Chocolate Meringue Bites

Ingredients

• 9 Eggs
• 60 g flour
• 1 Organic lemon
• 1 pinch salt
• 260 g sugar
• 50 g cornstarch
• vanilla pods
• 250 g yogurt butter
• 400 g dark chocolate couverture

Instructions

1. 1.

   Separate the eggs. In a bowl whisk together egg yolks, flour and 3 tbsp water (30 ml) on high speed until the dough’s stiffness noticeably decreases.

2. 2.

   Grate lemon zest, add to the dough with salt. Beat egg whites until stiff, gradually adding 60 g sugar. Finally fold in cornstarch with a spoon into the stiff foam.

3. 3.

   Stir a small portion of the meringue vigorously into the yolk‑flour mixture. Gently fold in the remaining meringue so that a firm sponge dough forms.

4. 4.

   Fill a piping bag with the dough and pipe 40 small rounds (about 5 cm diameter) onto parchment paper on a baking sheet; work quickly as the dough collapses easily.

5. 5.

   Bake in a preheated oven at 190 °C (170 °C fan) for 8–12 minutes until light brown. Leave the oven door slightly ajar to allow steam to escape.

6. 6.

   Whisk the remaining eggs with the rest of the sugar vigorously. Split a vanilla pod, scrape out the seeds and whisk them into the butter until frothy. Slowly add the egg mixture.

7. 7.

   Use a sharp knife to hollow each sponge round from the smooth side. Fill two shells with cream, reassemble, and place on a rack. Chill.

8. 8.

   Melt chocolate couverture over a water bath. Coat the meringue bites generously with chocolate, letting excess drip off on the rack. Cool for about 3 hours. Decorate as desired with hats, icing, and faces, then store in paper wrappers.