Ingredients

• Meringue

• ½ cup - 100g sugar
• 4 eggs – 100g whites only
• 1 cup - 100g icing (powdered) sugar
• Pinch salt

• Chocolate filling

• 2 cups - 500ml Fresh heavy (thickened) cream
• 10oz - 300g Dark cooking chocolate
• 1 cup Dark chocolate (or grated)

Steps

• Step 1

  For the meringue, separate eggs and add the whites only to a mixer mixing bowl. Whisk on medium speed until you reach soft peaks. Add one third sugar, whisk full speed for approx 30 seconds. Add the other third sugar, whisk 1 minute, and remaining sugar whisk 2 minutes. Add the sifted icing (powdered) sugar and fold gently until combined.

• Step 2

  Line a baking sheet pan with parchment paper. You can draw 2.5 inches or 6cm diameter circles on the underside of the paper as a guide.

• Step 3

  Prepare your piping bag with a medium plain nozzle. Fill the bag with the meringue mixture and pipe disc shapes directly on the parchment paper, these are the bases. Then pipe slightly smaller ones for the tops. Approx 12 of each. Bake for 100 min at 200°F – 90°C. Remove and leave to cool once cooked.

• Step 4

  Melt the cooking chocolate by using a double boiler or directly in the microwave.

• Step 5

  Place the cream in a mixing bowl, and whisk until thick, do not over whip.

• Step 6

  Once the chocolate has melted, add two heaped tablespoon of the whipped cream into the melted chocolate, mix well until there are no lumps. Chocolate should be smooth.

• Step 7

  Pour the chocolate mixture into the mixing bowl containing the whipped cream and whisk until combined (do not over mix). Refrigerate 30 minutes.

• Step 8

  Grate the chocolate, place in a plate, keep cool or refrigerate.

• Step 9

  Once the meringues have cooled down, using a tablespoon, scoop some of the chocolate mixture and place on the topside of one of the meringue bases. Add the smaller meringue top, on top, by twisting into position and gently sandwiching the chocolate mixture. Using a small spatula or butter knife, scoop more of the mixture and cover like icing a cake.

• Step 10

  Roll into the grated chocolate serve immediately or refrigerate.

Little Tips

Try and keep everything cold if working in a warm climate.

You can replace part of the cream (one third) with mascarpone cheese for an even richer flavour.

You can add 2 tbsp cacao powder in your chocolate mixture for stronger chocolate flavour.

Add vanilla essence in your meringue for added flavour.

Adding a little acid such as vinegar, lemon juice or cream of tartar can help keep your egg white mixture fluffy.
If making meringues in advance, store in airtight containers.

Meringues may appear a slight coffee caramel colour, that's fine. If you prefer them whiter, cook longer at a lower temperature. Even a gas oven pilot light overnight will work perfectly.