Mamie Jojo’s meringues
For the meringue
3 egg whites
90g icing sugar
For the ganache
240g single cream
170g dark chocolate, chopped, (70% cocoa)
65g unsalted butter
1. Making the meringue
Preheat the oven to 100ºC. Place the egg whites and sugar in the bowl of an electric mixer, then heat the bowl over a saucepan of boiling water until it reaches about 45°C on a sugar thermometer. Fit the bowl on the mixer and whip the egg white mixture on high speed. When it has cooled and is thick and glossy, sift in the icing sugar and incorporate it using a spatula. Use a spoon to shape 20 similar meringue shapes on baking trays lined with baking paper. Cook in the oven for 4 hours.
2. Making the ganache
Heat the cream and honey in a saucepan to just below boiling point. Put the chocolate in a mixing bowl and pour over the simmering cream. Gently combine with a spatula to make a smooth ganache. When it reaches a temperature of 35°C, add the butter and stir to combine. Set aside for 2 hours before assembling.
3. Assembling the meringues
Spread the filling thickly over a meringue and sandwich with another meringue. Repeat with the remaining meringues and filling. Store in an airtight container.
From A la Mere de Famille by Julien Merceron.