Chocolate Cream Meringues

 

Ingredients

• 4 medium egg whites
  Pinch of salt
  225g (8oz) caster sugar
  350g (12oz) SuperCook Select Milk Chocolate
  150ml (5fl.oz) double cream, at room temperature
  Dr. Oetker Muffin Cases to serve

Method

1. Preheat the oven to 120 C/ 250 F/ Gas Mark ½. Line 2 baking trays with baking parchment. In a large clean bowl, whisk the egg whites and salt until very stiff and dry. Whisk in the sugar 2 tbsp at a time - the mixture will start to look glossy. Continue whisking until all the sugar is incorporated and the meringue is thick, shiny and stands in stiff peaks.
2. Fit a large piping bag with a 2cm (¾ inch) star nozzle and pipe 14 x 6cm (2 ½ inch) diameter swirls - about 3cm (1 ½ inch) high - on the baking sheets. Bake for about 1 ¾  - 2 hours until dry, crisp and pale, and the meringues can be easily lifted from the paper. Turn off the oven, open the door and leave to cool completely.
3. Reserving 150g (5oz) chocolate, break the remaining chocolate into pieces and place in a heatproof bowl. Place the bowl over a saucepan of gently simmering water. Allow to melt then remove from the water and cool for 10 minutes. Carefully dip the flat side of each meringue into the chocolate and place on a board lined with baking parchment, and put in a cool place (not the fridge) until set.
4. Melt the remaining chocolate as above and cool for 10 minutes. Start gently whisking the melted chocolate as you gradually pour over the cream. Continue whisking until thickly whipped and glossy. Keep at room temperature until ready to serve - the mixture will set if refrigerated.
5. To serve, sandwich 2 meringue halves together with the chocolate cream, place in a paper case and serve as soon as possible - do not refrigerate as the meringue will start to dissolve.

Makes: 7