Baci in gondola (kisses on a gondola)
Servings
Many!
servingsPrep time
30
minutesCooking time
3
hoursThis Venetian delicacy is made up of two crispy yet airy meringue kisses that hug a rich and indulgent dark chocolate filling. The name itself means “kisses on a gondola”. It is a nod to the iconic gondolas that gracefully glide down the city’s waterways, often carrying couples in love, making baci in gondola the ultimate nostalgic and romantic Venetian treat.
Ingredients
2 egg yolks (weighed)
Caster sugar, twice the weight of the egg yolks
5ml lemon juice
10g instant espresso powder
50g dark chocolate, finely chopped
Directions
- Wipe a medium size stainless steel or ceramic bowl with a little lemon juice, to eliminate any trace or fat on the surface. Do the same with the whisks attachments you will use. Pour the egg whites in the bowl.
- Start whisking on medium speed , until some foam starts forming on the surface. At this point, add one quarter of the sugar, and whip on high, adding the remainder of the sugar little by little until stiff and glossy. To test if the meringue is ready, remove the whisk. The peak on the tip of the whisk should hold its shape. Also, you should not feel any sugar granules if you squeeze some meringue between your fingers.
- Take two piping bags. Transfer half of the meringue to one piping bag. Pour the coffee powder in the remaining meringue and briefly whisk again to incorporate. Transfer also your coffee meringue to the second piping bag.
- Switch on your oven at 100C to warm up, take out the large tray and line it with baking parchment. Snip the tip of each piping bag to obtain an opening of about 1 cm diameter. Staying pendicular to the tray, pipe as many meringue kisses as you can fit. Transfer to the oven and bake for 3 hours. Keep the oven door ajar with a wooden spoon, to allow the steam to escape.
Notes
- In Venice, meringues are usually also referred to as 'spumiglie' (from 'spuma', meaning 'foam').