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Nutella Chocolate Mousse Tart
by
Claudia lamascolo
Calificación: 4.5
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%20Bake%20at%20400%C2%B0F%20%20until%20lightly%20browned.%20Watch%20this%20closely%20as%20it%20will%20brown%20quickly%20in%20different%20ovens.%3C/p%3E%3Cp%3ETips:%3C/p%3E%3Cp%3EThe%20bowl%20must%20be%20cold%20I%20put%20my%20bowl%20and%20beater%20in%20the%20refrigerator%20first!%20The%20bowl%20must%20be%20immaculately%20clean!%3C/p%3E%3Cp%3ESugar%20fills%20an%20important%20role%20in%20meringue.%20It%20stabilizes%20the%20beaten%20egg%20white%20foam%20which%20enables%20it%20to%20sit%20longer%20and%20hold%20its%20shape.%20Sugar%20pulls%20the%20water%20from%20the%20eggs%20and%20allows%20it%20to%20set%20better.%20When%20using%20sugar,%20your%20meringue%20can%20run%20the%20risk%20of%20getting%20a%20gritty%20texture%20so%20I%20only%20use%20superfine%20sugar%20when%20making%20meringue%20because%20it%20dissolves%20faster%20than%20table%20sugar.%20Use%20meringue%20within%205%20minutes%20after%20beating%20as%20they%20will%20deflate%20quickly.%3C/p%3E%3Cp%3EThe%20challenge%20in%20making%20perfect%20meringue%20is%20neither%20to%20under%20or%20over%20beat%20the%20eggs.%20Under%20beating%20introduces%20too%20little%20air,%20and%20the%20whites%20will%20rise%20inadequately.%20If%20over%20beaten%20the%20mixture%20will%20separate.%20Seal%20your%20pie%20to%20the%20edges%20before%20baking.%20Its%20also%20better%20to%20make%20just%20before%20you%20serve%20as%20refrigerating%20will%20cause%20it%20to%20seperate%20from%20the%20edges%20and%20get%20runny.%3C/p%3E){kind=link}