Makes 4 - 5 Large Meringues
3 egg whites
175 g caster sugar
1/2 tsp vanilla extract
1/4 tsp white wine vinegar
75 g dark chocolate, melted
3/4 cup heavy cream
2 tbsp nutella
3 egg whites
175 g caster sugar
1/2 tsp vanilla extract
1/4 tsp white wine vinegar
75 g dark chocolate, melted
3/4 cup heavy cream
2 tbsp nutella
Preheat oven to 125°C (257°F). Line a baking sheet with baking paper. Whisk egg whites until frothy. Gradually add in caster sugar, then vanilla and vinegar. Whip until meringue holds stiff peaks and their is no sugar grit left. Drizzle most of the melted chocolate on top of meringue and with a spoon, just slightly fold (don't mix). Spoon mixture onto baking sheet. Drizzle leftover chocolate on top of meringues.
Lower oven temperature to 100°C (212°F). Bake in lower part of the oven for about 60-80 minutes (or until meringues no longer sticks to the paper). Turn off oven and leave meringues in the oven for an extra 20 minutes. Leave meringues to cool completely on a wire rack. Whip cream and nutella until soft peaks hold. Serve meringues with nutella cream and toasted nuts, berries or chocolate shavings.
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