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| Spiced brown sugar, Almond and chocolate Ganache Meringues |
The brown sugar and spices add a lovely caramel flavour to these meringues. If you don't want to make the panache, simply sandwich the meringues with just the whipped cream
Makes about 36 single meringues
Spiced brown sugar, Almond and chocolate Ganache Meringues ingredients: 3 egg whites at room temperature. 1/2 cup caster sugar. 1/4 cup brown sugar. 1 teaspoon lemon juice. 1 and 1/2 teaspoons cornflour. 1/4 teaspoon ground cinnamon. pinch of ground cloves. 70 grams sliced almonds, roasted
Chocolate ganache: 1/2 cup cream. 3/4 cup chopped dark chocolate
To serve: 1/2 cup cream, whipped icing sugar for dusting
Method of cooking
Preheat the oven to 125C. Put the egg whites in a very clean bowl and beat until soft peaks form. Combine the sugars then gradually add to the egg whites and beat until the mixture is very thick and glossy. Add the lemon juice and sift over the cornflour and spices and beat to combine. Using a large metal spoon, fold through half the almonds, reserving the rest for sprinkling over the top. Place small spoonfuls of the mixture on lined baking trays and bake for 1 hour. rotating the trays halfway through cooking, until the meringues are crisp and can be lifted off the tray easily. Turn the oven off but leave them inside to cool for two hours. This allows them to coo/slowly and helps prevent them from cracking
Chocolate ganache: Put the cream in a small saucepan and heat to just below boiling point. Take off the heat, add the chocolate and whisk until smooth. Tip into a bowl and cool to a spreadable consistency
To assemble: Spread the panache on the smooth side of half the meringues then spread with a little whipped cream. Sandwich with the remaining meringues and dust with king sugar. By then, the almond and chocolate ganache meringues is ready
