Food · Uncategorized

Salted caramel cocoa meringues

We are being taken over by eggs in this household. Literally held to ransom. Ever since Freddie has been egg free it’s only now I have realised we don’t need as many eggs as week used to.

Que the “using up eggs” searches on Pinterest, fighting my way through, flans, omelettes and boiled eggs I settled on a nice twist on the traditional meringue.

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Ingredients

5 egg whites

100g caster sugar

130g icing sugar

2 teaspoons cocoa powder

For the salted caramel..

75g sugar

spalsh of milk

teaspoon butter

Salt to your taste

method

With a hand mixer whip the eggs (in a very clean metal bowl!) until the foamy mixture can stand in peaks. Gradually whip in the caster sugar and you will see how it takes on a glossy sheen. At this point you can gradually mix in the icing sugar where the mix becomes lighter and fluffier.

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gently add the cocoa powder to the mix.

pop some greaseproof onto a baking tray and spoon on your meringues into whatever form you like! Mine were mole hills!

at this point I made my salted caramel sauce, add sugar to a saucepan and gently heat till molten. Stir in milk to loose  (it will furiously bubble!) and mix in butter. The sauce with thicken and be a deep golden brown colour. Add salt to taste.

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add a small drizzle to each meringue and marble into the top of the mix with a skewer. Save some to top the meringues when cooked.

I cooked my meringues for approx and hour at 130c in a fan oven. At this point I did the tap test and the bottoms where hollow sounding. This yeilds a crunchy outside and a chewy middle.

Once cooled spoon over the warmed caramel sauce.

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3 thoughts on “Salted caramel cocoa meringues

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