Chocolate Meringue Tongues


Rating: 3.40 / 5.00 (20 Votes)


Total time: 1 hour

Servings: 60.0 (servings)

For the dough:






For the filling:




To decorate:




Instructions:

Beat egg whites until stiff, gradually stir in granulated sugar. The snow must be firm enough to leave a cut visible with a knife. Carefully fold in the powdered sugar and nuts. Fill the mixture into a piping bag with a nozzle and pipe small oval cookies onto a baking tray lined with baking paper. Bake in the preheated oven at 175 °C for about 20 minutes. Remove the baking sheet and let the oven cool down to 50 °C. Put the cookies back into the oven and let them dry for 1 hour. For the filling, boil whipping cream and milk chocolate broken into pieces in a small saucepan until chocolate is smooth. Transfer to a mixing bowl and refrigerate. When completely cool, whip until frothy, pipe filling onto the underside of half of the cookies and sandwich with the other half. Pour the softened chocolate into a pastry cutter and decorate the cookies with it. Finally, place half a pistachio on each cookie.

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