I’ve not blogged for a while, but it’s not for lack of baking, just lots of other things going on that have kept me from the keyboard. Hopefully I’ll be able to get lots of recipes added in a short space of time to make up for it.
To kick things off, here are some lovely meringues I made when I was cooking dinner for friends recently. I served them with good vanilla ice cream, warm mixed berries (just a bag of frozen ones from the supermarket, heated through with a couple of tablespoons of sugar), salted caramel sauce and chocolate hazelnut sauce. Meringues are great for entertaining as you can make them several days in advance and (once cooled) store them in an air tight container or tin.
Chocolate Almond Meringues
- 4 egg whites
- 200g caster sugar
- 2 tbsp cocoa powder, sifted
- 30g dark chocolate, finely grated
- 1 tsp cornflour
- 1 tsp vinegar (I used cider vinegar, but white wine or sherry vinegar would be fine)
- 100g flaked almonds, toasted
Heat the oven to 180C and line two baking trays with greaseproof paper (when the meringue is made, used little blobs of it to secure the paper to the baking trays). Using a stand mixer or electric hand whisk, whisk the egg whites until you get to the stiff peak stage. Still whisking, add the sugar a tablespoon at a time, allowing the sugar to get completely incorporated before adding more. Continue to whisk until all the sugar is mixed in and the meringue is white and glossy.
Add the cocoa and dark chocolate, folding in with either a rubber spatula or large metal spoon. DO NOT use a wooden spoon or other blunt kitchen tool as you’ll lose too much of the air you’ve spent so long adding. You can be quite swift and firm when folding in, but make sure you don’t leave any pockets of dry ingredient unmixed. Sprinkle over the cornflour, vinegar and toasted almonds and fold these through. Dollop mounds on the prepared baking sheets, leaving a little space between as they will spread and settle a little.
Place the meringues in the oven and turn the temperature down immediately to 150C. Bake for 45-50 minutes. The meringues will be crisp on the outside, possibly even a little cracked, with a chewy, marshmallowy middle. Remove from the oven and allow to cool and use the same day, or you can store them in an airtight (and completely dry) container for 3 or 4 days.
To make an easy chocolate sauce, heat 300ml double cream to just below boiling, break in 150g milk chocolate (or a mix of milk and plain) and stir until melted. Add a tiny pinch of salt and, if you have it, a tablespoon or two of liqueur (I used hazelnut, but orange, mint, brandy or Baileys would all be perfect). Allow to cool to room temperature. Pour over almost anything for instant deliciousness!
If you want to make your own salted caramel sauce, I swear by Nigella Lawson’s recipe and you can find it here. And if you want more meringue goodness, take a look at my other recipes.