The Ultimate Chocolate Meringues with Spiced Berry Compote and Fresh Whipped Cream
|Makes 6 larger than life meringues|
A delicious dessert treat you'll impress everyone with! From Dean Brettschneider's show "Kiwi Baker in Shanghai".
230g eggs whites
450g castor sugar
40g cocoa powder
Spiced berry compote – see recipe in the basics of baking recipe section
Cream – freshly whipped and slightly sweetened
Make sure all of your weighing bowls, mixing bowls and utensils are scrupulously clean and free from any traces of fat or grease. Therefore wash in hot soapy water, rinse well in hot water again and dry with a paper towel. This is important as any fat will stop the meringue from whipping to a stiff peak.
Put the eggs whites and sugar into a glass of metal bowl and set over a pan of simmering water (don’t boil the water as this will cook the egg whites). Stir the mixture until the sugar dissolves and the mixture is warm to the touch.
Transfer the mixture to the mixing bowl of an electric mixer and using the whisk attachment, whisk until thick and cool. This should take approximately 15 minutes and the meringue should hold ‘stiff peaks’.
Using the largest spoon you have, fold and cut the cocoa powder through the meringue to create a marble effect.
Prepare 3 baking trays lined with non-stick baking paper and using your largest serving spoon, drop 4 - 5 big dollops or large mounds of the meringue onto each baking tray. Sprinkle each meringue with the flaked almonds and place the trays into a pre-heated oven set at 140°C and bake for 2 hours until firm and dried out.
Remove from the baking tray and serve with spiced berry compote freshly whipped cream or simply enjoy them on their own!