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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.
- 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.
With gelatine
- I use Oblatne wafers for the base. The less flavour, the better (unless you want to make it a part of the composition). Cut out to 2 cm ⌀. 🔥 Make sure they are crisp! If needed, toast them again in the oven!
- Italian meringue (for about 42 small pieces):
- 80 gr sugar, 30 gr water, 40 gr glucose syrup for the syrup. Heat to 118° to 121° C. Brush down the pan to prevent crystals or put a lid on. This takes only a few minutes.
- 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').
- 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.
- 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!
Without gelatine
This recipe tastes very meringue-y and lacks the juiciness of a “true” Schaumkuss:
- Make an Italian meringue:
- Bring 100 gr sugar and 25 gr water to between 118° to 121° C. Brush down the pan to prevent crystals or put a lid on. This takes only a few minutes.
- When the sugar is at ~114°, beat 50 gr of egg whites into stiffs. (In copper, of course, if you have it.)
- 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 10').
- Pipe out, chill and cover in fat glaze (150 gr couverture and 15 gr fat, coconut, for example). I find it easiest to just dip them in the glaze, all the other methods are quite wasteful.
Ideas
- Add some 焙じ茶 powder and apricot jam in the middle, that was quite tasty!
