200 gr. egg yolks
400 gr. sugar
Fill a pot with about 2cm/1inch water and bring to a boil.
Place a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie).
Place the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completely (take a drop between two fingers and make sure it doesn’t feel grainy).
Remove bowl from heat and pour to mixer bowl.
Whisk on high for 10-15 minutes until very thick and glossy.
Fill a piping bag with a round tip (nozzle) with meringue.
Place your round bases (plain butter cookies, circles cut from petit-beurre biscuits (store-bought or using my recipe), or my Crembo-base cookies) over an oven grid, set over a baking sheet.
Pipe a circle the size of the base, building up, each layer slightly smaller in diameter, as shown in the photo below.
Melt 300 gr. semi-sweet or white chocolate with 1 tsp. vegetable oil (Canola/Corn/Sunflower) – mix well.
Pipe the molten chocolate over your Crembos, so that they are completely covered.
You can collect and use the unused chocolate from the baking sheet if you need it.
You can also cover with semi-sweet chocolate, then melt 1/2 the amount of white chocolate and decorate with it over the semi-sweet chocolate.
Cool and store in your fridge.