Chocolate Meringues
Returning to my quest to provide recipes for you all to be able to create your own lavish afternoon tea I bring you chocolate meringues and yes whilst I hear you cry this is not British and why would this be included in a afternoon tea party, Well you would be absolutely right it is known to be of Swiss or French origins but has been noted to be mentioned in transcripts as early as the 17th century in Britain.
So I'm guessing that by the time the Victorian era came around at the same time that afternoon teas became a class thing, the meringue Would have been very popular and well sought after among the upper classes.And would probably been included in any afternoon teas taken by the upper classes,even if it wasn't it is in our afternoon tea party, or am I just upgrading the afternoon tea party I told you it was lavish with the Addition of chocolate to the meringue even more so.
In this recipe I cannot emphasise the importance of ensuring all your equipment for making your meringues is totally clean and crease free to ensure maximum results my suggestion is to finally wipe your bowl and whisk with a lemon to totally eliminate any grease.
225 g/ 8 oz/ 1 cup caster (superfine) sugar
1 tsp cornflour (corntarch)
40 g/ 1 1/2 oz dark chocolate grated
150 ml/ 1/4 pint/ 2/3 cup double (heavy) cream
1 tsbp icing (confectioners') sugar
1 tbsp brandy (optional)
2.Carefully fold in the remaining sugar, cornflour (cornstarch) and grated chocolate with a metal spoon or spatula.
3.Spoon the mixture into a piping bag fitted with a large star or plain nozzle (tip). Pipe 16 large rosettes or mounds on the lined baking trays (cookie sheets).
4.Bake in a preheated oven, 140oC/275oF/Gas Mark 1, for about 1 hour, changing the position of the baking trays (cookie sheets) halfway through cooking. Without opening the oven door, turn off the oven and leave the meringues to cool in the oven. Once cold, carefully peel away the baking parchment.
5.Melt the dark chocolate and spread it over the base of the meringues. Stand them upside down on a wire rack until the chocolate has set. Whip the cream, icing (confectioners') sugar and brandy (if using), until the cream holds its shape. Spoon into a piping bag and use to sandwich the meringues together in pairs. Serve.
So I'm guessing that by the time the Victorian era came around at the same time that afternoon teas became a class thing, the meringue Would have been very popular and well sought after among the upper classes.And would probably been included in any afternoon teas taken by the upper classes,even if it wasn't it is in our afternoon tea party, or am I just upgrading the afternoon tea party I told you it was lavish with the Addition of chocolate to the meringue even more so.
In this recipe I cannot emphasise the importance of ensuring all your equipment for making your meringues is totally clean and crease free to ensure maximum results my suggestion is to finally wipe your bowl and whisk with a lemon to totally eliminate any grease.
Ingredients
4 egg whites225 g/ 8 oz/ 1 cup caster (superfine) sugar
1 tsp cornflour (corntarch)
40 g/ 1 1/2 oz dark chocolate grated
To complete
100 g/ 3 1/2 oz dark chocolate150 ml/ 1/4 pint/ 2/3 cup double (heavy) cream
1 tsbp icing (confectioners') sugar
1 tbsp brandy (optional)
Instructions
1.Line 2 baking trays (cookie sheets) with baking parchment. Whisk the egg whites until standing in soft peaks, then gradually whisk in half of the sugar. Continue whisking until the mixture is very stiff and glossy.2.Carefully fold in the remaining sugar, cornflour (cornstarch) and grated chocolate with a metal spoon or spatula.
3.Spoon the mixture into a piping bag fitted with a large star or plain nozzle (tip). Pipe 16 large rosettes or mounds on the lined baking trays (cookie sheets).
4.Bake in a preheated oven, 140oC/275oF/Gas Mark 1, for about 1 hour, changing the position of the baking trays (cookie sheets) halfway through cooking. Without opening the oven door, turn off the oven and leave the meringues to cool in the oven. Once cold, carefully peel away the baking parchment.
5.Melt the dark chocolate and spread it over the base of the meringues. Stand them upside down on a wire rack until the chocolate has set. Whip the cream, icing (confectioners') sugar and brandy (if using), until the cream holds its shape. Spoon into a piping bag and use to sandwich the meringues together in pairs. Serve.
Macs tip
Meringues can be stored for up to 1 week in a air tight container.Chocolate facts
Cocoa butter is a by-product produced from the crushing of roasted cacao beans, and although used in the chocolate making process, it is also used in a number of cosmetic products including massage oils and skin cosmetics. It is one of the most stable, highly concentrated natural fats known. It melts at just below average body temperature and therfore it is easilly desolved into the skin, making it the ideal foundation in moisturising creams and other such products.
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