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Chocolate orange swirl meringues
Makes 20 meringues or 10 sandwiches Desserts and puddings
Ingredients
- 100g dark orange-flavoured chocolate, broken into small pieces
- 3 egg whites
- 175g caster sugar
For the ganache
- 150g plain dark chocolate (70% cocoa), broken into small pieces
- 200ml double cream
- 1½tsp Grand Marnier
Method
To make the meringues, preheat the oven to 120˚C/250˚f/Gas 2. line two baking sheets with non-stick baking paper. Put the chocolate in a bowl set over a smaller pan of barely simmering water – don’t let the bowl touch the water. Heat for 3 minutes. remove the bowl, leave for a few minutes and stir until the chocolate has melted completely.Cool for 10 minutes.
Put the egg whites in a large bowl, add a pinch of salt and whisk until peaks form when the beaters are lifted. add the sugar, a few spoonfuls at a time, whisking well between each addition, to form a stiff meringue. Without mixing, gently drizzle over some of the cooled chocolate and spoon out a few even mounds onto the prepared trays. repeat the process until all the meringue and chocolate is used – you should have 20. Bake for 40 minutes until they lift off the paper easily. Cool on wire racks and when cold store in an airtight container for up to two days.
To make the ganache, put the chocolate and cream in a medium bowl set over a smaller pan of barely simmering water for 4 minutes. don’t let the bowl touch the water. remove the bowl, leave for a few minutes and stir until very smooth. Stir in the Grand Marnier. Chill until just thickening then whisk until light and fluffy. If the mixture gets too stiff to use, whisk in a little more cream or milk until you have the right consistency. Use to sandwich the meringues together.
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