Tag: Chocolate Meringue

• The original recipe made a circle/nest of the meringue.
• I find individuals ones easier and more useful.
• The sugar in the original was all icing sugar – I found this very hard to whisk up so if you can find caster sugar it is much easier to use.

INGREDIENTS

• 2 egg whites
• 90g caster sugar
• *
• 15g icing sugar
• 2 teaspoons of cocoa powder

METHOD

• Pre-heat the oven to GM2 – 150°C
• Line a baking tray with baking paper
• *
• In a small dish mix the 15g of icing sugar and the cocoa powder.
• *
• Whisk the egg white until they are stiff.
• Add the caster sugar and whisk until stiff again.
• With a metal spoon fold in the icing sugar and cocoa mixture.
• Place spoonfuls of the mixture onto the baking sheet.
• You should get 6 or 8 meringues.
• Place them in the oven for around 1hour 25 minutes.
• Turn off the oven – you can keep them in there for an extra 15 minutes if required.
• Leave the baking tray on a wire rack to cool completely.

Using the Meringues

• These chocolate meringues are very useful for a variety of desserts.
• They go well with sweetened yoghurt or yoghurt cheese.
• They can be used with flavoured butter creams using rum or coffee or even more chocolate.
• In England whipped double cream can be used.
• In the glass dish above greek yoghurt was mixed with some sour cherry jam as the base and a dollop of the yoghurt was put on top of the meringue.
• Try with chocolate budyń –– Polish custard.
• They should be great with vanilla ice cream.