Marina | Let the Baking Begin

By foodiva

Ingredients

• 4 egg whites, room temperature
• 1 cup sugar
• pinch of salt
• 1/4 tsp. cream of tartar (or 1/4 tsp. vinegar)
• 3/4 cups heavy cream
• 100 grams dark chocolate
• 4 tblsp. cooked condensed milk
• 1 cup, lightly salted & toasted peanuts

Details

Servings 1
Adapted from letthebakingbeginblog.com

Preparation

Step 1

Instructions To Make the Meringue:
Line a baking sheet with parchment paper or foil. Turn the oven to 300F.
Using your mixer, fitted with a whisk attachment, start whipping the egg whites on a medium speed, with a pinch of salt (salt breaks down the “fibers” and helps the meringue whip up to it’s fullest volume).
When the egg whites are white and frothy, add the cream of tartar and increase the speed to high.
Once the egg whites reached soft peaks, slowly start adding the sugar, one tablespoon at a time.
Continue whipping until pearl white in color and stiff peaks (about 4-5 minutes).
Chop the peanuts (I bought them pre-toasted). The salt offsets the sweetness of the meringue.
Throw the nuts into the whipped meringue and carefully fold them in, until thoroughly incorporated.
Take a tablespoon of meringue and slide it off the spoon, onto the lined baking sheet. Keep them about 1.5-2 inches apart as they do expand in the oven.
Dry the meringue, in the oven for 2 hours.
Take it out, let it cool on a cooling rack. To store: keep in a ziplock bag, to keep the moisture out. To make the sauce:
Heat the heavy cream in a microwave, for 45-60 seconds until almost boiling.
Chop the chocolate into small pieces and throw them into the hot cream.
Add the condensed milk.
Let stand for 1-2 minutes.
Wisk together, until incorporated.
Serve right away, or cover with food wrap and refrigerate.
Microwave for 20 seconds and mix with a fork, to serve.

Instructions