This recipe comes from Woman and Home and is as good as it is easy. It’s a great make-ahead dessert sure to please everyone at the table.
What you need: measuring spoons/cups, 2 baking sheets (or 1 large), parchment paper, stand-alone (or hand mixer) with whisk attachment, medium pot, small heatproof bowl, large metal spoon, non-stick cooking spray
For the Meringue:
- 4 oz dark chocolate
- 3 large egg whites
- 6 oz superfine sugar
For the Filling:
- 1 oz good quality cocoa powder
- 1 1/2 oz confectioners’ sugar + more for dusting
- 1/2 cup heavy cream
- 6 oz fresh raspberries
For the meringue: Preheat the oven to 300˚F. Prepare the baking sheet with a little non-stick cooking spray and then place a sheet of parchment on top. (The non-stick spray helps the parchment stay in place.) Melt the chocolate in a bowl over a pan of simmering water until melted, then remove from the heat and let cool. Place the egg whites in a bowl and whip them until they are stiff.
A good way to know they are ready is to stick a spoon in and scoop up a little. Turn the spoon upside down and if the meringue sticks it’s time to add the sugar. Add the 6 oz of superfine sugar a tablespoon at a time while the mixer is still going. Once all the sugar is in incorporated turn off mixer, pour the cooled melted chocolate over the meringue and, using a metal spoon, gently fold it through to create a marbled effect. Spoon the meringue onto the parchment lined baking sheet creating 24 small meringues. Place in the oven and turn down the temperature to 275 ˚F. Bake for 30 minutes. Turn off the oven (do not open the door) and leave to dry out overnight.
For the filling: Sift together the cocoa powder and confectioners’ sugar. Pour in 4 tbs of boiling water and mix to a smooth paste.Allow to cool. Whip the cream until stiff, add the chocolate paste and mix well. Sandwich the meringues together with the cream.
To Serve: Place two meringue sandwiches on a dessert plate. Add a few berries and dust with powdered sugar. Serve immediately.