Chocolate Meringue Tower

Preparation Time: 20 minutes / Cook – 1 to 2 hours
Makes  Approximately 30 small meringues

Ingredients

  • 4 free-range egg whites from Old Leckie Farm
  • 250g Vanilla Caster Sugar (see Cooks Notes- bottom of page)
  • 4 tablespoonfuls of Cocoa Powder
  • 300g Graham’s Family Dairy Organic Double Cream
  • 1 tablespoon Deanston Distillary Whisky (optional)
  • 1 tsp icing sugar

Optional Equipment: Icing bag and star/flower icing nozzle

To make the meringue:

  • Pre-heat the oven to 90c fan /110c /230F and line your baking trays with parchment baking paper.
  • In a large bowl, whisk the egg whites to stiff peaks, adding the caster sugar a tablespoon at a time.  keep whisking until sugar is fully absorbed and the meringue is thick and glossy.
  • If making chocolate meringues add 4 tablespoons of cocoa powder when adding the sugar.
  • Spoon the meringue into a piping bag fitted with a star or flower nozzle. and pipe different size meringues onto the parchment paper, approximately 4cm apart.  If you don’t want to use a piping bag, use a teaspoon to spoon little balls of meringue and turn out onto the parchment paper.
  • Cook in the oven for approximately 1 hour, the meringues are cooked when they can leave the parchment paper without sticking, so they may take longer to cook.  When ready, turn the oven off and leave the meringues to cool completely.

To make the (whisky) cream:

  • Add 1 tbsp of whisky (optional) and 1 teaspoon of icing sugar to the double cream and whip until its holding its shape.

To assemble: 

  • Spread a small spoonful of cream onto a meringue and sandwich together with another.
  • Stack them carefully on the serving plate, making a pyramid.  You can us a little extra cream when stacking to hold the meringues in place.
  • Sprinkle with shavings of chocolate, and dusting of icing sugar.

To Serve: 

  • Eat as they are, or serve with chocolate sauce or ice-cream.

Cooks Notes: 

Vanilla sugar is normal caster sugar which has been infused with a vanilla pod and stored in a cool dark cupboard.  Vanilla Caster Sugar adds a little something extra to your baking, and although vanilla can be quite expensive, it goes a long way.   You can keep the vanilla pod in your sugar jar for a year before replacing, topping up your jar of sugar as you use it.

Nutty, Textured Meringue’s can be made by gently folding 100g crushed nuts (hazelnuts or almonds work well) into the meringue mixture before cooking.

 

 

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