3 egg whites
75 g (3 oz) caster sugar
75 g (3 oz) icing sugar, sieved
25 g (1 oz) unsweetened cocoa powder, sieved
75 g (3 oz) caster sugar
75 g (3 oz) icing sugar, sieved
25 g (1 oz) unsweetened cocoa powder, sieved
for the filling
150 ml (1/4 pt) double cream
15 g (1 tbsp) soft brown sugar
10 ml (2 tsp) unsweetened cocoa powder
15 g (1 tbsp) soft brown sugar
10 ml (2 tsp) unsweetened cocoa powder
method
1. Beat the egg whites until they form stiff peaks. Gradually whisk in the caster sugar, a little at a time. Whisk in the icing sugar. Fold in the cocoa powder.
2. Put the mixture into a piping bag fitted with a large star nozzle and pipe into spirals on baking trays lined with non-stick paper.
3. Bake in the oven at 110°C (225°F) Gas 1/4, for 2 - 3 hours or until the meringues are dry. Cool on a wire rack.
4. Whip the cream until stiff. Stir in the sugar and cocoa. Sandwich the meringues together, two at a time, with the chocolate cream.
2. Put the mixture into a piping bag fitted with a large star nozzle and pipe into spirals on baking trays lined with non-stick paper.
3. Bake in the oven at 110°C (225°F) Gas 1/4, for 2 - 3 hours or until the meringues are dry. Cool on a wire rack.
4. Whip the cream until stiff. Stir in the sugar and cocoa. Sandwich the meringues together, two at a time, with the chocolate cream.
serving amount
makes 6 - 8
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