- Serves: 5-6
- Prep Time: 3 minutes
- Effort: easy
For the meringues:
- 2 egg whites
- 60 g caster sugar
- 60 g lightlight muscovado sugar
For the chocolate crï¿½me fraiche:
- 100 g dark chocolate
- 150 g crème fraîche
- icing sugar, (optional)
1. Preheat the oven to 110c/ gas 1/2, and line two baking trays or sheets with non-stick baking parchment. To make the meringues, whisk the egg whites until they form stiff peaks. Add the muscovado sugar and whisk until the mixture is an almost glossy, thick, butterscotch meringue.
2. Fold in the caster sugar. Pipe small rounds of meringue onto the trays, or form small rounds using two tablespoons. Place in the low oven and leave for at least 2 hours in the oven, or until the meringues have dried out. At this stage they will lift easily from the tray without sticking and the bottoms will the firm to the touch. Cool on a wire rack.
3. To make the chocolate cream, break the chocolate into pieces and place into a bowl over a pan of barely simmering water, making sure the base of the bowl does not come into contact with the water. Leave until the chocolate has melted.
4. Lift the bowl off the pan of water and leave to cool, until tepid but still runny. Stir in the crème fraiche and a little icing sugar then sandwich the meringues together in pairs with a thick layer of chocolate cream. Dust with a little extra icing sugar and serve immediately.
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