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    You are in: Home / Recipes / Brown Sugar Meringue With Chocolate Cream Recipe
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    Brown Sugar Meringue With Chocolate Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Phil the kiwi's Note:

    This is a Julie Biuso recipe. Super easy and yummy. Can be either crunchy or gooey or a mixture of the two depending on how long it is assembled together.

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    Serves: 8



    Units: US | Metric

    • 4 egg whites
    • 1 cup firmly packed brown sugar
    • 100 g chocolate (your choice of white, milk or dark)
    • 200 ml cream


    1. 1
      Directions are as per Taste magazine, April 2009 but I've added my changes after the **.
    2. 2
      Preheat oven to 140°C Put 2 x 20cm flan rings (without bases) on baking trays lined with baking paper. Either line inside of rings with strips of baking paper (use a dab of meringue later on to hold the strips of paper in place) or lightly brush the inside of the rings with melted butter and dust with flour. **I didn't have flan rings so just drew 20cm circles on the baking paper and spread out as close to lines as I could. The mixture spread out a little so maybe 18cm circles would've been better but up to you.
    3. 3
      Push brown sugar through a coarse sieve. Whip egg whites until soft peaks form, then gradually beat in the brown sugar 1 Tbsp at a time. Continue whisking for 2-3 minutes until thick and satiny. Divide meringue between the flan rings, being careful not to knock out air. Smooth the surface with a knife.
    4. 4
      Bake for 1 hour, preferably on the same shelf, otherwise alternate the position of the meringues once or twice during baking. Remove from oven and cool for 10 minutes. Carefully slip a slim sharp knife between meringue and flan ring to loosen, then leave to cool completely.
    5. 5
      When cool, put a light cake rack on top of each meringue, invert, then peel off the paper. Loosen from flan ring and remove ring, then turn meringue top side up again. **I was too busy to do any of this and just left them on the baking tray until I assembled it all together.
    6. 6
      Melt chocolate with 3 Tbsp water in a microwave, or in a small saucepan over gentle heat, stirring continually. Cool. Whip cream until just thick and holding shape — and this is important — if it is too stiff it will turn buttery by the time the chocolate is folded in (if this happens, let it down with a little liquid cream — it may help). Pour in chocolate and gently fold cream and chocolate together with a large spoon. ** I didn't get all the 'lumps' out of the chocolate (90% melted) and it resulted in lovely crunch throughout the cream. Make sure the chocolate is cool enough that it wont melt the cream.
    7. 7
      Put 1 meringue on a cake stand or plate, then spread with chocolate cream filling. Put the other meringue on top and dust with icing sugar. Refrigerate for at least 1 hour before serving, or up to 8 hours (it keeps well, refrigerated, for 2-3 days). ** A dab of cream on the plate will stop the meringue sliding around. As for it keeping I can't promise that as it lasted a total of 3 hours lol.

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    Nutritional Facts for Brown Sugar Meringue With Chocolate Cream

    Serving Size: 1 (82 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 250.1
    Calories from Fat 130
    Total Fat 14.4 g
    Saturated Fat 8.9 g
    Cholesterol 28.3 mg
    Sodium 46.7 mg
    Total Carbohydrate 31.5 g
    Dietary Fiber 2.0 g
    Sugars 26.9 g
    Protein 4.0 g

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