November 22, 2015
Summer is just not summer in New Zealand without at least one batch of freshly made meringues with thick cream! We love that meringues can be made ahead of time (they keep in an airtight container for up to a week) - ideal during the busy Christmas season when you want to be organised. These meringues have fresh crushed raspberries rippled through the meringue, with smashed dark chocolate tablet. If you like your meringues to be crisp on the outside and marshmallow soft inside, then you will love this easy recipe. Just remember to ensure that the bowl, and everything that touches the egg whites, are perfectly clean and dry - this will mean that your egg whites form lovely glossy peaks.
Christmas Meringues with Raspberries & Chocolate Tablet
4 egg whites - at room temperature;
1 cup castor sugar;
1 Tbsp cornflour;
1 tspn white vinegar;
1 cup frozen or fresh raspberries plus 1-2 Tbsp icing sugar (optional) for the berry just (you can use any type of berry) - gently simmer the berries with the icing sugar until they go a little mushy & slightly thickened. Remove from heat and whiz with a moulinex (or mash with a potato masher) so that the berries are a thick pulp. Cool before adding to the meringue mixture;
100g dark chocolate, grated or smashed with a rolling pin - if you like larger pieces. 62 or 70% dark chocolate is best - optional;
1 tsp vanilla extract & 1 tsp icing sugar (optional).
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