Christine Manfield

Chocolate Cream Meringues

Preparation info
    • Difficulty

      Easy

Appears in
Paramount Cooking
Paramount Cooking

By Christine Manfield

Published 1995

  • About

A simple and satisfying petit four to make and serve with coffee. The meringues will keep in an airtight container for a week, just spread with the Chocolate Cream as you are ready to serve them.

Ingredients

  • 3 egg whites
  • 100 g castor sugar
  • 100 g

Method

  1. In an electric food mixer, beat the egg whites until stiff.
  2. Gradually add the castor sugar in a thin, steady stream with the beaters at high speed. Fold in the sifted icing sugar, cornflour and cocoa.
  3. Line a tray with baking paper and pipe on the meringue mixture in little peaked drops.
  4. Leave in an oven set at 50°C until set, this takes about a