Chocolate Meringues

Serves: 8
Ease of preparation: Easy
Preparation time: 1 ½ hours

Ingredients

Meringue Mixture
• 4 Egg Whites
• 225g Caster Sugar
• 1 tsp Cornflour
• 40g Dark Chocolate for Cooking, Grated


Filling
• 100g Dark Chocolate for Cooking, Melted
• 150ml Double Cream
• 1 tbsp Icing Sugar
• 1 tbsp Brandy (optional)

1. Line 2 baking trays with baking parchment. Whisk the egg whites until standing in soft peaks, then gradually whisk in half of the sugar. Continue whisking until the mixture is very stiff and glossy.
   
   
2. Carefully fold in the remaining sugar, cornflour and grated chocolate with a metal spoon or spatula.
   
   
3. Spoon the mixture into a piping bad fitted with a large star or plan nozzle (tip). Pipe 16 large rosettes or mounds on the lined baking trays (cookie sheets).
   
   
4. Bake in a preheated oven, 140°C/275°F/Gas Mark 1, for about 1 hour, changing the position of the baking trays (cookie sheets) halfway through cooking. Without opening the oven door, turn off the oven and leave the meringues to cool in the oven. Once cold, carefully peel away the baking parchment.
   
   
5. Melt the dark chocolate and spread it over the base of the meringues. Stand them upside down on a wire rack until the chocolate has set. Whip the cream icing sugar and branding (if using), until the cream holds its shape. Spoon into a piping bag and use to sandwich the meringues together in pairs. Serve.

Why not try something different this time? With two chocolate meringues sandwiched between a thick layer of whipped cream, this recipe is sure to leave you wanting more.