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Chocolate Covered Meringues Recipe

Chocolate Covered Meringues Recipe

Ingredients: Makes 4

2 egg whites
100 g/4 oz caster (superfine) sugar
100 g/4 oz/1 cup plain (semi-sweet) chocolate
150 ml double (heavy) cream, whipped


Whisk the egg whites in a clean, grease-free bowl until they begin to form soft peaks. Add half the sugar and continue to whisk until the mixture stands in stiff peaks. Lightly fold in the remaining sugar using a metal spoon. Line a baking (cookie) sheet with baking parchment and place eight mounds of meringue on the sheet. Dry the meringues at the lowest possible setting in the oven for 23 hours. Cool on a wire rack.

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly. Carefully dip four of the meringues into the chocolate so that the outsides are coated. Leave to stand on greaseproof (waxed) paper until set. Sandwich one chocolate-covered meringue and one plain meringue together with cream then repeat with the remaining meringues.

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