Rainbow Meringue Chocolate Filled Cones- with yoyomax12
214 هزار بار بازدید -
9 سال پیش
-
These cute cones would be
These cute cones would be perfect for a birthday party!
Rainbow Food Playlist: Rainbow Food!
Food That Fools Playlist: Food that Fools! April Fool's Food
If you use mini cones you will end up with about 20 cones. I recommend the smaller ones because the large ones contain too much ganache for a single serving, especially for children.
I ended up with 5 large cones and 4 small ones.
Ganache:
Combine 9 oz (250g) of chocolate with 1 cup (250ml) of cream and heat in the microwave at 30 second intervals until you can whisk it until smooth. Alternately you can heat the cream on the stove until simmering and pour over the chips and allow to sit for 5 minutes before stirring. Allow to cool slightly and pour into cones.
Place ganache filled cones in refrigerator to chill.
Meringue:
Beat 2 large egg whites until frothy and then gradually beat in 1/2 cup (100g) of sugar. Continue to beat on high until stiff peaks form (about 7-10 minutes or so).
Paint several lines of food colour in the inside of a pastry bag with a new or clean paintbrush. Add the meringue and pipe the meringue into ice cream cone top shapes. Use a parchment or silicone lined cookies sheet. I used a 1M tip. The first couple may be mostly white, but the colour should come in quickly.
Bake at 180 F for 40 minutes, turn the cookie sheet and then bake for an additional 40 minutes. Shut oven off and allow to cool in oven for another hour or so or overnight.
*Note I boosted the oven temp. to 225 F for the last 15 minutes of the cooking time before shutting off the oven* This may have not been necessary, but I was worried the meringues weren't dry enough. If you touch your meringues after 80 minutes and they still feel squishy, you may want to try the same thing.
Dip the edges of the cones in chocolate and decorate with sprinkles if desired. Attach meringue tops with a bit of melted chocolate.
Serve immediately or store in the refrigerator.
Idea found here:
Pinterest: 272819689903307029
INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
Contact me here:
http://yoyomax12.weebly.com/contact-m...
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https://www.facebook.com/TammyYoyomax...
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I LOVE comments and I read each and every one of them.
I try very hard to answer questions when I can, but there is an excellent chance your question has been answered in the description box or in the comments, so please take a look.
My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in "real life". She is a lovely person and a great friend. Please check her out :)
cookingandcrafting
Rainbow Food Playlist: Rainbow Food!
Food That Fools Playlist: Food that Fools! April Fool's Food
If you use mini cones you will end up with about 20 cones. I recommend the smaller ones because the large ones contain too much ganache for a single serving, especially for children.
I ended up with 5 large cones and 4 small ones.
Ganache:
Combine 9 oz (250g) of chocolate with 1 cup (250ml) of cream and heat in the microwave at 30 second intervals until you can whisk it until smooth. Alternately you can heat the cream on the stove until simmering and pour over the chips and allow to sit for 5 minutes before stirring. Allow to cool slightly and pour into cones.
Place ganache filled cones in refrigerator to chill.
Meringue:
Beat 2 large egg whites until frothy and then gradually beat in 1/2 cup (100g) of sugar. Continue to beat on high until stiff peaks form (about 7-10 minutes or so).
Paint several lines of food colour in the inside of a pastry bag with a new or clean paintbrush. Add the meringue and pipe the meringue into ice cream cone top shapes. Use a parchment or silicone lined cookies sheet. I used a 1M tip. The first couple may be mostly white, but the colour should come in quickly.
Bake at 180 F for 40 minutes, turn the cookie sheet and then bake for an additional 40 minutes. Shut oven off and allow to cool in oven for another hour or so or overnight.
*Note I boosted the oven temp. to 225 F for the last 15 minutes of the cooking time before shutting off the oven* This may have not been necessary, but I was worried the meringues weren't dry enough. If you touch your meringues after 80 minutes and they still feel squishy, you may want to try the same thing.
Dip the edges of the cones in chocolate and decorate with sprinkles if desired. Attach meringue tops with a bit of melted chocolate.
Serve immediately or store in the refrigerator.
Idea found here:
Pinterest: 272819689903307029
INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
Contact me here:
http://yoyomax12.weebly.com/contact-m...
https://www.facebook.com/TammyYoyomax...
Pinterest: yoyomax12
Google Plus:
google.com/+yoyomax12
Twitter:
Twitter: YoyomaxTwelve
Instagram:
Instagram: yoyomaxtwelve
I LOVE comments and I read each and every one of them.
I try very hard to answer questions when I can, but there is an excellent chance your question has been answered in the description box or in the comments, so please take a look.
My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in "real life". She is a lovely person and a great friend. Please check her out :)
cookingandcrafting
9 سال پیش
در تاریخ 1394/02/21 منتشر شده
است.
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