Sunday. A day reserved for resting, baking and eating said sweet treats. Last night I tackled one of my biggest fears, and whipped up a sweet bite that petrified me previously. Meringues. Tricky, gooey, hard to get right meringues. I was ready to go to war with my whisk. It was me vs eggs whites.
Now, I should tell you about the last time I made them. We didn’t own and electric whisk back then, so I
asked made Dan whip them up by hand… by the time he was halfway done, he’d ripped his whisking hand to shreds and had to stop. I tried popping them in the oven, but they turned into a horrible mess. I vowed NEVER to make them again. Until last night.
I whipped them perfectly. Baked them nearly perfectly and dipped them in a scrumptious milk chocolate ganache, topped with chocolate sprinkles. Seriously, you NEED to make these – they will blow your mind. Teamed up with chocolate they are out of this World… I ate four in mere seconds and had to ask Dan take the plate away from me so I couldn’t eat anymore. They we’re more gooey than crunchy in the middle, they could have done with a touch longer… but hey, I don’t care – they tasted deelish and I made them. I can now tick meringues off my list.
Want to try them? Here’s how. You’ll need:
- 3 egg whites
- 150g caster sugar
- 1 squirt of fresh lemon juice
For the ganache
- 100g milk chocolate
- A glug of double cream
- Chocolate/pretty sprinkles of your choice
- Preheat your oven to 140 degrees and line 2 baking trays.
- In a super clean bowl, add in your egg whites and whisk until they form peaks.
- Squirt in your lemon then add in your caster sugar spoon by spoon until combined – keep whisking until your mix is thick and glossy.
- Spoon on to your tray, one slightly heaped tablespoon per meringue.
- Bake in the oven for 40 minutes. Once done, open the oven door and allow to cool in the oven.
- Once fully cooled, melt your chocolate in a bowl above boiling water and stir in your cream. Place to one side to cool for a few minutes, before gently dipping in your meringues, before placing them on a plate to cool. Add your sprinkles at this stage if your wish.
- Leave to cool or tuck in straight away (if you impatient like me).
Hayley Jayne xx