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

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