Uni has started once again. It’s funny when it was the holidays I wanted school to start just to have something to do but now I want the holidays back just to have nothing to do.
When I think of summer I always think of Christmas in the Park. Every year some of my friends and I get together and hang out for the day. The sun would be out, the music loud and it would never matter if we didn’t find a seat with a clear view of the stage, as long as we had our little talks and jokes it would be a great day. I love the atmosphere of people celebrating together, singing along to songs and staring at the night sky in unison to admire the fireworks.
Meringues are simple and easy although I always have trouble with whisking egg whites into stiff peaks. Often I will over whisk them and turn them into a watery mess. I love meringues though. I love their crunchy exterior and chewy interior. Dip them in chocolate and sandwich them together with sweetened cream and they make the perfect delicate dessert.
I think I did someone thing wrong with the recipe though. The recipe book has a beautiful picture of white meringues with flecks of chocolate. The grated chocolate in my meringues melted while they were in the oven and mixed in with the egg white mixture. Next time I might lower the temperature a little and also use piping bags to make them more presentable.
Recipe from Easy Chocolate
4 egg whites
200 g / 7 oz caster sugar
1 tsp cornflour
40 g / 1 1/2 oz plain chocolate, grated
100 g / 3 1/2 oz plain chocolate
150 ml / 5 fl oz double cream
1 tbsp icing sugar
1 tbsp brandy (optional) (I used vanilla)
Preheat the oven to 140C/275F/Gas Mark 1. Line 2 baking trays with baking paper.
Whisk the egg whites until soft peaks form, then gradually whisk in half the caster sugar. Continue whisking until the mixture is very stiff and glossy.
Carefully fold in the remaining caster sugar, cornflour and grated chocolate with a metal spoon or palette knife. Spoon the mixture into a piping bad fitted with a large star or plain nozzle. Pipe 16 large rosettes or mounds onto the prepared baking trays. (I just used two spoons to drop the mixture and shape a peak but a piping bag and tip would definitely make things prettier!)
Bake in the preheated oven for about 1 hour, changing the position of the baking trays after 30 minutes. Without opening the oven door, turn off the oven and leave the meringues to cool in the oven. Once cold, carefully peel off the baking paper.
Melt the plain chocolate in a heatproof bowl set over a saucepan of gently simmering water and carefully spread it over the bases of the meringues. Stand them upside down on a wire rack until the chocolate has set. Whip the cream, icing sugar and brandy, if using, until the cream holds its shape, then use to sandwich the chocolate-coated meringues together in pairs.