how to make meringue?

a) A good mixer (hand mixer also good to go :D)

b) 5 egg whites

c) 130 grams of sugar

d) salt or cream of tartar

First of all, use a bowl which is a grease free.

Place your bowl with the egg whites in. Switch on your mixer (I use hand mixer)

to whip the egg whites. Make sure it is on medium speed. - Not too fast, not too slow!

Add in salt or cream of tartar. (it acts like a chemical agent to foam the egg whites)

After 3-5 minutes, the egg whites starts foamy. Add in your sugar.

Increase the speed to high speed to make the batter thicken even better.

It might takes for another 5-7 minutes.

It will form softpeak like this. (see the picture above)

Now, you can prepare a tray with a parchment paper.

Draw a circle line on the parchment paper and pour your meringue batter into that shape.

Bake in the oven for 20-30 minutes on 150 degrees celcius.

You could enjoy this with your chocolate sauce or with your ice cream as the crumbs.

How to make GANACHE topping?

Ingredients:

400grams Semi-sweet Choc

200ml Whipped Cream

50grams Butter

Method:

1) Melt the Choc in a steam bath pot (Bain-Marie) - Stir well

2) Once the Choc melted, pour the Whipped Cream - slowly stir till it dissolved

3) Put in the butter for shines complexion of the GANACHE.

4) Apply on your cakes/ delicacies!

Chewy Choc Chip Recipe

2 cups all purpose flour
1/2 teaspoon baking soda
3/4 cups butter (melted)
1 cup packed soft brown sugar
1/4 cup white sugar
1 tablespoon vanilla extract (use vanilla beans to get the BEST result)
1 egg
1 egg yolks
2 cups choc chips (semisweet or bittersweet will do)

Methods:
Preheat oven : 165 degrees Celcius
Prepare a tray with the parchment paper.
Mix baking soda + flour -Set aside
In a bowl, cream melted butter, brown sugar and white sugar until well blend.
Beat in the vanilla, egg and egg yolk until light and smooth.

Mix in flour mixed until just blended (No over mix)

Stir in choc chips in the batter.

Drop cookie dough 1/4 cup at a time. (to make a large and chewy cookies)

Cookies should be 3 inches apart.
Bake for 15-17 minutes in the preheated oven (until the edges are lightly toasted)

Take out from oven.

Let it cool on the tray for 5 minutes before transfer it on the cooling rack.

P.S.: Cool the dough for 1 hour before you bake it. To avoid flat surface of the cookies.