Meringues

Meringue Spheres with Chocolate Mousse, Ginger & Cherry Compote

Serves: 4

Time: 3 h 45

Difficulty:

Author: Julie Cayre

22 ratings

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Ingredients:

60g egg whites, 120g castor sugar, 20cl whipping cream (30% fat), 100g dark chocolate, 200g cherries, preferably Burlat variety (or frozen griotte cherries), Fresh ginger root 2cm, peeled, 1 teaspoon quatre épices mix (four spice), 40ml honey, ...

Method

Before starting this Meringue Spheres with Chocolate Mousse, Ginger and Cherry Compote recipe, organise the necessary ingredients for the meringue.
Pour the egg whites and castor sugar in the stand mixer recipient.
Combine with a .
Place the recipient over a bain-marie prepared in a saucepan...
... and whip until hot. When touching the preparation with the tip of your finger, you should feel a stinging sensation due to the heat. Excessive heating could cause the eggs to coagulate.
...

See the recipe