Chocolate Italian Meringue Recipe?
Baking By Rodriguez-km Updated 13 Mar 2013 , 12:39am by still_learning
Rodriguez-km
Posted 12 Mar 2013 , 5:14pm
post #1 of 5
Has anyone made chocolate Italian-meringue? If so, what's the recipe? Thanks!
4
replies
Rodriguez-km
Posted 12 Mar 2013 , 5:36pm
post #3 of 5
Oh ok, thank you! And does it keep the same consistency, like to still make borders?
Blueridgebuttercream
Posted 13 Mar 2013 , 12:08am
post #4 of 5
When I've made it, I only put in enough chocolate for a medium chocolate color/flavor and there was no discernible difference. According to The Cake Bible, if you add enough chocolate, it does eventually get stiffer.
still_learning
Posted 13 Mar 2013 , 12:39am
post #5 of 5
AWhimsical bakehouse suggests 2-3 oz of melted, cooled (100F) chocolate per cup of buttercream. My IMBC recipe yields about 8 cups (based on a cup of egg whites) and I typically use 24 oz of chocolate.
Quote by @%username% on %date%
%body%