Szaraberna

Name: Szaraberna - Adelaida C.
Ingredients: 5 eggs 700 g sugar 50 g cocoa 250 g butter or margarine (cube)

Desert - Szaraberna by Adelaida C. - Recipia

To prepare these delicious meringues with cocoa cream and nuts, start by gathering all the necessary ingredients. In a large bowl, beat the 5 egg whites with an electric mixer on high speed until you achieve a stiff foam that forms firm peaks. It is important to ensure that the bowl is clean and free of any grease, as this can affect the consistency of the meringue. While continuing to beat, gradually add the 350 grams of powdered sugar, being careful to incorporate it gradually to avoid the formation of crystals. Once the meringue is ready, it should be glossy and very firm. Prepare a baking tray for the meringues. Place a sheet of aluminum foil on the bottom of the tray and grease it with butter or oil to prevent the meringues from sticking. Using a spoon or a piping bag, form small mounds of egg white foam, the size of a walnut, on the prepared foil. Make sure to leave enough space between each meringue, as they will expand slightly while baking. Preheat the oven to a low temperature of about 120 degrees Celsius, and place the tray with the meringues inside. Let them bake for about an hour, or until they become light and crispy. In the meantime, you can prepare the cocoa cream. In a small saucepan, add 250 grams of sugar and a few milliliters of water, about 30 ml, to form a syrup. Place the saucepan over medium heat and let the sugar melt, stirring occasionally. Once the sugar has completely liquefied, add the 50 grams of cocoa, stirring continuously to prevent lumps from forming. At this point, remove the saucepan from the heat and let it cool slightly. Beat the 5 egg yolks in a separate bowl until frothy, and gradually add them to the cocoa mixture, mixing well to incorporate. Let the cream cool completely. After the cream has cooled, beat 250 grams of butter at room temperature until fluffy. Gradually add the cocoa cream to the butter and mix well until you achieve a smooth and creamy mixture. Once the meringues have baked and cooled, spread the inside of each meringue with the cocoa cream, then stick them together in pairs. Cover with a layer of cream and, for a nice appearance, roll them in ground nuts. It is recommended to toast the nuts slightly before grinding them to enhance the flavor and give the meringues a richer taste. Serve them with pleasure on a special occasion or simply to treat yourself. These meringues are not only delicious but also visually appealing, perfect for impressing anyone!

Ingredients

5 eggs 700 g sugar 50 g cocoa 250 g butter or margarine (cube)

Szaraberna

Ingredients

Tags

Categories