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schaumkuss [20.04.2026:1712] – aequiviniusschaumkuss [27.04.2026:2146] (current) – aequivinius
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-It's a versatile, if somewhat simple sweet. You can flavour the meringue, can add jam to the wafer and colour the chocolate coating as well as playing around with the shape. +It's a versatile, if somewhat simple sweet. It's really about the thin layer of **dark** chocolate, which you give more room to with a meringue. You can flavour the meringue and you can add a little bit of jam as an accent point.
  
 <WRAP info> <WRAP info>
    * The meringue and piping is easy, also filling with marmelade is not too hard.     * The meringue and piping is easy, also filling with marmelade is not too hard. 
-   * But I can't seem to get the glaze right. The store-bought chocolate-based one works best, the sugar based one looks and tastes artificial and the white chocolate ganache is a bit of a mess.+   * Just coat it with tempered chocolate.
 </WRAP> </WRAP>
  
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       * 2 egg whites, beaten. Start beating when the sugar is ~114°.       * 2 egg whites, beaten. Start beating when the sugar is ~114°.
       * Pour into egg whites in a thin stream while whisking (avoid the whisk) and continue to beat on medium speed until warm and glossy (about 6').       * Pour into egg whites in a thin stream while whisking (avoid the whisk) and continue to beat on medium speed until warm and glossy (about 6').
 +      * When done, fill the sugar pot with water and boil: This is the easiest way to clean it, and you'll need the bain marie for the gelatine.
    * **1 sheet** of gelatine: hydrate in cold water, then melt in bain marie. Mix 3 Tsbp. of meringue into it, then mix the mix into the rest of the meringue.    * **1 sheet** of gelatine: hydrate in cold water, then melt in bain marie. Mix 3 Tsbp. of meringue into it, then mix the mix into the rest of the meringue.
    * Pipe out while still warm, the gelatine will stiffen and make it a bit harder to get the perfect shape, chill. ⚠️ It's tempting to use a fancy spout, but round is best. Under the glaze, it always looks a bit tacky and irregular (in a bad way) otherwise.    * Pipe out while still warm, the gelatine will stiffen and make it a bit harder to get the perfect shape, chill. ⚠️ It's tempting to use a fancy spout, but round is best. Under the glaze, it always looks a bit tacky and irregular (in a bad way) otherwise.
-   * Cover in cake glaze (for 42 pieces, you need about 400 gr). I find it easiest to just glaze sideways, roll them around and then tap the bottom in it; all the other methods are quite wasteful. I tried cake glaze, and that works well, but lacks the sheen and snap of a true glaze. I tried a white chocolate fat glaze, but that really didn't work; so either use bought cake glaze or try a 2:1 white chocolate to cream ganache. In any case, sieve them all; you want the shape of the meringue to be seen!+ 
 +🤙 Next time, I want to try shaping them after piping to make them look neater still. 
 + 
 +   * Cover in tempered chocolate (for 42 pieces, you need about 400 gr). I find it easiest to just glaze sideways, roll them around and then tap the bottom in it; all the other methods are quite wasteful. I tried cake glaze, and that works well, but lacks the sheen and snap of a true chocolate.  
 +   * I tried a white chocolate fat glaze, but that really didn't work; nor did, of course, the 2:1 chocolate-cream ganache (which never fully hardened). In fact, even perfectly tempered white chocolate tasted too sweet and looks unpleasantly yellowish.
  
 ===Without gelatine=== ===Without gelatine===
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 ===Ideas=== ===Ideas===
-   * Add some 焙じ茶 powder and apricot jam in the middle, that was quite tasty!+   * Add some 焙じ茶 powder (1gr per 80 gr of meringue) and apricot jam in the middle, that was quite tasty! 
 +   * 桜 powder is nice, too. Works well with dark chocolate, and doesn't need the jam that I added last time.
  
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Last modified: 20.04.2026:1712