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Recipe: ChocOrange Meringue

12 Jul 2017


Recipe: ChocOrange Meringue


  • 300 g of Egg Whites
  • 600 g of Sugar
  • Q.S. of Brésilienne
  • 250 g of Tegral Satin Cream Cake Belgian Chocolate
  • 300 g of Oil
  • 350 g of Eggs
  • 250 g of Water

Chocolate mousse
  • 120 g of Milk
  • 120 g of Festipak
  • 60 g of Egg yolks
  • 280 g of Belcolade Noir Selection
  • 450 g Chantypak
  • Q.S. Miroir Glassage Chocolate

Working Method

  1. Heat up the egg whites and the sugar to 60°C. 
  2. Whip until cooled.
  3. Pipe into a ½ sphere flexipat. 
  4. Sprinkle the brésilienne on top.
  5. Apply a baking paper on top and push with a flat tray to shape a flat bottom. 
  6. Dry for at least 4 hours at 80°C.
  1. Pipe Topfil Mandarin in the centre of the meringue.

  1. Mix all cake ingredients for 5 min. at medium speed with a flat beater.
  2. Spread a layer of 5 mm on a silpat. 
  3. Bake at 180°C for approximately 8-10 min.
  4. Let cool down and add to the meringue. Cut circles.
Chocolate mousse
  1. For the chocolate mousse, make an English cream with the first 3 ingredients and pour on the Belcolade Noir Selection.
  2. Cool down to 35°C and add the softly whipped Chantypak.
  3. Put into ½ sphere mould to fit the size of the meringue. 
  4. Glaze with Miroir Glassage Chocolate.

Process steps