A simple meringue recipe made with a chocolate ganache filling and blackberries.
With a mixer fitted with whisk attachment, start whipping 3 egg whites at lower speeds (KitchenAid speed 3-4).
When they have tripled in volume, look white and foamy, start adding 1 cup sugar, one tablespoon at a time. Continue whipping for about 10-15 minutes, until the meringue is thick, white and glossy (dip the whisk attachment into the meringue, quickly pull it up, now put the whisk upside down and only the top 1 cm of the tip should ‘droop’).
When the meringues have baked, pour 50 mls hot heavy cream over 50 grams chopped chocolate, and let sit for 1-2 minutes. With a whisk or spoon, mix until smooth. Drizzle on the inside of each meringue baskets, allowing for some drizzles on the sides of the baskets.
With a mixer, fitted with a whisk attachment, whip 2 cups chilled heavy cream and 1 tbsp vanilla extract until thick and smooth, add 1/2 cup sugar and mix for another couple of seconds, taking care not to overbeat. Refrigerate until ready to use.
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