I’m confused. I thought merengues were meant to be baked at a very low temperature for a long time. This seems too high a temperature and too short a bake time. After 12 minutes, my sticks were burning on the bottom but nowhere near cooked. Is this a mistake?
Made for Christmas and it was spectacular -- even after assembling and letting chill in the refrigerator overnight. It is incredibly rich and will serve 10 to 12 easily.
350°- Celsius or Fahrenheit? And if it's Celsius, isn't it way too hot? My oven doesn't even get to that temperature.
HUGE hit at Thanksgiving dinner!
Made this for a Thanksgiving buffet party. It was dynamite. Impressive? Yes! Chocolate heaven? Yes! The contrasting textures of the luxurious mousse and the crispy/chewy chocolate meringue sticks really lift this dessert into the "oh my gosh!" category. Thanks very much for bringing back this awesome Lenotre creation!