Yay it's the weekend. Another excuse for me to cook something sweet to make my dentist wince. Meringues are notorious for being a bit tricky, but if all goes wrong you can always make an Eton Mess with the left overs.
This recipe is super duper easy and would be great if you add colouring and a different cream for the centre. Everyone who ate them here loved them so no complaints, phew!
Prep time: 15 minutes Cooking time: 1 hour
Ingredients
- 4 egg whites
- 225g caster sugar
- 1/4 double cream
- Plain chocolate or 1 tablespoon of drinking chocolate
- Line two trays with non stick baking paper and heat the oven to 120C/Fan 100C.
- Put the egg whites into an oven glass mixing bowl or a sturdy bowl and whisk with a rotary whisk until stiff. It is important to make sure they are stiff before you follow the next part.
- Continue to whisk whilst adding a tablespoon of sugar and whisking well before the next tablespoon is added.
- After all the sugar has been added, using two wet desert spoons, spoon the meringue onto the baking trays. You can also use a pipe to transfer the mixture and look more professional than me.
- Sprinkle the meringues with a little caster sugar and leave them in the oven for an hour or until they are crisp.
- Remove them from the oven and leave them to cool down.
- Melt some chocolate and the cream in a saucepan and mix till all chocolate is melted. Leave to cool down.
- Once cool and a bit gloopy, grab two meringues and sandwich them with the filling.
- Et voila. Impress your guests or just eat them all to yourself.
Notes
- If you feel that your whites aren't being very peaky...add a squeeze of lemon juice or white wine vinegar to help them along. This snack would be nicely accompanied with tea and a romantic comedy.
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