For anyone with a sweet tooth - these Meringues are so moreish. Fresh Cream saddled between two meringues and dipped in chocolate.
This recipe can created by hand but you will need to be fit.
However, for ease, place the egg whites into a scrupulously clean mixing machine bowl. This is imperative for the egg whites to peak properly.
Start the machine and whip the whites at the highest speed until the whites become frothy and form peaks.
Now continue whipping the whites gradually adding the caster sugar. When all the sugar has been added, allow the mixture to continue mixing for 4 minutes.
Preheat your oven to 100ºC, Gas mark 1/4, very low.
Line a baking tray with baking parchment.
Transfer the meringue to a piping bag fitted with a star nozzle and pipe circular rosettes, approximately 6cm in diameter and 3-4cm high.
Place the tray into the oven and leave for 60 minutes.
Meanwhile, whip your double cream and transfer to a piping bag, again fitted with a star nozzle.
Soften your chocolate in a bowl sitting over hot water.
When the meringues have completely cooled, pipe cream onto one of the meringue bases and attach it to another meringue base.
Gently take the coupled meringues and lightly dip them into the softened chocolate. Allow to stand and set in the refrigerator before serving.
Ingredients
Directions
This recipe can created by hand but you will need to be fit.
However, for ease, place the egg whites into a scrupulously clean mixing machine bowl. This is imperative for the egg whites to peak properly.
Start the machine and whip the whites at the highest speed until the whites become frothy and form peaks.
Now continue whipping the whites gradually adding the caster sugar. When all the sugar has been added, allow the mixture to continue mixing for 4 minutes.
Preheat your oven to 100ºC, Gas mark 1/4, very low.
Line a baking tray with baking parchment.
Transfer the meringue to a piping bag fitted with a star nozzle and pipe circular rosettes, approximately 6cm in diameter and 3-4cm high.
Place the tray into the oven and leave for 60 minutes.
Meanwhile, whip your double cream and transfer to a piping bag, again fitted with a star nozzle.
Soften your chocolate in a bowl sitting over hot water.
When the meringues have completely cooled, pipe cream onto one of the meringue bases and attach it to another meringue base.
Gently take the coupled meringues and lightly dip them into the softened chocolate. Allow to stand and set in the refrigerator before serving.