Chocolate Meringues.....

Preparation time: 10 minutes.

Cooking Time: 1hour 15 minutes.

Makes: 30

Ingredients

6 kosher egg whites

½ tsp vanilla extract

¼ tsp cream of tartar

1 tbsp white wine vinegar

300g caster sugar

1 tbsp cocoa powder, sifted

100g dark chocolate, broken

100ml Alpro soya Alternative to Chocolate Milk

2 tbsp Alpro soya Alternative to Single Cream

Method


Preheat the oven to 140C/275F/Gas 1

Line 2 baking trays with baking parchment.

In a very clean dry bowl. Preferably using an electric whisk beat the egg whites with the vanilla extract, cream of tartar and the white wine vinegar until they form stiff peaks.

Add the sugar, a spoonful at a time, until the meringue is stiff and shiny. Gently fold in the cocoa powder.

Using a piping bag and nozzle or a small spoon, shape the meringue on the prepared sheets. Place the trays in the lower part of the oven and bake for about 1 hour. The meringues are done when they will peel easily off the paper and feel firm to the touch on the underside.

Once the meringues are cooked turn the oven off and open the door slightly, and let the chocolate meringue cool completely. This will ensure they dry out.

The meringues can now be stored in an airtight container until ready to fill.
To make the sauce, melt the chocolate, Alpro soya alternative to Chocolate Milk and Alpro soya alternative to Single Cream gently in a small saucepan. Remove from the heat and gradually beat until the sauce is smooth and glossy. Leave to cool and thicken. To serve, make a 'sandwich' using two meringues and the chocolate sauce as the filling.

And leftover sauce can be served alongside the meringues and a bowl of fruit and served as a dip.

Credits : Alpro soya