Sunday, September 16, 2007

Moco Choco Pastries

Moco Choco Pastries (Almost Level 1)

4 egg whites
¼ teaspoon cream of tartar
1 cup sugar substitute (I use Whey Low)
1 teaspoon decaf coffee powder
1 cup finely chopped sugar free semi sweet chocolate
1 cup heavy cream
2 tablespoons sugar free DaVinci Kahlua syrup

Preheat oven to 225, Line baking sheet with UNGREASED parchment paper.

Run the 1 cup sugar substitute through the food processor making it super fine.

Beat the egg whites on medium speed until foamy, then add cream of tartar and continue to beat until the soft peak stage. Add ½ cup of the sugar substitute a little bit at a time. Beat until the mixture is so firm that you can turn the bowl upside down. Gently fold in remaining sugar substitute and the coffee powder.

Fill a pastry bag with a star-shaped tip and squeeze out 12 spiral-shaped cookies, approx 2" wide, on a baking sheet which has been lined with parchment paper. Do not grease the paper! Bake for 45 - 60 minutes until they're light and easily let go of the parchment paper. Let cool on wire racks.

Melt the chocolate in a bowl in the microwave. Dip the "back side" of the meringues in the melted chocolate and let set.

Beat the cream until foamy and add the Kahlua syrup. Whip until fluffy. Pipe a cream spiral on 6 of the meringues and put the other 6 on top with the cream in between. Decorate each pastry
with cream.


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