Parížske rožteky: chocolate-dipped nut meringue crescents

Tip: tap a step to mark it as done.

1. Beat the egg whites with the sugar until foamy, then continue beating over a water bath until thick. This takes about 20 minutes; otherwise, the crescents will spread. The mixture is ready when it holds firmly on a spoon without dripping. Fold in the nuts and flour, then remove from the heat.

   Let stand for 10–15 minutes; the mixture will thicken further as it cools.

2. Using a piping bag, pipe sticks or crescents onto parchment paper. Dry them in the oven at 50°C (122°F) until golden.

3. For the cream, place the eggs, sugar, vanilla sugar, and cocoa in a bowl over a water bath and beat until thick. Let the mixture cool. Gradually add the cream to the melted butter, a spoonful at a time, then beat everything thoroughly. Decorate the baked, dried crescents with the cream and refrigerate until set.

4. Dip the finished crescents in melted chocolate and serve.

Tip: If the dried crescents stick to the parchment paper, brush the underside of the paper with a damp pastry brush and wait a moment; they will peel off intact.

This recipe was translated from the Slovak original: Vianočné parížske rožteky s čokoládou