Cinnamon and chocolate meringues with apple snow and chocolate twigs

Makes 16 Desserts and puddings

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Method

Line 2 baking sheets with baking paper. Take 2 small bowls and sift 45g of the coconut palm sugar and 1tsp of the cinnamon into the first and the remaining 35g of coconut palm sugar, 1⁄2tsp of cinnamon and all the cocoa powder into the second and set aside until needed.

To make the meringues, preheat the oven to 110C/90C F/Gas 1⁄4. Put the egg whites in a large bowl. Add a pinch of cream of tartar and whisk until peaks form when the beaters are lifted. Add the caster sugar, a little at a time, whisking well before each addition, to form a stiff meringue. Use a little meringue from the beaters at each corner of the baking sheets to stick down the baking paper.

Using a large spoon, carefully fold in the reserved sugar and cinnamon mixture until the meringue is evenly coloured. Without overmixing, gently fold in half of the other reserved sugar flavoured with cinnamon and cocoa and swirl to give a marbled effect. Spoon some of the meringue out onto a baking sheet. Lightly fold in the rest of the cinnamon and cocoa mixture and spoon onto the sheets. Bake for 1 hour, until the meringues lift off the sheets easily. Cool them on a wire rack while you melt the chocolate to coat the bases.

Melt the dark chocolate and cinnamon together in a bowl set over a pan of barely simmering water without the base touching the water. Melt for 5 minutes. Remove from the pan and stir to melt completely, then leave to cool for 5-10 minutes. Taking 1 meringue at a time and holding it carefully, spoon a little melted chocolate onto the base and spread it outwards to the edges. Sit the meringues back on the rack, base up, to set the chocolate. When set, store in an airtight container for up to 2 days. They may become quite fragile, the longer they are kept.

To make the chocolate twigs, turn a baking tray upside down on a work surface and pour the remaining chocolate over it. Spread thinly right to the edge. Let it just set, as it mustn’t be too hard otherwise it won’t curl. Using a sturdy cook’s knife held at a 45-degree angle, pull the chocolate towards you into quills. Your body will stabilise the tray. Lay them on a tray and chill to set, then store in an airtight container.

To make the apple snow, peel the apples and cut into quarters, then remove the cores. Slice very thinly and put in a pan with 2tsp water, the sugar and cinnamon and apple essence, if using. Cook, covered, over a low heat for 5-10 minutes, until very soft. After this time, put the base of the pan in a bowl or sink of cold water to speed up the cooling process.

When the apples are cold, put in a mini processor, a batch at a time, and process on a high speed until they have the consistency of a smooth purée. Cool completely. Whip the cream until it is holding its shape. Fold into the apple purée and chill until needed.

When ready to serve, sandwich the meringues with the apple snow and decorate with a few chocolate twigs.