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Rosalie's of Cowes
Beautiful handmade products for you and your home

Double Chocolate Meringues

Double Chocolate Meringues
By Linda of Rosalies of Cowes

What you will need : 

For 10 large meringues: 

6 large free range eggs 

12 ounces of fairtrade caster sugar 

 50 grammes fairtrade milk chocolate, roughly chopped 

4 teaspoons of fairtrade cocoa powder

Baking parchment paper

 

Method : 

Set your oven to 130 electric fan oven. Separate the yolks from the whites of the eggs, whisk the whites until stiff peaks, in an electric mixer, for a good 4 minutes, (until you can hold it above someones head!). Put the yolks aside for future use (we use ours for lemon curd). Add the sugar one desert spoon at a time, whilst whisking, for a further good 5 minutes. Fold the chocolate and coca into the mixture. Using a tablespoon put a large heaped spoonful of mixture onto the paper, and repeat this until up the mixture is gone. Leave at least 5cm between each merigue, to allow spreading and rising room. Bake for 1hour 30 minutes or until bottom of meringues feel firm. Turn oven off and leave to cool. Take out of the oven, gently peel from paper and place on a cooling rack. Then dust the meringues with some coca powder and serve! yum yum!  

Added Wednesday, 17th February 2016
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rosaliesofcowes@gmail.com
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49 High Street, Cowes, Isle of Wight, PO31 7RR
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