Raspberry Ruffle Meringues
Raspberry Ruffle Meringues
Coconut and chocolate meringues
4 large egg whites
225g castor sugar
1 teaspoon cornflour
2 teaspoons vinegar
50g desiccated coconut
2 tablespoons cocoa powder
Set oven to 140oc.
Whisk the egg whites in a scrupulously clean bowl to stiff peaks.
Add the sugar in 3 batches, whisking all the time.
Mix the vinegar and cornflour together and whisk into the mixture.
Fold in the coconut and sift in the cocoa powder. Mix well.
Pipe or spoon three quarters of the mixture into 6 nests or large spoons onto a tray lined with parchment paper. If doing a dollop make a dent in the middle.
Line another tray with parchment and spread the remaining meringue thinly on top.
Bake the thin layer for about 30 minutes or until crisp and remove from oven. Cook the nests for over an hour or until set and crisp. Cool.
Chocolate Ganache
150g chopped dark chocolate
125ml double cream
Place the chocolate in a heat proof bowl and melt over a pot of hot water or melt in microwave.
Warm the cream and fold into the melted chocolate.
Spoon into the cool meringues.
Dot over fresh raspberries and scatter over some dehydrated raspberry.
