Meringues With Liqueur Cream And Chocolate Sauce - cooking recipe

Ingredients

2 tsp cornstarch
3 None egg whites
3/4 cup sugar
1 tsp white vinegar
4 oz semi-sweet chocolate, chopped
1 tbsp butter
3/4 cup plus 2 tbsp heavy cream
2 tbsp coffee-flavored liqueur

Preparation

Preheat the oven to 250\u00b0F. Grease 2 baking pans and dust with cornstarch.
Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add the sugar, 1 tbsp at a time, beating until the sugar dissolves. Fold in the vinegar.
Place the meringue mixture in a piping bag fitted with a 1-inch star tip. Pipe 1 1/2-inch rounds, 2 inches apart, on the prepared pans.
Bake about 40 mins. Cool completely in pans on wire racks.
Meanwhile, for the chocolate sauce, place the chocolate, butter and 2 tbsp cream in a small saucepan on very low heat. Stir until the chocolate is melted. Cool to room temperature. For the liqueur cream, beat the 3/4 cup cream in a medium bowl with electric mixer until soft peaks form. Add the liqueur and beat until combined.
Serve the meringues with liqueur cream and chocolate sauce for dipping.