- 6 egg whites
- 7 ounces [200 g] fine sugar
- 7 ounces [200 g] icing sugar, sifted
- 5 1/4 ounces [150 g] slivered almonds
Chocolate Coating
- 8 3/4 ounces [250 g] dark chocolate
- 3 1/2 ounces [100 g] fine sugar
- 1 cup [250 mL] milk
- 1 cup [250 mL] heavy cream
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- Preheat oven to 165°F [75°C].
- Whip egg whites slowly mixing in fine sugar, until really stiff.
- Through a fine sieve, pour in sifted icing sugar before mixing in slivered almonds; well combine.
- Using a small spoon, shape mixture into small balls; arrange onto a cookie sheet already lined with waxed paper.
- Bake into preheated oven for 3 to 4 hours.
- Remove from oven and leave bites to cool completely.
- Meanwhile, prepare chocolate coating.
- Using a fork, dip one bite into melted chocolate coating.
- Remove bite from saucepan delicately tapping bite onto the side of the saucepan to drain excess chocolate coating.
- Transfer drained coated bites onto waxed paper.
- Leave bites to harden, before devouring!
Chocolate Coating
- Into the top part of a double-boiler, over hot yet not boiling water, heat together dark chocolate, fine sugar, milk and heavy cream until mixture reaches 55°C [130°F] onto a candy thermometer.
- Immediately pour mixture onto a clean dry surface.
- Using a metal spatula, knead coating folding sides towards the centre, until a temperature of 84°F [29°C] is reached onto candy thermometer.
- Pour mixture back into still warm double-boiler and heat coating until a temperature of 90°F [32°C] is reached onto candy thermometer before using.
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