Chocolate Nut Meringues with cream and berries…. Adulterated from Marie Claire Zest .
I made these for Australia Day but they are the perfect little romantic dessert to serve on Valentine’s Day don’t you think? You can add the nuts if you like or just make plain choc meringues. I used nectarines in rosewater jus and drizzled that over the cream. Divine! George Clooney was most impressed.
You need to make 6 big ones.
3 egg whites
200g caster sugar
2 tabs of dark cocoa
2 tabs ground hazelenuts/walnuts/almonds ( optional)
50g flaked almonds
lashings of Cream
Berries or nectarines or any other summer fruit.
- Preheat the oven to 150.
- Pull on your orange Hermes apron over your bikini.
- Slide into your Miu Miu wedges.
- Line a baking tray with baking paper.
- Pour a glass of cold champagne. Drink. Sip. Guzzle.
- Toss the nuts in a whizzer and grind until they are powdery.
- Now find a bowl and start whisking the eggs whites until they form peaks as big as Christina Hendricks’ peaks.
- Maybe not that big.
- While beating the egg whites you can slowly add the sugar bit by bit.
- Keep beating until the mix is as white and glossy as Gwyneth.
- Fold in the cocoa and ground hazelnuts very carefully (As you would fold a Lanvin shirt).
- Hint: No time to drink when making meringues.
- Quickly spoon the meringues into 6 large dollops on the tray.
- You can create a cute little dip, for the cream and berries to sit in, on the top of the meringues with the back of the spoon. Think Beyonce’s booty.
- Sprinkle with almonds.
- Then place the meringues gently in the oven (No throwing this week!) to cook for about 45 mins.
- Then turn off the heat but leave these little beauties in the oven to slowly cool and get gooey.
- Let them cool.
- To serve dollop lashings of cream and drizzle with berries or nectarines in rosewater jus.
- Fabulous!
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