Pyramid Meringue With Chocolate Mascarpone

1. 1

   Preheat oven to 300 degrees.

2. 2

   Line 3 cookie sheets with parchment or waxed paper.

3. 3

   Grate 3 ounces of the chocolate.

4. 4

   Beat egg whites in a clean metal bowl until stiff peaks are formed.

5. 5

   Gradually beat in half the sugar, then add the rest, and whisk or beat until stiff and glossy.

6. 6

   Whisk the grated chocolate lighly into the egg whites.

7. 7

   Draw an 8-inch circle on a piece of parchment paper, turn it upside down, and place on a cookie sheet.

8. 8

   Spread half of the meringue evenly within the circle.

9. 9

   Spoon the remaining meringue in 28-30 spoonfuls onto the remaining cookie sheets.

10. 10

    Bake the meringue for 1 to 1 1/2 hours or until crisp and dried.

11. 11

    To make the filling, melt remaining chocolate in a double boiler or heatproof bowl over a pan of simmering water.

12. 12

    Cool the chocolate slightly, then stir in the mascarpone, and chill until firm.

13. 13

    Spoon chocolate mixture into a pastry bag, and sandwich the meringues into pairs, reserving a small amount of filling.

14. 14

    Arrange meringues on the meringue base, using remaining filling to hold the meringues in position on the base.

15. 15

    Dust with confectioner's sugar, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.