Cocoa powder flavors flat disks of meringues, and wealthy bittersweet chocolate is the bottom for the filling that holds them collectively. The parts may be made forward. Retailer the meringues, hermetic, for as much as 2 weeks, and the filling, refrigerated, for as much as 5 days. Let the assembled desserts sit at room temperature for half-hour earlier than serving, so the filling softens.

Makes: 8 Servings

The meringues:

1 cup (3 1/2 ounces) powdered sugar

4 tablespoons Dutch-processed cocoa

3 massive egg whites, at room temperature

1/2 cup (3 1/2 ounces) granulated sugar

The filling:

3/4 cup (6 ounces) heavy whipping cream

8 ounces high-quality bittersweet chocolate, finely chopped

Making the meringues:

Preheat the oven to 250 F.

Draw 20 circles, 2 inches in diameter, 1 inch aside, on a bit of parchment paper. Put the paper within the baking pan, marked facet down.

Sift the powdered sugar with the cocoa.

Put the egg whites within the bowl of a heavy-duty mixer. Beat the whites with the whisk attachment, beginning on medium velocity. Once they begin to froth, add a couple of third of the granulated sugar and beat till they grow to be opaque and enhance in quantity. Add one other third of the sugar and beat till they begin to grow to be agency, then flip up the mixer velocity, add the remainder of the sugar, and beat till they’re stiff however nonetheless shiny. The whites will dangle in gentle, droopy peaks from the whisk when it’s lifted from the bowl.

Take away the bowl from the mixer. Sift a 3rd of the powdered sugar and cocoa over the bowl (this would be the second time it’s sifted) and fold this into the whites. Use a rubber spatula to fold, going to the underside of the bowl within the middle and arising alongside the facet. Rotate the bowl barely after each fold. Fold within the remaining powdered sugar in two levels, sifting it into the bowl every time.

Match a pastry bag with a plain 3/8-inch tip, and fill it with the meringue. Beginning within the middle of every circle, pipe a coil, filling the, circles.

Bake the meringues on the center shelf of the oven till they’re agency and may be indifferent from the paper, about 1 hour.

Cool the baking pan on a rack. When the meringues are utterly cool, retailer them in an hermetic container at room temperature.

Making the filling:

Carry the whipping cream to a boil in a medium saucepan. Take away it from the warmth. Add the chopped chocolate, and let it sit for five minutes. Whisk the chocolate into the cream till it’s clean. Switch the chocolate cream to a bowl, cowl it, and refrigerate.

Assembling the desserts:

The filling must be the consistency of thick mayonnaise. Whether it is freshly made, cool it till it thickens; if made forward, depart it at room temperature till it softens.

Pile a beneficiant tablespoon of filling in the course of 8 meringues. Gently place one other meringue on prime of every, being cautious to not push down too arduous, so that every sandwich maintains some top. Put the meringues within the freezer for 20 minutes.

Crush the remaining meringues between items of wax or parchment paper. Take away the crammed meringues from the freezer. Utilizing a small offset spatula or a kitchen knife, clean the remaining filling onto the perimeters of the sandwiches. Roll every completed sandwich within the crushed meringues.

Refrigerate the desserts till half-hour earlier than serving.

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