- 6 egg whites
- 1 cup [200 g] fine sugar
- 7 ounces [200 g] icing sugar
- 5 1/4 ounces [150 g] slivered almonds
Dark Chocolate Mixture
- 8 3/4 ounces [250 g] dark chocolate
- 1 cup [250 mL] milk
- 1 cup [250 mL] heavy cream [35% m.s.g.]
- 1/2 cup [100 g] fine sugar
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- Whip egg whites, adding fine sugar, a little at a time.
- When stiff peaks form, sift in icing sugar; fold slivered almonds, until well blended.
- Using a small spoon, spoon small balls of mixture over waxed paper.
- Bake into a preheated 167°F [75°C] oven for 3 to 4 hours.
- Remove from oven; leave to cool down.
- Meanwhile prepare dark chocolate mixture.
- With a fork, dip cooled balls into cooled, melted dark chocolate mixture.
- Drain off excess chocolate by tapping balls on the inside of the double-boiler, while removing from double-boiler.
- Arrange balls onto waxed paper.
- Leave to harden, and ... they now ready to be enjoyed!
Dark Chocolate Mixture
- Melt dark chocolate in the top part of a double boiler.
- Mix in milk, cream and fine sugar; boil until mixture reaches 131°F [55°C] on a candy thermometer.
- Immediately onto a clean, dry surface.
- Work chocolate mixture with a metal spatula, folding sides towards center.
- When cooled down to 84°F [29°C], transfer mixture back into still warm double boiler.
- As soon as mixture reaches 90°F [32°C], it is ready to be used.
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