Rainbow Meringue Truffle Cones

Yield: 20 cones

Prep: 30 minutes, 4 hours with baking and chilling


Ganache cones

20 sugar cones or mini ice cream cones

9 ounces semisweet chocolate, chopped finely

1 cup heavy whipping cream


Rainbow meringues

2 egg whites

Pinch cream of tartar

1/2 cup superfine sugar

Gel food color in red, orange, yellow, green, blue, violet (I used Wilton brand)


Assembly

1/2 cup melted semisweet chocolate

Rainbow nonpareils.


If using standard size sugar cones, trim about two inches from the top by scoring the cone with a serrated knife. Break the top at the scored mark and save the excess for later use (on a bowl of ice cream!). 

The cones will need to stand upright to be filled. If you don't have a specialty ice cream cone holder (who does?!) then cut several X's into the top of the sugar cone boxes with a serrated knife. Place the cones upright into the X perforations in the box. (See pictures in the blog post for clarification.)


In a large microwave-safe bowl, combine the chocolate pieces and heavy cream. If any chocolate  pieces are poking above the surface of the cream, then pat them down with the back of a spoon. Heat at 30 second intervals or until the mixture can be whisked smooth. Allow the ganache to cool at room temperature until slightly warm but still pourable, about 30 minutes. Pour the ganache into the upright standing cones. Transfer the cones to the freezer until set. Meanwhile, prepare the meringues.


Fit a piping bag with a large closed star decorator tip (Ateco 843). Set aside.

Whip the meringues in a standing mixer until frothy and add the cream of tartar. Beat on high until soft peaks form and gradually add the sugar. Beat on high speed until the meringue is thick and glossy, and will hold a standing peak with the beater is lifted from the bowl. Cover two baking sheets with parchment paper and preheat the oven to 170F.


Using an artist's brush, paint thick 1/2-inch stripes of each gel food color inside the piping bag, cleaning the brush between colors. If you want a true rainbow effect paint the colors in this order once around the inside of the piping bag: red, orange, yellow, green, blue, violet. Place the meringue inside the piping bag. Don't worry if the colors smudge - it'll all be okay in the end. Pipe the first one or two meringues back into the bowl - these will have no rainbow stripe, and the rainbow colors will intensify as you pipe the meringue. Pipe each meringue in two swirls, one on top of the other, to give it the appearance of soft serve ice cream. Bake the meringues for 40 minutes, then turn the pan halfway and bake for another 40 minutes. Turn off the oven and let the pans cool. You can leave them overnight if desired.


Dip the set cones into the melted chocolate and then dip the edges in the multicolor nonpareils. Up to one hour before serving, dip the bottoms of the meringues in a little chocolate and set them on top of the chocolate-dipped cones. Allow them to set, until the meringue is stable. Serve immediately.

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