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Instructions |
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Heat the oven to 120/gas 1. Lightly oil a baking sheet, line with baking paper and lightly oil this to.
Beat together the egg whites and caster sugar until very stiff. Add the icing sugar, vanilla extract, cornflour and vinegar and beat for another 4 mins until stiff and glossy.
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Pour 3 tbsp melted chocolate over the meringue mix, stirring it through once only. Spoon the mixture into a piping bag fitted with a fluted nozzle and pipe 8 swirled blobs onto the baking sheet.
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Bake on a middle shelf in the oven for 35 mins. Turn off the oven, open the door and leave the meringues inside to coll for about 30 mins.
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Reheat the leftover chocolate until smooth and runny. Romove from the heat, stir in the double cream and leave to cool until its spreadable. Use to sandwich together the meringues.
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Originally Submitted
4/9/2010
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