Chef's Quote : François Minot

"Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last."

Chocolate Meringue

Recipe: Chocolate Meringue

Crispy on the outside and soft in the inside. This is such a simple pastry to make using the classic French method. Enjoy. 

INGREDIENTS :

80g egg whites (about 4 eggs)

120g caster sugar

10g icing sugar

10g cocoa powder

15g chocolate, roughly chopped for garnishing

METHODS :

1. Preheat the oven to 110°C and line a baking tray with baking paper.

2. Put the egg whites in the bowl of an electric mixer and whisk on slow speed.

3. Gradually, add caster sugar and increase the speed.

4. Continue whisking until stiff peaks form.

5. Sift icing sugar together with the cocoa powder into the stiffened egg whites.

6. Fold the sifted sugar and powder carefully not to overwork the mixture.

7. Spoon into a piping bag fitted with nozzle and pipe onto the lined baking tray.

8. Sprinkle with the chopped chocolate and bake for 1½ hours.

9. Leave to cool.