Whenever I have some eggwhite leftovers, I seem to make meringues. This time I also had some hazelnut crush and when I hear "hazelnut" my brain immediately thinks of chocolate.
So, there was no way around it. This is what we had for dessert yesterday.
Valrhona is the preferred dark chocolate brand in our house. This time we opted for the fruity Manjari (64%) which was melted and spread on the meringues with a little silicon brush.
What chocolate brands do you find the best to use ?
Meringues are so easy to make and the variation possibilities are endless. Look here for the basic recipe and one of our latest taste experiments.
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