Chocolate Meringues recipe
information
These luscious meringues are wonderful with creme Chantilly and fresh fruit.
For the meringues:
3 egg whites
180 g unrefined caster sugar
25 g cocoa powder, sifted
180 g unrefined caster sugar
25 g cocoa powder, sifted
For the creme Chantllly.
300 ml whipping cream
25 g unrefined caster sugar
1 tbsp Kahlua liqueur
chocolate (70 per cent cocoa) for decoration
25 g unrefined caster sugar
1 tbsp Kahlua liqueur
chocolate (70 per cent cocoa) for decoration
method
1. Heat the oven to 140°C/gas 1.
2. Put the egg whites in a bowl and whisk rapidly until stiff, using an electric whisk if you have one. Add the caster sugar and whisk rapidly for another minute. Add the cocoa powder and whisk until blended.
3. Line a baking tray with baking parchment and scoop the meringue mixture on to the paper in 12 spoonfuls. Bake for 2 hours. For perfect crisp and dry meringues, turn the oven off but leave the meringues in there for another 12 hours.
4. Whisk the cream a little, add the sugar and Kahlua and continue to whisk carefully until it stands in soft peaks.
Sandwich the meringues together with the Chantilly cream, and then, using a vegetable peeler, make chocolate curls and use them to decorate the meringues.
2. Put the egg whites in a bowl and whisk rapidly until stiff, using an electric whisk if you have one. Add the caster sugar and whisk rapidly for another minute. Add the cocoa powder and whisk until blended.
3. Line a baking tray with baking parchment and scoop the meringue mixture on to the paper in 12 spoonfuls. Bake for 2 hours. For perfect crisp and dry meringues, turn the oven off but leave the meringues in there for another 12 hours.
4. Whisk the cream a little, add the sugar and Kahlua and continue to whisk carefully until it stands in soft peaks.
Sandwich the meringues together with the Chantilly cream, and then, using a vegetable peeler, make chocolate curls and use them to decorate the meringues.
serving amount
serves 6
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