Meringues are popular with children and adults alike and so easy to make. They’re delicious with cream and fruit, mixed with nuts or just on their own. I like to make these small chocolate meringues for Christmas, sprinkled with a little magical, gold dust or sparkle, mixed with ground hazelnuts. I love that the French call the small round meringues “bisous” (kisses). Seems particularly apt for this time of year.
Ingrediants
200g egg whites
200g caster sugar
200g icing sugar
40g cocoa powder
Method
An electric whisk is highly recommended for this.
Whisk the egg whites, and when they start to stiffen, slowly add the caster sugar, continually whisking. Sift the icing sugar and cocoa powder together. Add this one spoonful at a time to the meringue mix.
Keep whisking until the meringue is very thick and holds a shape.
Keep whisking until the meringue is very thick and holds a shape.
Spoon into a piping bag with a .5 cm round nozzle for the kisses, and a .5 star nozzle for the fingers. Pipe onto silicon/baking paper lined baking sheets, leaving a cm between each (these don't expand while cooking).
Sprinkle over the ground hazelnuts before baking in the oven at 100ºC for 1h -1h15 minutes. Preferably leave to cool in the oven.
Decorate with a bit of sparkle.
