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Receta Meringue Snowmen With Michel
by Global Cookbook

Meringue Snowmen With Michel
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Ingredientes

  • 8 lrg egg whites
  • 1 pch salt
  • 1 c. granulated sugar
  • 1 c. sifted confectioners' sugar plus more Pearl sugar for sprinkling Red food coloring
  • 13 ounce melted bittersweet chocolate melted
  • 2 c. heavy cream whipped to soft peaks
  • 11 ounce almond paste

Direcciones

  1. Heat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt, slowly adding 1/4 c. of granulated sugar. Continue to whisk till mix is stiff. With a rubber spatula, gently mix in remaining granulated sugar and confectioners' sugar.
  2. Transfer meringue to a large pastry bag fitted with a 3/4-inch round tip. On a parchment-lined baking sheet, pipe a 3-inch mound of meringue to create a snowman's body. To create the arms, pipe meringue on top of the body in the shape of sideways C (with the curve at the snowman's back). For the head, pipe a 1 1/2-inch mound of meringue on top of the center of the body, inside the curve of the arms. Repeat to create seven more snowmen. Sprinkle snowmen with pearl sugar.
  3. In a small bowl, combine remaining meringue and a few drops of red food coloring. Transfer to a parchment cone or possibly a small pastry bag fitted with a #2 tip, and pipe a red nose onto each snowman.
  4. Bake snowmen till the outside is set but the inside is still soft, about 30 min. Remove from oven, and let cold. When cold, pick up the snowmen one by one, and scoop out the insides of the body with a spoon; throw away. Return hollow snowmen to oven, and bake till hard, 1 to 1 1/2 hrs. Watch the snowmen to be sure they remain white; once they are hard (or possibly if they begin to color), remove them from the oven, and set aside to cold.
  5. Meanwhile, roll 7 ounces of almond paste to a thickness of 1/2 inch. Using a 3/4-inch diameter cutter, cut out 8 circles for hats. With a toothpick, pick up each circle, and dip it into melted chocolate. Transfer circles to a parchment-lined baking sheet. Swirl them slightly as they hit the parchment, spreading the dripping chocolate around to create a brim for each hat. Repeat with remaining hats, and let cold completely. Reserve 1/4 c. of the melted chocolate for decorating.
  6. In a large bowl, make mousse filling by combining remaining chocolate and heavy cream. Transfer chocolate mousse to a large pastry bag fitted with a 3/4-inch round tip. Pick up the cooled snowmen, and fill the bodies with mousse. Carefully replace filled snowmen onto parchment.
  7. Add in a few drops of red food coloring to remaining 4 ounces of almond paste; knead till completely combined. Roll to 1/8 inch thick. Cut into eight 8- by 1/2-inch strips to create scarves.
  8. Place scarves around snowmen's necks, and top heads with cooled hats. Transfer reserved chocolate to a small parchment cone or possibly pastry bag fitted with a #1 tip; pipe eyes, mouths, and buttons on each snowman. Serve immediately.
  9. This recipe yields 8 snowmen.