I’m not the biggest meringue fan in the world (excluding the ridiculously good Pavlova that my two aunts make of course!). I never order them when I’m out for dinner as they’re usually cardboard like monstrosities that are rock hard and dry. However, when tasked with dessert last Sunday I decided to finally give them a go myself after realising they contained just two ingredients that could just be thrown into a mixer. Simple. Egg white and sugar thrown into the mixer for about 10 minutes produced the most amazing airy, marshmallowy soft meringue mix… I ate a few spoons raw straight from the bowl, I’m not going to lie.
Baking these for only 15 minutes allows the inside to remain soft and fluffy, they really were light and heavenly. You can top the meringues with whatever you like but I loved the flavoured cream and chocolate orange toppings that I went for. You could of course put on whatever cream, fruit, berry, compote concoctions that you wish. But I think next time I make them I’ll try caramel and banana for extra decadence. I am a meringue convert. Go forth and try these cloud like balls of heaven.
Ingredients (serves 12)
4 egg whites
225g caster sugar
1/4 cup grated milk chocolate
Zest of 1 orange
100g milk chocolate
Zest One orange
- Preheat your oven to 150C. In a spotlessly clean bowl whisk together the egg whites and sugar for about 10 minutes until they form stiff peaks. I rubbed my mixing bowl with a little lemon juice and then wiped it off before mixing in the egg and sugar. This cuts and removes any grease on the bowl that would prevent the eggs from whipping up. Similarly any egg yolk at all in the bowl will prevent the eggs from whipping.
- Cover two baking trays with greaseproof paper and plop 12 individual balls of meringue onto the tray. Well spaced apart.
- Cook for 15 minutes, then remove from the oven and allow to cool on the trays. These are beautifully soft meringues that are fluffy and marshmallowy in the inside, so the top may collapse a little, don’t worry about this. They’ll be covered in cream anyway.
- To make the flavoured cream mix together the cream, grated chocolate and orange zest and blend until softly whipped. Spoon equal amounts on top of the meringues. (If you’re not using all the meringues straight away, keep the ones you won’t use in an airtight tupperware free from any toppings and they’ll keep for a week or two).
- Melt the chocolate in a bain marie and when melted drizzle over the cream topped meringues. Finish with a little orange zest over the top.