3 egg whites
pinch of salt
175 g (6 oz) soft brown sugar
50 g ( oz) chocolate, melted
150 ml (1/4 pint) fresh double cream, whipped
pinch of salt
175 g (6 oz) soft brown sugar
50 g ( oz) chocolate, melted
150 ml (1/4 pint) fresh double cream, whipped
method
1. Place the egg whites and salt in a large bowl and whisk until stiff. Add the sugar a spoonful at a time, whisking well after each addition.
2. Line two baking sheets with non-stick baking paper. Spread or pipe half the meringue into witches hat shapes and half into cat shapes.
3. Bake at 130°C (250°F) mark 1/2 for 1 1/2 - 2 hours. Change the position of the trays around halfway through cooking.
4. Cool on a wire rack and pipe with melted chocolate to decorate. Sandwich together with the cream just before serving.
2. Line two baking sheets with non-stick baking paper. Spread or pipe half the meringue into witches hat shapes and half into cat shapes.
3. Bake at 130°C (250°F) mark 1/2 for 1 1/2 - 2 hours. Change the position of the trays around halfway through cooking.
4. Cool on a wire rack and pipe with melted chocolate to decorate. Sandwich together with the cream just before serving.
serving amount
makes 8 meringues
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