Try these crisp meringues with a scoop of our dark chocolate ice-cream.
- 4 free-range egg whites
- pinch of salt
- 1¼ cups caster sugar
- 2 tsp cornflour
- 1 tsp white vinegar
- 1 tsp pure vanilla extract
- ½ cup roughly chopped hazelnuts
- 300 ml thickened cream, whipped
- 1 quantity rich chocolate sauce
Rich chocolate sauce
- ½ cup cream
- 250 g dark chocolate (70% cocoa), roughly chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Rich chocolate sauce makes 1½ cups
Preheat oven to 120˚C. (100°C fan-forced).
In a medium bowl, beat egg whites and salt with an electric mixer until they form soft peaks. Gradually sprinkle in the sugar a quarter at a time and beat until glossy. Add cornflour, vinegar and vanilla and beat on low until just mixed through.
Line a baking tray with baking paper. Using a 1 cup measure, place mixture onto baking trays to form large oval meringues. Sprinkle over hazelnuts and bake for 45 minutes. Turn off the oven and allow the meringues to cool in the oven with the door ajar. They should be crisp on the outside and marshmallowy in the centre.
To make the chocolate sauce, place cream in a saucepan over a low heat until simmering. Remove from the heat and stir through the chocolate until dissolved.
Serve the hazelnut meringues with a drizzle of warm rich chocolate sauce.
• If the sauce is made ahead, it will set at room temperature. Gently warm again over a low heat until smooth and glossy.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.