Parížske rožky: chocolate-dipped nut meringues

Tip: tap a step to mark it as done.

1. Beat the egg whites with the powdered sugar until foamy, then set the bowl over a pan of simmering water.

   

2. Continue beating over the steam until the mixture thickens and starts to cling to the sides of the bowl. When it begins to thicken, add the nuts mixed with the flour.

   

3. Mix thoroughly and remove from the heat. Beat the egg whites over steam long enough, about 20 minutes, or the crescents will spread on the parchment paper. The mixture should not run off a teaspoon when scooped up. Let it rest for 10–15 minutes.

4. Transfer the mixture to a piping bag fitted with a decorating tip and pipe crescents or sticks.

   

5. Dry the crescents in the oven at 50 °C (122 °F), preferably using the fan oven (convection) setting, for about 2 hours, until they release easily from the parchment paper and are no longer sticky underneath.

6. Cream:

   Beat the eggs with the granulated sugar and vanilla sugar, then continue beating over steam until the cream thickens and starts to cling to the sides of the bowl. Stir in 2 tbsp cocoa powder, remove from the steam, and let cool. Beat the butter until fluffy, then beat in the cooled cream a teaspoon at a time.

   

7. Use a piping bag fitted with a decorating tip to pipe the cream onto the dried crescents, then refrigerate until set.

8. Melt the chocolate in a double boiler and dip the crescents into it.

   

9. Source: Recepty akeber

Tip: Leave the oven door slightly ajar while drying the meringues, for example by propping it open with a wooden spoon, so moisture can escape. Whisk the egg cream continuously over steam to keep the eggs from curdling against the sides of the bowl.

This recipe was translated from the Slovak original: Parížske rožky s orechovou snehovou hmotou a čokoládou