Recipe

Chocolate and almond meringues

Feb 03, 2010 1:00pm
  • 1 hr cooking
  • Serves 10
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Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon

Ingredients

Chocolate and almond meringues
  • 6 egg whites
  • 1 1/2 cup (330g) caster sugar
  • 2 teaspoon 100% corn cornflour
  • 1 cup (130g) finely chopped dried dates
  • 150 gram dark eating chocolate, chopped finely
  • 1 cup (160g) whole almond kernels, toasted, chopped coarsely
  • 125 gram dark eating chocolate, extra, melted
  • 24 almond kernels, toasted, extra

Method

Chocolate and almond meringues
  • 1
    Preheat the oven to slow (140°C/120°C fan-forced). Line 20 muffin pan holes (1/3-cup/80ml capacity) with paper muffin cases.
  • 2
    Beat egg whites in large bowl with electric mixer until soft peaks form; gradually add sugar, beat until dissolved. Gently and quickly fold in cornflour, dates, chocolate and almonds.
  • 3
    Divide mixture among muffin cases. Bake for 50 minutes, until dry to touch. Cool in oven with door ajar.
  • 4
    Spread tops with extra melted chocolate, top with an extra almond. Stand until set.

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