Recipes

A delicious combination of flavours, meringues, flavoured with cinnamon and spread with melted chocolate and filled with whipped cream.

1. Preheat the oven to 100oC, 200oF, gas mark half
2. Use a spotlessly clean bowl, and whisk the egg whites until just stiff. Adding only a little at a time – add half the weighed caster sugar, whisking well between each addition. Then mix the cinnamon and nutmeg into the remaining caster sugar and add to the meringue mixture in one go, stirring it well through.
3. Using an icing bag and a decorative pipe, pipe out your favourite meringue shapes onto the prepared tin(s). In the absence of a bag and pipe, spoon out the mixture onto the tins in dessert spoonfuls. Bake in the oven until the meringues are dried out (approx. 2 hours).
4. Leave to cool in the oven with the door open.
5. When cold spread the melted chocolate over the flat base of each meringue half, allow to set. Just before serving, sandwich the meringues together with the whipped cream.

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