Double Meringue Fingers

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READY IN: 4hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    egg whites
  • 100
    g chocolate, grated
  • To finish
  • 100
    g milk chocolate
  • 300
    ml whipping cream
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DIRECTIONS

  • Preheat oven to 130C degrees (250F degrees).
  • Line 2 baking sheets with parchment.
  • Whisk the egg whites in a clean, grease-free bowl until standing in peaks.
  • Add half the sugar and whisk until thick.
  • Add the remaining sugar and whisk again until really thick and glossy.
  • Gently fold in the grated plain chocolate.
  • Spoon mixture into a star-nozzled piping bag.
  • Pipe 28 X 9 cm (3 1/2 in) long fingers onto baking sheets.
  • Bake for 1-1 1/2 hrs or until dry.
  • Leave to cool.
  • When meringues are cold, break the milk chocolate into a bowl, stand it over a pan of hot water and stir until melted.
  • Cover a baking sheet with clingfilm.
  • Dip undersides of the meringues into the chocolate, then place chocolate-side down on the baking sheet.
  • Leave to set.
  • Spoon excess chocolate from the bowl into a grease proof paper piping bag.
  • Snipp off the end and drizzle chocolate over the meringues.
  • Allow to set.
  • Whip the cream until stiff, then use to sandwich the meringue fingers together.
  • Serve within 3 hours of filling.
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