Seriously Chocolatey Meringues with Chocolate Hazelnut Whipped Cream
Recipe by Lexi Bechet
Makes 4-5 large meringues
100g Egg Whites
175 g Selati Castor Snow
1/2 tsp vanilla extract
1 pinch cream of tartar
75 g dark chocolate melted
3/4 cup heavy cream
2 Tbsp Chocolate Hazelnut Spread
Preheat oven to 125°C and prepare your baking tray by lining it with silicone baking paper.
Whisk the egg whites until frothy and sprinkle in the Cream of Tar Tar. Once your egg whites reach a soft peak, gradually add in caster sugar tablespoon at a time.
Once the sugar is completely dissolved, add the vanilla.
Whip until meringue holds stiff peaks and there is no sugar grit left.
Melt the chocolate in the microwave until it is silky and smooth then pour it carefully over the whipped meringue. Use a spatula to gently fold the chocolate through the meringue mixture. Make sure not to completely stir it in, you just want to putt it through the mixture.
Using a big serving spoon, scoop dollops of meringue onto the baking paper (make sure to leave approx 3cm between meringues as they tend to grow in the oven!)
Drizzle leftover chocolate on top of meringues.
Turn the oven temperature down to 100°C and pop the meringues in. Bake in the lower part of the oven for about 60-80 minutes (or until meringue no longer sticks to the paper). Turn off oven and leave meringues in the oven for an extra 20 minutes. Leave meringues to cool completely on a wire rack.
While the meringues are baking, whip the cream until soft peaks form then fold in the chocolate hazelnut spread.
Serve meringues with chocolate hazelnut cream and toasted nuts, berries or chocolate shavings.
For best results, use Selati!