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Chocolate-filled meringues
Makes 10 Desserts and puddings
Ingredients
- 3 egg whites
- 90g sugar
- 90g icing sugar
For the filling
- 240g pouring cream
- 25g honey
- 170g dark chocolate (70 per cent cocoa)
- 65g unsalted butter
Method
Place the egg whites and sugar in the bowl of a mixer, then heat the bowl over some boiling water to bring the mixture to about 45°C/113°F. Place the bowl back on the mixer and whip the meringue on a high speed. When it has cooled and is well developed, incorporate the sifted icing sugar using a spatula.
Pipe 20 meringues using a piping bag with a star nozzle (or other desired choice), or spoon on a baking sheet lined with baking paper. Cook the meringue shells in a preheated oven at 100°C/212°F/Gas ¼ for 4 hours.
In a saucepan, heat the cream and honey to just under boiling point. Chop the chocolate into a mixing bowl and pour over the simmering cream. Gently combine with a spatula to smooth out the ganache. When its temperature reaches 35°C/95°F, add the butter, softened. Set aside for two hours at room temperature in preparation for assembly, then to serve simply stick two meringue shells together with the chocolate filling.
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