Citrus meringues with chocolate
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Loading... - Frank Hayes
- 26 Feb 2021
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Makes about 24
For the meringue:
egg whites 2
salt a pinch
caster sugar 100g
lemon 1
lime 1
orange 1, small
To decorate:
dark chocolate 200g
caster sugar 2 tbsp
You will also need a baking sheet lined with baking parchment.
Set the oven at 200C/gas mark 6. Tip the sugar on to a tray, smooth it level, then place it in the oven until just warm.
Using an electric food mixer beat the egg whites, with a tiny pinch of salt, until thick and airy. Tip in the warm sugar and continue beating for a good 3 or 4 minutes until stiff and glossy.
Finely grate the zest from the lemon, lime and orange. You will need 6 tsp. Gently fold 3 tsp into the meringue. Scoop the meringue in small amounts – about 1 heaped tsp per scoop – on to the baking sheet, leaving plenty of room between them. You should get about 24 small meringues – and may have to use two sheets. Place in the oven, immediately lowering the heat to 140C/gas mark 1-2, and leave for 40 minutes until lightly crisp.
Remove the meringues from the oven and cool. Break the chocolate into a bowl and place over a saucepan of simmering water. Leave, unstirred, until the chocolate has melted. Mix together the reserved zest and sugar. Leaving the meringues on their baking sheet, trickle the melted chocolate over them, then dust with the zest and sugar mix. Leave to set, then serve with coffee or whipped cream.
