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Raspberry Meringue Nests

Global.Potpourri's picture
Ingredients
  Chocolate flakes 3
  Egg whites 4
  Caster sugar 7 Ounce (200 Grams)
  Cornflour 1 Teaspoon
  White wine vinegar 1 Teaspoon
  Double cream 1⁄4 Pint (150 Milliliter)
  Raspberries 11 Ounce (325 Grams)
For sauce
  Plain chocolate 7 Ounce, broken into pieces (200 Grams)
  Milk 4 Tablespoon
  Golden syrup 3 Tablespoon
  Vanilla essence 1⁄2 Teaspoon
  Unsalted butter 1 Ounce (25 Grams)
Directions

Line a large baking sheet with nonstick baking paper.
Coarsely crumble the chocolate flakes into a bowl.
Whisk the egg whites in a large bowl until stiff.
Gradually whisk in the sugar, 1 tablespoon at a time, until the meringue is stiff and glossy.
Stir in the cornflour, vinegar and two-thirds of the crumbled chocolate flakes.
Divide the mixture into eight mounds on the prepared baking sheet, spreading each one to about 8 cm (3 inches) in diameter and making a small dip in the centre.
Bake in a preheated oven, 140°C (275°F), Gas Mark 1, for 45-50 minutes or until crisp.
Set aside to cool.
To make the sauce, put the chocolate, milk, golden syrup and vanilla essence into a small saucepan and heat gently, stirring frequently until the chocolate has melted.
Stir in the butter.
Continue stirring until the sauce is smooth, then pour it into a jug.
Whip the cream, fold in the raspberries and spoon the mixture on to the meringues.
Decorate with the remaining crumbled chocolate flakes and serve with the sauce.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raspberry
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
8

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