Tarboush
Tarboush
Ingredients
For the Meringue
- 4 egg whites
- 1 1/4 cups white sugar
- 2 tablespoons lemon juice
- pinch salt
- 2 teaspoons vanilla sugar
For Assembly and Coating
- 1 package plain tea biscuits
- 400 grams milk chocolate, finely chopped
- 2 tablespoons neutral oil
Instructions
- 1
Combine the egg whites, white sugar, lemon juice, and salt in a heatproof bowl set over a bain-marie (a pot of simmering water, ensuring the bowl does not touch the water). Whisk continuously until the mixture is warm to the touch and the sugar has completely dissolved, making it smooth and non-grainy. This step is crucial for a stable meringue.
⏱️ 10 min
- 2
Carefully transfer the warm egg white mixture to the bowl of a stand mixer. Whisk on high speed for 12 to 15 minutes, or until the meringue is very thick, glossy, and forms stiff peaks.
⏱️ 15 min
- 3
Add the vanilla sugar to the meringue and continue to whisk for an additional 30 seconds to incorporate it fully.
⏱️ 1 min
- 4
Spoon the meringue into a piping bag. Line a baking sheet with parchment paper. Pipe dome-shaped meringue onto each plain tea biscuit, ensuring not to pipe the domes too high as the meringue will hold its shape. Place the piped biscuits into the freezer for 1 hour until the meringue is firm.
⏱️ 5 min
- 5
While the meringue is freezing, prepare the chocolate coating. Place the finely chopped milk chocolate in a microwave-safe bowl. Melt the chocolate in short bursts (e.g., 30-second intervals), stirring well after each burst, until completely smooth.
⏱️ 5 min
- 6
Stir the neutral oil into the melted chocolate until fully combined. Allow the chocolate mixture to cool to room temperature. This is critical; if the chocolate is too warm, the frozen meringue will melt and fall apart upon dipping.
⏱️ 15 min
- 7
Once the meringue is firm and the chocolate is at room temperature, dip each frozen meringue-topped biscuit into the chocolate, ensuring the entire meringue dome is covered. You can dip the biscuit side first, then quickly invert to coat the meringue. Place the coated Tarboush on a clean parchment-lined surface to set. Optionally, decorate with chopped pistachios or dried rose petals before the chocolate sets.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Tarboush
For the Meringue
- 4 egg whites
- 1 1/4 cups white sugar
- 2 tablespoons lemon juice
- pinch salt
- 2 teaspoons vanilla sugar
For Assembly and Coating
- 1 package plain tea biscuits
- 400 grams milk chocolate, finely chopped
- 2 tablespoons neutral oil
Instructions
- 1
Combine the egg whites, white sugar, lemon juice, and salt in a heatproof bowl set over a bain-marie (a pot of simmering water, ensuring the bowl does not touch the water). Whisk continuously until the mixture is warm to the touch and the sugar has completely dissolved, making it smooth and non-grainy. This step is crucial for a stable meringue.
⏱️ 10 min - 2
Carefully transfer the warm egg white mixture to the bowl of a stand mixer. Whisk on high speed for 12 to 15 minutes, or until the meringue is very thick, glossy, and forms stiff peaks.
⏱️ 15 min - 3
Add the vanilla sugar to the meringue and continue to whisk for an additional 30 seconds to incorporate it fully.
⏱️ 1 min - 4
Spoon the meringue into a piping bag. Line a baking sheet with parchment paper. Pipe dome-shaped meringue onto each plain tea biscuit, ensuring not to pipe the domes too high as the meringue will hold its shape. Place the piped biscuits into the freezer for 1 hour until the meringue is firm.
⏱️ 5 min - 5
While the meringue is freezing, prepare the chocolate coating. Place the finely chopped milk chocolate in a microwave-safe bowl. Melt the chocolate in short bursts (e.g., 30-second intervals), stirring well after each burst, until completely smooth.
⏱️ 5 min - 6
Stir the neutral oil into the melted chocolate until fully combined. Allow the chocolate mixture to cool to room temperature. This is critical; if the chocolate is too warm, the frozen meringue will melt and fall apart upon dipping.
⏱️ 15 min - 7
Once the meringue is firm and the chocolate is at room temperature, dip each frozen meringue-topped biscuit into the chocolate, ensuring the entire meringue dome is covered. You can dip the biscuit side first, then quickly invert to coat the meringue. Place the coated Tarboush on a clean parchment-lined surface to set. Optionally, decorate with chopped pistachios or dried rose petals before the chocolate sets.
⏱️ 10 min