Chocolate Ganache Meringue Kisses

Chocolate ganache meringue kisses feature

Time just seems to be flying past at the moment more so than usual, maybe due to the fact that it’s December??? What do you think?

This week we’ve had school intensive swimming for one 7-year-old (she loves it), she’ll be pleased to know she still has another week ahead of her, I managed to spend a day with Mum making her Christmas cake recipe (which I love eating)….can you believe I’d never attempted baking one until now? (And yes you will be getting Mum’s recipe!).  We’ve also done the dentist check-ups  x 3 kidlets which went surprisingly smoothly (love that it’s out of the way for another 6 months!), there’s been a take-a-plate request, I made my Triple Choc Malteser Balls for a group of 9 & 10 year olds, which I believe were well received (the container did come home empty!). Somewhere in there are 2 days of work at the optometrist and then over the weekend we’re braving the Santa crowds (I’m actually feeling good about it this year because I’ve booked ahead at Myer, fingers crossed our wait is only about 10 minutes, I’ll keep you posted!), and in case you’re curious here’s a peek at our Santa visit from last year.

Now for the really important, yummy bit, the latest addition to the blog….. ‘Chocolate Ganache Meringue Kisses’. I’ve had Blake requesting I make a batch of these for the last 2 months.

I waitressed a wedding 2 months ago and was lucky enough to be gifted some delicious home baked treasures, including meringue kisses! Knowing how much Blake loves meringues I kept one aside to take home for him to try. The next morning when I mentioned I had a few little sweet treats from the wedding, all 3 kidlets were lined up at the bench waiting for some samples. Blake loved the meringue kiss which was joined with chocolate ganache…… that’s when the request came. It’s taken me a little while to get around to it, but we did it and they all vanished within 2 days.

I will add purchasing Donna Hay’s 2014 Christmas magazine last month and discovering a whole section dedicated to meringue was the icing on the cake for making these little treasures, Donna had a plain meringue recipe for me to run with (I’ve never failed with Donna!). It had been a while since I’d made meringue, Donna’s recipe worked a treat.

One of best things about Meringue is that you only need 3 ingredients!

We knew there was going to be some Chocolate ganache made to join our meringues together plus a few sprinkle’s to pretty them up (cue the dark chocolate, cream and sprinkles) so we used 6 ingredients all up! You can enjoy the meringues plain or do a whole lot of other variations, just check out Donna’s Christmas Magazine page 172-182!

I’m guessing I’ll be getting another request from a certain 9-year-old to make another batch of these treasures for our Christmas celebrations, they really are so pretty and delicate, they’d compliment any dessert buffet for any occasion.

Here’s how our little creations unfolded…….

Blake was chief meringue mixer, he even attempted piping a few little meringues.

Meringue instructions

Ella was chief stirrer for the chocolate ganache.

Chocolate ganache instructions

Chocolate Ganache Meringue Kisses
 
Prep time
Cook time
Total time
 
Author:
Serves: 30
Ingredients
  • MERINGUES
  • 150ml eggwhites (approximately 4 eggs)
  • 1 cup (220g) caster sugar
  • 1 teaspoon white vinegar
  • Sprinkles for decorating
  • DARK CHOCOLATE GANACHE
  • ¼ cup cream (I used thickened cream, coconut cream works well too)
  • 100g dark chocolate roughly chopped.
Instructions
  1. MERINGUES
  2. Preheat oven to 150C.
  3. Place egg whites in bowl of an electric mixer and whisk on high speed until stiff peeks form.
  4. Add sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Once all the sugar has been added, whisk for a further 8 minutes or until the mixture is thick and glossy.
  5. Scrape down the side of bowl, add the vinegar and whisk for a further 2 minutes or until glossy and combined.
  6. Spoon the mixture into a piping bag fitted with a 2cm plain nozzle and pipe small circles on a large baking tray lined with non-stick baking paper (I traced small 4cm diameter circles onto the baking paper using the edge of a little medicine cup as a template -see picture) this helped to keep my meringues similar in size. You should end up with about 60 meringues.
  7. Sprinkle the sprinkles over the piped meringues.
  8. Reduce heat of oven to 120C and bake for 25 minutes or until crisp to touch.
  9. Turn the oven off and allow meringues to cool in the oven for 1 hour.
  10. DARK CHOCOLATE GANACHE
  11. Place cream and chocolate in a microwave safe bowl and heat on high for 30 seconds, stir and return to microwave for another 20 seconds, continue this process until chocolate is melted and mixture is smooth. Alternatively you can heat cream in a heavy based saucepan over low heat until just starting to steam, add chocolate, stir until chocolate is starting to melt through, remove from heat and stir until completely smooth. Set aside.
  12. Chocolate mixture will thicken as it cools, (I give it a stir about very 5 mins if I think of it, if it's a hot day pop the mixture in the fridge for a bit, but be keep an eye on it, you don't want it to set or you'll have to melt it down and start the cooling process again) once it reaches a thick enough consistency to pipe with, spoon mixture into piping bag and pipe small rounds very carefully (the meringues are very delicate to handle, I did break a couple but you'll have plenty to play with so don't worry) onto one cooled meringue base and join with another meringue.
  13. Store meringues in an airtight container in the pantry for up to 5 days.
  14. Enjoy!

Plain chocolate ganache kisses

How’s your December travelling? Is the Silly but Precious Christmas Season making your life a little busier than usual?

Wishing you all a beautiful weekend ahead and stay tuned because there’s another giveaway bubbling in the pipeline!

Until the next time…..

Zamamabakes

 

(Visited 689 times, 1 visits today)

Chocolate ganache meringue kisses feature

Time just seems to be flying past at the moment more so than usual, maybe due to the fact that it’s December??? What do you think?

This week we’ve had school intensive swimming for one 7-year-old (she loves it), she’ll be pleased to know she still has another week ahead of her, I managed to spend a day with Mum making her Christmas cake recipe (which I love eating)….can you believe I’d never attempted baking one until now? (And yes you will be getting Mum’s recipe!).  We’ve also done the dentist check-ups  x 3 kidlets which went surprisingly smoothly (love that it’s out of the way for another 6 months!), there’s been a take-a-plate request, I made my Triple Choc Malteser Balls for a group of 9 & 10 year olds, which I believe were well received (the container did come home empty!). Somewhere in there are 2 days of work at the optometrist and then over the weekend we’re braving the Santa crowds (I’m actually feeling good about it this year because I’ve booked ahead at Myer, fingers crossed our wait is only about 10 minutes, I’ll keep you posted!), and in case you’re curious here’s a peek at our Santa visit from last year.

Now for the really important, yummy bit, the latest addition to the blog….. ‘Chocolate Ganache Meringue Kisses’. I’ve had Blake requesting I make a batch of these for the last 2 months.

I waitressed a wedding 2 months ago and was lucky enough to be gifted some delicious home baked treasures, including meringue kisses! Knowing how much Blake loves meringues I kept one aside to take home for him to try. The next morning when I mentioned I had a few little sweet treats from the wedding, all 3 kidlets were lined up at the bench waiting for some samples. Blake loved the meringue kiss which was joined with chocolate ganache…… that’s when the request came. It’s taken me a little while to get around to it, but we did it and they all vanished within 2 days.

I will add purchasing Donna Hay’s 2014 Christmas magazine last month and discovering a whole section dedicated to meringue was the icing on the cake for making these little treasures, Donna had a plain meringue recipe for me to run with (I’ve never failed with Donna!). It had been a while since I’d made meringue, Donna’s recipe worked a treat.

One of best things about Meringue is that you only need 3 ingredients!

We knew there was going to be some Chocolate ganache made to join our meringues together plus a few sprinkle’s to pretty them up (cue the dark chocolate, cream and sprinkles) so we used 6 ingredients all up! You can enjoy the meringues plain or do a whole lot of other variations, just check out Donna’s Christmas Magazine page 172-182!

I’m guessing I’ll be getting another request from a certain 9-year-old to make another batch of these treasures for our Christmas celebrations, they really are so pretty and delicate, they’d compliment any dessert buffet for any occasion.

Here’s how our little creations unfolded…….

Blake was chief meringue mixer, he even attempted piping a few little meringues.

Meringue instructions

Ella was chief stirrer for the chocolate ganache.

Chocolate ganache instructions

Chocolate Ganache Meringue Kisses
 
Prep time
Cook time
Total time
 
Author:
Serves: 30
Ingredients
  • MERINGUES
  • 150ml eggwhites (approximately 4 eggs)
  • 1 cup (220g) caster sugar
  • 1 teaspoon white vinegar
  • Sprinkles for decorating
  • DARK CHOCOLATE GANACHE
  • ¼ cup cream (I used thickened cream, coconut cream works well too)
  • 100g dark chocolate roughly chopped.
Instructions
  1. MERINGUES
  2. Preheat oven to 150C.
  3. Place egg whites in bowl of an electric mixer and whisk on high speed until stiff peeks form.
  4. Add sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Once all the sugar has been added, whisk for a further 8 minutes or until the mixture is thick and glossy.
  5. Scrape down the side of bowl, add the vinegar and whisk for a further 2 minutes or until glossy and combined.
  6. Spoon the mixture into a piping bag fitted with a 2cm plain nozzle and pipe small circles on a large baking tray lined with non-stick baking paper (I traced small 4cm diameter circles onto the baking paper using the edge of a little medicine cup as a template -see picture) this helped to keep my meringues similar in size. You should end up with about 60 meringues.
  7. Sprinkle the sprinkles over the piped meringues.
  8. Reduce heat of oven to 120C and bake for 25 minutes or until crisp to touch.
  9. Turn the oven off and allow meringues to cool in the oven for 1 hour.
  10. DARK CHOCOLATE GANACHE
  11. Place cream and chocolate in a microwave safe bowl and heat on high for 30 seconds, stir and return to microwave for another 20 seconds, continue this process until chocolate is melted and mixture is smooth. Alternatively you can heat cream in a heavy based saucepan over low heat until just starting to steam, add chocolate, stir until chocolate is starting to melt through, remove from heat and stir until completely smooth. Set aside.
  12. Chocolate mixture will thicken as it cools, (I give it a stir about very 5 mins if I think of it, if it's a hot day pop the mixture in the fridge for a bit, but be keep an eye on it, you don't want it to set or you'll have to melt it down and start the cooling process again) once it reaches a thick enough consistency to pipe with, spoon mixture into piping bag and pipe small rounds very carefully (the meringues are very delicate to handle, I did break a couple but you'll have plenty to play with so don't worry) onto one cooled meringue base and join with another meringue.
  13. Store meringues in an airtight container in the pantry for up to 5 days.
  14. Enjoy!

Plain chocolate ganache kisses

How’s your December travelling? Is the Silly but Precious Christmas Season making your life a little busier than usual?

Wishing you all a beautiful weekend ahead and stay tuned because there’s another giveaway bubbling in the pipeline!

Until the next time…..

Zamamabakes

 

(Visited 689 times, 1 visits today)

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6 Comments on “Chocolate Ganache Meringue Kisses

  1. Gosh these look amazing. Meringue and chocolate- doesn’t get much better. Definitely trying these

    Reply
    1. Dannielle

      Thanks Nicole. Enjoy!

      Reply
  2. I love Donna Hay recipes!! These meringue kisses sound great! Can’t wait to make them! 🙂

    Reply
    1. Dannielle

      She’s brilliant! How good would it be to do a cooking class with her! Enjoy!

      Reply
  3. I have never made meringues but I think this is a must one of these days. Maybe in the holidays. Thanks and merry Christmas. X

    Reply
    1. Dannielle

      You are welcome Leanne Merry Christmas to you too xx

      Reply

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