, with a whisk attachment, on medium-high speed
When the egg whites start to foam, add <quantity>150<unit>g</unit></quantity> of powdered sugar. Whisk on medium speed until the meringue is stiff enough to form medium peaks
Melt <quantity>140<unit>g</unit></quantity> of white chocolate and add to the meringue. Mix to combine
Evenly spread the meringue as thinly as possible on a baking sheet lined with parchment paper
Let it dry in the oven at <temperature>70<unit>°C</unit></temperature> for 2h until crispy and crumbly
The white chocolate meringue is ready
I'm here to answer any questions you have about White Chocolate Meringue. Try me!