Orange Meringue

Ingredients

• 3 egg whites
• 150 g sugar
• 1 lemon (zest)
• 1 orange (zest)
• 2 tsp ground cardamom
• 225 g dark chocolate couverture
• 150 ml whipping cream

Instructions

1. 1.

   Beat the egg whites until stiff. Gradually fold in sugar, orange zest and cardamom. Fill a piping bag with a large round tip. Line baking sheets with parchment paper and pipe meringues 5 cm long and 2.5 cm wide into tight serpentine lines. Dry overnight at 50°C in a preheated oven on top‑bottom heat, leaving the door slightly ajar. Let cool.

2. 2.

   For the cream, bring the cream to a boil, stir in finely grated couverture until melted, then homogenize with an immersion blender. Cool until it can be piped. Fill a piping bag with a small round tip. Remove meringues from the sheet. Place half of the meringues on the work surface with their undersides up and pipe about 10 g of cream onto each (approximately). Place another meringue on top with its tops facing up.