HAPPY EASTER everyone! I hope you are all having a lovely day with family and friends eating lots of chocolate. Since easter can be a bit of a chocolate overload I thought I’d bring you a recipe today that isn’t a super rich chocolatefest. These meringues are light, a bit chewy in the centres and have little bits of yummy milk chocolate through it.
1 teaspoon cornflour
1 1/2 tablespoon cocoa powder
1 teaspoon cream of tartar
100g milk chocolate finely chopped (I used lindt milk chocolate)
6 free-range egg whites
180g caster sugar
1 teaspoon white vinegar
250ml thickened cream
2 tablespoon caster sugar
1 teaspoon vanilla extract
1 punnet raspberries
- Preheat oven to 150oC
- Sift and mix together cornflour, cream of tartar, cocoa powder and milk chocolate into a bowl
- Place the egg whites in another bowl that has been thoroughly cleaned and dried. Beat the egg whites until it thickens and turns white. Slowly add sugar as you continue to beat the egg whites until it turns glossy and stiff peaks can be formed.
- Working quickly, gently fold the chocolate mixture into the egg whites with a large spoon.
- Line 2 large baking trays with baking paper.
- Spoon the mixture onto the lined trays. 2 tablespoons for each meringue.
- Bake in oven for 1 hour or until the meringues are crisp. Turn off the oven and allow the meringues to cool in the oven.
- Whisk together double cream, caster sugar and vanilla
- With one meringue as a base, spread cream mixture and place 2 or 3 raspberries on top.
- Repeat with alternating meringue and cream mixture until you have either a 3 meringue stack
- Top with the cream mixture and several raspberries.