Mini Boccone Dolce

• Vegetarian
• Gluten free

• Produce

  • 10 Pcs blackberry
  • 40 Pcs raspberry

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 2 tbsp Chocolate chips
  • 1 pinch Cream of tartar
  • 1 pinch Salt
  • 1 cup Sugar, granulated
  • 1/3 cup Sugar
  • 1 tbsp Vanilla extract or vanilla emulsion

• Dairy

  • 1 cup Heavy cream
  • 2 tbsp Heavy whipping cream

Found on letthebakingbeginblog.com

Ingredients

• 3 large egg whites
• 1 cup sugar, granulated
• pinch of salt
• pinch of cream of tartar
• 1 Cup heavy cream (at least 33% fat content)
• ⅓ Cup sugar
• 1 Tbsp vanilla extract or vanilla emulsion
• 2 Tbsp chocolate chips (dark chocolate)
• 2 Tbsp boiling hot heavy whipping cream
• 40 pcs raspberry
• 10 pcs blackberry, cut in half
• Strawberries.

Directions

• Preheat oven to 200F, with the rack in the middle. Line a baking sheet with parchment paper and set aside.
• Add the 3 egg whites, pinch of salt and pinch of cream of tartar to a thoroughly cleaned glass or stainless steal bowl. It should have no traces of grease or egg yolk. If there is, the meringue will not whip properly.
• Using a mixer start whipping the egg whites until theyre slightly foamy, then add the sugar one table spoon at a time while continuing to whip. Once youve added all the sugar, continue whipping on high for about 5 minutes (if you multiply the recipe, make sure to multiply the whipping time as well). The egg whites should look pearly white and very thick.
• Fit a ziplock bag or a pastry bag with a star tip. Fill the bag with the meringue and pipe 2 inch stars about 2 inches apart. To pipe hold the piping bag about 1 inch above the baking sheet, push until a 2 inch star has been piped, then stop pushing and quickly pull up.
• If you dont care for the star design, just spoon the meringue onto the sheet.
• Using a teaspoon or a mellon baller, make an indent in the middle of the meringue, like shown on the pictures.
• Place in the oven and bake for 1.5 - 2 hours. To check if the meringue is dry, remove one from the oven and let it cool completely. Now break it apart and check to make sure that the middle is not moist, but thoroughly dry. Once dry, turn off heat, open the oven door just enough to stick a wooden spoon and allow to completely dry.
• Meringues can be made several days ahead of time, just make sure to keep them in an airtight container until ready to assemble.
• Add all ingredient (1 cup heavy whipping cream, 3 tablespoons sugar, 1 tablespoon vanilla extract/emulsion) to a bowl and whip with a mixer until medium-peaks, about 1-2 minutes. Fit a ziplock/pastry bag with star tip. Fill the bag with prepared cream.
• Pour heavy cream over chocolate chips, let sit for 2 minutes. Stir until smooth. Transfer to a ziplock bag. Snip off a corner of the bag.
• Gather the rest of the ingredients together to assemble the Mini Boccone Dolces.
• Drizzle chocolate ganache over each meringue nest. Pipe a star with the Vanilla Whipped cream. Top with a couple berries and a mint leave for garnish.
• Refrigerate until ready to serve. Can be made up to 12 hours ahead, but best served within 2-3 hours of assembly.