Ganache Filled Anise Meringues Recipe

Name: Ganache Filled Anise Meringues
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 36 pieces
Ingredients: Meringue Ganache 2 egg whites 5 ounces (150 grams); Lindt Bittersweet Dark Chocolate,; chopped Pinch of salt 1/2 cup (120 milliliters); heavy cream 3/4 cup (150 grams); sugar 1/2 teaspoon ground anise; 1 teaspoon anise seeds Cocoa powder to garnish

Ingredients

Meringue Ganache 2 egg whites 5 ounces (150 grams)
Lindt Bittersweet Dark Chocolate,
chopped Pinch of salt 1/2 cup (120 milliliters)
heavy cream 3/4 cup (150 grams)
sugar 1/2 teaspoon ground anise
1 teaspoon anise seeds Cocoa powder to garnish

	PREP TIME 30m	COOK TIME 15m	TOTAL TIME 45m
YIELD 36 pieces

Instructions

Preheat oven to 320°F (160°C). - Combine the egg whites and salt and beat until foamy. -
Gradually add the sugar, beating till the egg whites are stiff (will hold a peak) and glossy. - Fold in the anise seeds. - Put the meringue in a piping bag with a round tip. - Pipe walnut size rounds of meringue onto a cookie sheet lined with baking paper.
Bake approximately 15 minutes, remove from oven, and let them cool on the baking paper.
Melt the chocolate and 1/3 of the cream over a water bath, stirring constantly. - Remove the ganache from heat and let cool for 10 minutes. - Beat the remaining cream until firm. - Fold the whipped cream into the slightly cooled melted chocolate mixture. - Stir in the ground anise. Assembly Shortly before serving: -Take a small amount of the ganache and spread it on one half of a meringue. - Repeat on a second half and sandwich together. You can also pipe the ganache onto the meringue with a pastry bag and small star tip. - Dust finished meringues with cocoa powder and serve in paper confectioner cups. Yield Approximately 36 pieces, filled

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