Meringue with Chocolate.
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Meringue with Chocolate
6 Egg whites
250 g Dehydrated whole sugar cane
1 cup Heavy cream
3 oz 70% semi-sweet chocolate
1/2 cup Almond slices, toasted
Preheat the oven to 150 degrees.
Add the egg whites into a stand mixer fitted with the whisk attachment. Begin to whip at medium-high speed until the egg whites begin to froth. Add in the sugar, a tablespoon at a time, until it is gone. Continue to whip the meringue until it holds stiff peaks and is glossy.
Line a baking sheet with parchment paper. Use a spatula to transfer the meringue onto the parchment paper, creating a circle, 3" tall and about 8" wide.
Put the meringue into the oven and bake for 1 hour.
After the alloted time, turn the oven off, barely crack the oven door, and allow the meringue to sit in the warm oven for 30 minutes.
While the meringue is cooling, pour the heavy cream into the stand mixer fitted with the whisk attachment. Whip on high until the whipped cream holds a soft peak. Set aside.
Next, coarsely chop the chocolate, place it in a glass bowl, and melt it over indirect heat until just melted. You can make-shift a double brioler by placing a glass bowl over a saucepan of boiling water, making sure the bottom of the bowl and the boiling water don't touch.
To serve, cut the meringue into wedges like a pie. Serve each meringue wedge with a dollop of whipped cream, a swirl of melted chocolate, and a few pinches of toasted almounds.
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