- Melt the couverture coins and butter together and set aside.
- Combine the yolks and the first amount of sugar together in the bowl of a stand mixer and whip until it forms ribbons.
- In a clean bowl, make a meringue with the egg whites and the second amount of sugar.
- Fold the meringue into the yolk mixture followed by the melted chocolate mixture. Spread the batter onto a sheet pan that is lined with a Silikomart Silikomat (591030). Bake at 360ºF/182ºC for 8 to 12 minutes or until just set. Let cool completely, and then cut out 3 in/7.5 cm rounds.
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