MOCHA MERINGUE TREATS
The recipe for our Mocha Meringue Treats started its long journey in Denmark via Iceland where these almond meringues, topped with a rich mocha cream and iced with chocolate, are called Sarah Bernhardt Cakes.
Each component is frozen - Iceland is a cold place after all - and once completed these fabulous little treats are stored in the freezer making them perfect to make ahead and in large numbers for parties. Just let them stand at room temperature for five minutes before serving.
And the journey? Well, Mimi Thorisson, the French/Chinese cookbook author and food blogger, was given the recipe by her Icelandic mother-in-law. It actually originated in Denmark where the cakes were created as a tribute to the French actress, Sarah Bernhardt when she visited Copenhagen.
My Jewish friend, born in England and living in Sydney, found it in Mimi’s lovely cookbook, A Kitchen in France, and she made them for me.
I acquired A Kitchen in France and now, I pass our version of the recipe on to you.
Long may it travel.
Rosie
MOCHA MERINGUE TREATS
(aka Sarah Bernhardt Cakes)
Makes 30-40
Meringues
2 large egg whites
140 gm icing sugar, sifted
100 gm almond meal
Preheat oven to 180°C. Line baking trays with baking paper.
Whisk the egg whites until frothy then add the icing sugar, a tablespoon at a time. Once all the icing sugar is added, continue to whisk for a further 5 -10 minutes until firm. Gently fold in the almond meal.
Pipe or spoon the mixture into 3-4cm rounds.
Bake 10-15 minutes or until crisp but not coloured. Allow to cool for 5-10 minutes on the baking trays before gently transferring to a cooling rack.
Place in the freezer while making the butter cream.
Mocha Butter Cream
1 tablespoon instant coffee powder
3 teaspoons boiling water
125 gm icing sugar
150 unsalted butter, at room temperature
2 egg yolks
2 teaspoons unsweetened cocoa powder
Dissolve the coffee powder in the boiling water. Allow to cool.
Beat the icing sugar and butter until smooth and well combined.
Whisk the egg yolks until thick and pale and fold into the sugar/butter mix. Fold in the coffee and cocoa until well combined. Place in the fridge until firm, 20-30 minutes.
Remove the meringues from the freezer and spread the bottoms of each meringue with a generous teaspoon of the frosting, smoothing the surface. Return to the freezer, frosting side up until quite firm.
Chocolate Icing
200 gm dark couverture chocolate, chopped
Place the chocolate in a small, heatproof bowl. Bring a few centimetres of water to a bare simmer in a small saucepan and place the bowl on top. Stir the chocolate until half of it has melted then remove the bowl from the heat and continue to stir until all the chocolate has melted. You can also melt the chocolate, carefully, in a microwave.
Remove the meringues from the freezer and dip the frosted side in the chocolate so that the frosting is entirely covered. Place on a tray until firm and return to the freezer.
Decoration (optional)
50 gm white chocolate
Place the white chocolate in a small, heatproof bowl. Bring a few centimetres of water to a bare simmer in a small saucepan and place the bowl on top. Stir the chocolate until half of it has melted them remove the bowl from the heat and continue to stir until all the chocolate has melted. You can also melt the chocolate, carefully in a microwave.
Transfer the melted chocolate to a small piping bag or zip lock bag. Nip off a tiny piece of the end of the piping bag or a corner of the zip lock bag and pipe the white chocolate in any pattern you fancy over the dark chocolate icing. Allow to set then transfer to the freezer.
Store in the freezer in an airtight container for up to a month.