Chocolate Meringues with malted cream and berry compote
Chocolate Meringues with malted cream and berry compote
Chocolate Meringues with malted cream and berry compote
4 egg whites ( at room temperature)
125g castor sugar
100g icing sugar
1 tablespoon cocoa powder
1 teaspoons cornflour
1 teaspoon white vinegar
Whisk the egg whites in a scrupulously clean bowl to stiff peaks. Fold in the castor sugar, whisking all the time.
Sift in the icing sugar, cocoa powder and cornflour and fold gently ( to stop it flying all over the place!) and then whisk again until thick and glossy. Add the vinegar and whisk for a minute. Set oven to 120oc.
Line a baking tray with parchment paper.
Spoon the mixture onto the tray, leaving space between each. Make 6 meringues with a bit left over. Make a dent in the middle of each one with the back of a spoon. Pipe a few smaller meringues with the leftover mixture to garnish.
Bake for about an hour or until they sound solid when tapped. Turn off the oven and allow them to cool.
Malted Cream
350ml double cream
75g malteasers
1 teaspoon vanilla extract
Crush the maltesers to a fine crumb.
Whip the cream and add the malteasers and vanilla.
Berry Compote
200g frozen mixed berries
75g castor sugar
25ml whiskey ( optional)
Place the berries and sugar in a pan and cook gently until the berries have melted and sugar has dissolved. Remove berries with a slotted spoon into a bowl and add the whiskey to the cooking liquor. Cook to a thick syrup and add back to the berries and cool.
Spoon some cream into the dent in the meringues, top with the compote and add a couple of the smaller meringues.
