Hot chocolate with amaretto and meringue

Millions of little temptations roll off the production line every year, but nothing is as much fun as spending an afternoon making Sinterklaas treats yourself with the kids. Or without them. The book Strooigoed contains recipes for amazing chocolate letters and filled speculaas, as well as this comforting hot chocolate.

Are you alone this Christmas? Don’t worry, with this hot chocolate, you’ll never be alone. Say hello to your new best friend this winter.

Method

1. Make the meringue. Place the water and granulated sugar in a saucepan over low heat and let it boil until it reaches 114 °C. Start whisking the egg whites with a hand mixer on the highest speed while allowing the sugar water to continue boiling. Once it has reached a temperature of 121 °C, slowly pour it into the egg whites. Measure this with a thermometer. Keep the hand mixer running at medium speed. Once you have poured in all the sugar water, turn the hand mixer back to the highest setting. Continue whisking until the egg whites are completely stiff and cooled.

2. Heat the milk until it is just about to boil. Meanwhile, divide the chocolate and amaretto between two cups. Pour the hot milk over them and keep stirring until the chocolate has completely melted.

3. Put the meringue in a piping bag and pipe generous peaks onto the hot chocolate. Toast the meringue with a kitchen torch.

Title: Strooigoed
Author: Anne-Marij de Koning
Publisher: Good Cook
Price: €9,95