Sunday Kitchen- Meringues with Chocolate and Almond Cream

Meringues with Chocolate and Almond Cream

I have always had difficulty making meringues that are crunchy on the outside, but keep a marshmallow texture on the inside. After a few trial and errors I have came up with this recipe. I use only icing sugar, which I find keeps the meringues looking white.... unlike using caster sugar,  which tends to result in a more 'off' white shade......

Ingredients;

Makes apporx 20 meringue sandwiches

Meringues;

4 egg white

225 grams icing sugar (sifted)

½ vanilla pod

Filling;

100mls double cream

100grams dark chocolate

50grams icing sugar

1 teaspoon almond essence

Method;

Meringue

Preheat oven gas mark ½ or 110C and line 2 baking trays with parchment paper.

Begin to beat egg white (in a very clean glass/ceramic bowl),untill they start to become fluffy then slowly add the icing sugar, a tablespoon at a time. Once the sugar is completely added and the mixture is thick and glossy, fold in the seeds from ½ a vanilla pod using a metal spoon.

Using a piping or table spoon- pipe or dollop mixture into small rounds onto the parchment paper (all similar sizes). 

Bake for 1 hour and 15 minutes or until crispy on the outside.

Filling

Melt chocolate in a bowl over simmering water.  Meanwhile beat the cream and sugar until fluffy.

Once chocolate is melted, set aside to slightly cool then fold through into the cream mixture with almond essence.

Finally, sandwich two meringues together with a dollop of cream - Simple & Delicious!

*keep in an airtight container in fridge for up to 4 days though best eaten fresh

*if using baking paper lightly grease the paper with oil to prevent sticking.