Meringues (plain and chocolate filled)

 
                   Meringues (Plain and Chocolate Filled)
 
 Recipe By     : BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A10
 Serving Size  : 1    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    egg whites
    1      teaspoon      pure vanilla extract
    1      cup           super fine sugar
                         Chocolate Ganache:
    6      ounces        bittersweet chocolate -- broken in pieces
      1/2  cup           scalded whipping cream
 
 Preheat oven to 225 degrees. Have egg whites at about 70 degrees. Beat
 until foamy in an electric mixer or by hand. Add vanilla. While
 continuing to beat, add sugar one tablespoon at a time. When the
 mixture stands in stiff peaks on the beater, it is ready for
 baking. Fill a pastry bag with mixture and pipe onto parchment covered
 baking sheet, using star tip to create kisses. Bake about 1 hour or
 longer, depending on the size. Do not remove from the oven at once,
 but turn off the oven, open the door and leave them for at least 5
 minutes. Cool gradually, away from a draft. Remove them from the sheet
 when cool.  To prepare chocolate ganache, pour hot, scalded cream over
 chocolate. Blend until smooth.  Cool.
 
 To fill meringues, crush the bottom lightly with the thumb while still
 warm.  Fill the hollows with chocolate ganache.
 
 Yield: 3 dozen 1-inch Meringues
 
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