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This recipe is classed as intermediate

Rating 3.10 / 5 (82 votes)

Prep time:
30 min
Cook time:
45 min
Serves:
about 12 large filled meringues

Chocolate and cream make a winning combination in Simon Rimmer’s crisp meringues with soft chewy centres

Method

1. Preheat the oven to 180C/gas 4. Line 2-3 baking trays with parchment paper.

2. Whisk the egg whites in a clean bowl until stiff peaks form, then add the vinegar and whisk in the sugar 1 tablespoon at a time until thick and glossy.

3. Using a large metal spoon, gently fold in the cocoa powder and the 25g grated chocolate.

4. Spoon tablespoonfuls of the meringue (about 24) onto the trays in rough heaps.

5. Put them into the oven then immediately turn the heat down to 120C/gas 1/2. Bake for about 45 minutes. The meringues should be crisp on the outside and chewy in middle. Transfer the meringues onto a wire rack and leave to cool.

6. Scrape the vanilla seeds into the cream. Whip the vanilla cream with the sugar to soft peaks. Sandwich the meringues together with the cream. To serve, drizzle a little of the melted chocolate over the top of each meringue then sprinkle with the tablespoon of grated chocolate.

Ingredients

  • 3 egg whites
  • 1/2 tsp sherry vinegar
  • 150 g caster sugar
  • 1 1/2 tbsp cocoa powder, sifted
  • 25 g dark chocolate, 70% cocoa solids, grated

For the filling

  • 1 vanilla pod, halved lengthways
  • 250 ml double cream
  • 2 tsp caster sugar

To serve


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Latest Comment

 

Can you freeze any left over meringues

KimC62603 KimC62603  Posted 29 Jun 2012 12:28 PM
 

Fun, Easy and simply Delicious. A winner for every chocolate fan especially!

SaherB13387 SaherB13387  Posted 29 Jan 2011 5:03 PM
 

very easy to make and delicious, i felt like a real chef when i made them for my family!

CraigY93774 CraigY93774  Posted 23 Aug 2010 7:12 PM
 

this was a simple and morrish recipe, even my husband who is not a meringue fan thought they were fab.

louiseM16122 louiseM16122 Posted 31 Oct 2009 3:34 PM