Recipes

Mill Wheels (Mini Chocolate and Hazelnut Meringues)

Irina Georgescu

Author, Tava: Eastern European Baking and Desserts from Romania & Beyond

"This elegant dessert became known as ‘mill wheels’ in Romania, being much larger than the ones in this recipe. They know different variations throughout the country, having originally travelled from Denmark, where they were created in celebration of the famous actress Sarah Bernhardt. She also visited Romania, performing at different theatres, including one in Brăila, which was at the time a prosperous port on the Danube river."

—Irina Georgescu

Ingredients

2 egg whites
145 g (5 oz/ 2/3 cup) golden caster (superfine) sugar
1 teaspoon lemon juice

For the filling and decoration:

50 ml (1 3/4 oz / 3 tablespoons) double (heavy) cream
50 g (2 oz) dark chocolate (70–85% cocoa solids)
20 g (3/4 oz) blanched, roasted hazelnuts, finely chopped

Method

Heat the oven to 140°C (non-fan) / 275°F / gas 1/2. Line a baking sheet with baking paper.

In a large bowl, whisk the egg whites to soft peaks, then gradually add the sugar and lemon juice until the meringue forms very stiff peaks and the sugar has dissolved. Transfer to a piping bag fitted with a medium (1 cm / 1/2 in) nozzle and pipe 24 meringues of equal size onto the baking sheet. When piping, keep the nozzle 2 mm (1/16 in) above the baking paper, without swirling, slightly lifting to create height. Make them about 3.5 cm (1 1/2 in) in diameter. Dip one finger in cold water and gently tuck in any peaks that are sticking out.

Bake for 40 minutes, then turn the heat off and allow the meringues to completely cool in the oven with the door closed.

Make the filling by heating the cream in a small saucepan. Chop the chocolate finely, place in a bowl and pour the hot cream on top. Stir well until it looks glossy.
Sandwich together two meringues with a little chocolate, then sprinkle some finely chopped hazelnuts on the outside of the filling. Place on a pretty plate and serve.