Mini meringue with chocolate fondue - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Medium
Ingredients
- 3 Egg white(s) (free range)
- 50 g Unrefined golden caster sugar
- 50 g Unrefined dark muscovado sugar
- 50 g Unrefined light muscovado sugar
- 200 g Dark chocolate
- 142 g Double cream
- 25 ml Olive oil mild
- 500 g Strawberries
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1
Preheat the oven to 110ºC (90ºC fan, gas mark 1). Whisk the egg white in a clean grease-free bowl until stiffly peaking.
For this step you'll need:
- 3 Egg white(s) (free range)
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2
Take one third of the egg white and put it into another bowl. Take another third of the egg white and put that into another bowl.
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3
Gradually whisk in the golden caster sugar into one bowl of egg white, just 1 tbsp at a time. Slowly whisk the light muscovado sugar into another bowl, and whisk the dark muscovado sugar into the third bowl.
For this step you'll need:
- 50g Unrefined golden caster sugar
- 50g Unrefined dark muscovado sugar
- 50g Unrefined light muscovado sugar
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4
Line two baking sheets with baking parchment. Then dollop teaspoonfuls of the meringue mixture onto the baking sheets. Bake for 1 hour 15 minutes, then turn off the heat and leave in the oven for another 30 minutes.
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5
Put the chocolate, cream and olive oil into a bowl, resting over a pan of simmering water. Heat gently, stirring occasionally until the chocolate mixture is melted and smooth. Pour the chocolate into a little pot and arrange on a serving platter with the meringues and strawberries.
For this step you'll need:
- 200g Dark chocolate
- 142g Double cream
- 25ml Olive oil mild
- 500g Strawberries