glitzygal
27-11-2010, 12:15 AM
:D
Chocolate marble meringues These sweet treats taste as gorgeous as they look
Recipe uploaded by
olive magazine 2 ratings 3
Recipe by olive magazine
Subscribe to olive magazine - 3 issues for £1
Tested
Leave a comment or rate this recipe
Difficulty and servings
12
Preparation and cooking times
Prep 30 mins
+ 1 hour in oven 1.Heat the oven to 120C/fan 100C/gas 1/2. Melt the chocolate in a microwave or in a bowl set over a saucepan of simmering water then leave to cool a little. The chocolate needs to be liquid enough to pour slowly.
2.Whisk the egg whites with a squeeze of lemon juice until they form stiff peaks, then beat in the sugar a little at a time until you have a stiff, shiny meringue. Spoon the meringue mixture into a piping bag and, using a wooden spoon handle, make a hole in the mixture all the way to the funnel tip. Pour the chocolate into the hole.
3.Pipe meringues about 6-7cm across, spaced well apart, on baking sheets lined with baking paper; the chocolate will swirl out and marble the meringue as you pipe.
4.Bake for 1 hour or until set, then switch off the oven and leave them inside to cool. Sandwich together with the cream to serve.
Per serving 203 kcalories, protein 2.3g, carbohydrate 23.4g, fat 11.9 g, saturated fat 7.2g, fibre 0.2g, salt 0.08 g
:D
Chocolate marble meringues These sweet treats taste as gorgeous as they look
Recipe uploaded by
olive magazine 2 ratings 3
Recipe by olive magazine
Subscribe to olive magazine - 3 issues for £1
Tested
Leave a comment or rate this recipe
Difficulty and servings
12
Preparation and cooking times
Prep 30 mins
+ 1 hour in oven 1.Heat the oven to 120C/fan 100C/gas 1/2. Melt the chocolate in a microwave or in a bowl set over a saucepan of simmering water then leave to cool a little. The chocolate needs to be liquid enough to pour slowly.
2.Whisk the egg whites with a squeeze of lemon juice until they form stiff peaks, then beat in the sugar a little at a time until you have a stiff, shiny meringue. Spoon the meringue mixture into a piping bag and, using a wooden spoon handle, make a hole in the mixture all the way to the funnel tip. Pour the chocolate into the hole.
3.Pipe meringues about 6-7cm across, spaced well apart, on baking sheets lined with baking paper; the chocolate will swirl out and marble the meringue as you pipe.
4.Bake for 1 hour or until set, then switch off the oven and leave them inside to cool. Sandwich together with the cream to serve.
Per serving 203 kcalories, protein 2.3g, carbohydrate 23.4g, fat 11.9 g, saturated fat 7.2g, fibre 0.2g, salt 0.08 g
:D