The Sweetest Thing

cocoa-meringues

Chocolate lovers rejoice! This light and sweet, mouthwatering blend of dark chocolate, golden caster sugar, and pistachios is a chocolate dream that will leave you drooling for more.

Cocoa Meringues With Dark Chocolate And Pistachio

Excerpted from  Lily Vanilli’s Sweet Tooth by Lily Jones (Canongate Books). Copyright © 2013. Photo by Romas Foord

Makes: 20 Meringues

The golden caster sugar in this recipe gives the meringues a deeper caramel flavor. Feel free to experiment with different types of sugar in your meringues – just make sure you use a caster sugar.

INGREDIENTS:

- 5 egg whites

- 1 tsp. lemon juice

- Pinch of salt

- 230g golden caster sugar

- 30g cocoa powder, sifted

- 150g dark chocolate – minimum 70% cocoa solids – broken into pieces

- 80g pistachios, ground with a pestle and mortar or roughly chopped until

fine but not powdery

- One baking tray, lined

 

 

1. Preheat the oven to 120°C fan assisted/gas mark 1.

2. In a bowl, whip the egg whites with the lemon

juice and salt until soft peaks form. Slowly beat in the sugar –

2 tablespoons at a time – and continue until stiff peaks form. Fold

in the cocoa powder, using a metal spoon or spatula.

3. Using a metal dessert spoon or a piping bag with the 1M nozzle

(a 1.5cm open star nozzle) attached, transfer 20 neat dollops of

meringue onto your baking tray.

4. Bake for 1 hour, or until set, then turn off the oven and leave the

meringues inside to dry for another hour.

5. When cool, melt the chocolate in a double boiler and

very carefully dip the base of each meringue first in the chocolate,

then in the crushed pistachio. Alternatively, use a teaspoon to

zig-zag chocolate across the top of each meringue and dust with

pistachio.