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Chocolate Meringue with Summer Fruits

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Chocolate Meringue with Summer Fruits

This may not be the Summer we expected but we can still treat ourselves to some delicious homemade desserts by whipping up some delicious Summer inpired chocolate recipes! 

Try this superb recipe that’s perfect for a small garden party. Although considered a simple recipe, making the perfect meringue is truly an art, so we have included some baking tips for success. Sticking with the summery theme, we’ve paired our chocolate meringue with seasonal berries and why not accompany this tasty treat with a glass of fizz!

 

  • Serves: 10
  • Prep: 30 mins
  • Cook: 45 mins

Ingredients:

For the Meringues:

  • 150g Caster Sugar
  • 50g Lily O’Brien’s Dark Chocolate Drops (finely chopped)
  • 3 Free Range Egg Whites (room temperature is best)
  • 2 tsp. Cocoa Powder

For the Cream:

Berries to top:

  • 50g each of Raspberries, Blueberries and Blackberries

Method:

  1. Preheat your oven to 140C/Gas Mark 1.
  2. Line 2 (36x25cm) baking trays with greaseproof paper.
  3. Using a hand whisk, whisk the egg whites in a bowl (it is important that you use a large glass bowl to allow the most air to be whisked into the egg whites) gradually increasing the speed until soft peaks form when you lift the whisk out.
  4. Gradually add the caster sugar (moving the mixer around the bowl to evenly spread the sugar). The mixture should turn thick and glossy.
  5. In a separate bowl, mix the Cocoa Powder and Dark Chocolate Drops. Then carefully fold this into the meringue.
  6. Pour equal amounts of meringue on each baking tray in a circle.
  7. Place the trays into the oven and bake for 40 minutes.
  8. Take the meringues out and set aside on a cooling rack.
  9. To make the chocolate cream, put the chocolate and cream into a glass bowl sat on a pan of simmering water (ensuring the water doesn’t touch the bowl).
  10. Allow the chocolate to melt and stir to combine.
  11. Set aside the chocolate cream and allow it to thicken while cooling.
  12. To construct; lay one meringue flat, pipe the cream on top, lay the second meringue and pipe the cream on top again.
  13. Decorate the top with your choice of fresh fruit, we chose raspberries, blackberries and blueberries, or kiwi and mango pieces to give a tropical feel.

Making Meringue Quick Tips:

  1. Using the right bowl is key: Make sure you make your meringue in a clean, dry bowl made of either glass, stainless steel, ceramic or copper. Plastic bowls can contain traces of oil which may affect how your meringues turns out. Also, as egg whites expand in volume when air is whopped into them, it is important to have a bowl larger than you think you will need so the contents will double.
  2. Temperature of your egg whites: Having room-temperature egg whites helps you whip them to a higher volume, but it is easier to separate the yolks from the whites when the eggs are chilled. SO we would suggest to separate them when they are chilled and leave for 20 minutes until room temperature.
  3. Knowing what sugar to use: You can use regular granulated sugar to make meringues but superfine sugar dissolves more easily when you whip them up with the egg whites.
  4. Humidity hurts. Choose a dry day to make your meringues, otherwise they’ll suck up whatever moisture is in the air and never quite set up properly.

Sources:

https://goodfood.uktv.co.uk/recipe/chocolate-meringues-with-chocolate-cream/

http://dish.allrecipes.com/perfect-meringues/

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