Almond Meringue Piles with Chocolate Filling

Name: Almond Meringue Piles with Chocolate Filling
Prep time: 75 min
Cook time: 240 min
Total time: 315 min
Yield: 27 Portionen
Ingredients: 125 g Whipping cream; 50 g Whole milk chocolate; 50 g Bittersweet chocolate; 10 g Bag of Italian-style cappuccino with chocolate chips; 2 piece Egg white (Gr. M); 1 tsp Lemon juice; 150 g Sugar; 1 Pck. Vanilla sugar; 150 g Ground almonds; Powdered sugar and cocoa for decoration

Biscuits

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Cook Time

5 h 15 min

Servings

Difficulty

Medium

Prep Time

75 Min

This Thermomix® recipe for Almond Meringue Piles with Chocolate Filling is ready in 5 h 15 min and yields 27 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These almond meringue piles with chocolate filling are a real eye-catcher on every coffee table! I especially like to make them at Christmas time because they look so festive and taste simply delicious. The combination of the crispy meringue and the delicate chocolate cream is simply irresistible. The preparation is a bit more complex, but it's definitely worth it! The almonds give the meringue a fine nutty note that harmonizes perfectly with the chocolate. A great recipe for special occasions or just to enjoy.

Ingredients (10 ingredients)

125 g Whipping cream
50 g Whole milk chocolate
50 g Bittersweet chocolate
10 g Bag of Italian-style cappuccino with chocolate chips
2 piece Egg white (Gr. M)
1 tsp Lemon juice
150 g Sugar
1 Pck. Vanilla sugar
150 g Ground almonds
Powdered sugar and cocoa for decoration

Preparation (10 steps)

Prepare chocolate cream

Thermomix® Setting

5 min/194°F/Speed 2 90

Put 125 g whipping cream, 50 g whole milk chocolate, 50 g bittersweet chocolate and 1 (10 g) bag of Italian-style cappuccino with chocolate chips into the mixing bowl and heat for 5 min./90°C/speed 2 until the chocolate has melted. Then transfer to a bowl and chill overnight.

300

Whisk egg whites until stiff

Thermomix® Setting

3 min/Speed 3.5

Clean and dry the mixing bowl. Add 2 egg whites (Gr. M) and 1 tsp lemon juice to the mixing bowl. Insert the butterfly whisk and whisk until stiff for 3 min./speed 3.5.

180

Sprinkle in sugar

Thermomix® Setting

2 min/Speed 3.5

Gradually add 150 g sugar and 1 pack of vanilla sugar to the mixing bowl while whisking and continue whisking for 2 min./speed 3.5 until a creamy mixture is formed.

120

Fold in almonds

Remove the butterfly whisk. Carefully fold 150 g ground almonds into the egg white mixture using the spatula.

Pipe on meringue

Fill the mixture into a piping bag with a plain nozzle and pipe 54 drops (approx. 2.5 cm Ø) onto a baking tray lined with baking paper. Leave the meringue to dry for three hours.