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Chocolate Cream Meringues
- Difficulty
Easy
Published 1998
A simple and satisfying, not-too-rich chocolate bite to make and serve with coffee. The meringues will keep in an airtight container for a week - just spread them with the chocolate cream as you are ready to serve them. Use the best-quality chocolate for the cream as it will enhance the flavour and texture.
Ingredients
½ 1 15 g</
Method
- Make the chocolate cream as instructed, then allow it to set in the refrigerator for about 2 hours.
Preheat the oven to and line a baking tray with baking paper Make the meringue mixture as instructed, adding the cocoa powder with the icing sugar a50°C
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