Meringues with whipped Chocolate Cream and chopped nuts
Makes 6-8 large meringues, depending on size
4 extra large egg whites, at room temperature
115 g Huletts Castor Sugar
115 g Huletts Icing Sugar
- Preheat the oven to 100ºC.
- Line 2 baking sheets with non-stick baking paper, or foil shiny side down.
- Place the egg whites in a large clean metal mixing bowl. Using an electric hand beater, beat the egg whites on medium speed until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Increase the speed and add the castor sugar, a dessert spoonful at a time. Continue beating for 3-4 seconds between each addition. It is important to add the sugar slowly at this stage as it helps to prevent the meringue from weeping. Do not over-beat. When ready, the mixture should be thick and glossy.
- Sift one third of the icing sugar over the mixture, then gently fold in the remaining icing sugar with a large metal spoon or spatula. Continue to sift and fold in the sugar a third at a time. Be careful not to over-mix. The mixture should look smooth and billowy, almost like a snow drift.
- Use a dessert spoon to spoon heaped spoonful’s of meringue onto the baking sheet. Use another dessert spoon to ease the meringue onto the baking sheet to form an oval shape. Alternatively, take heaped spoons of the mixture and place on the baking sheet. Using the back of a metal spoon make a hollow in the centre for the cream filling. Bake for 1½ -1¾ hours, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or on a cooling rack.
For the filling:
- Fill meringues with freshly whipped chocolate or caramel flavoured whipped cream and chopped nuts of your choice.
Note: The unfilled meringues will keep in an airtight tin for up to 2 weeks, or frozen for a month.