Mini Raspberry & White Chocolate Meringues
These Raspberry & White Chocolate Meringues are as delicious as they are pretty, combining a popular flavour combination which works so well accompanied with meringues.
Servings: 20 – 30
Equipment
- hand held electric whisk or
- balloon whisk
- piping bag
- star nozzle
- baking parchment
- baking sheet
Ingredients
For the Meringue Kisses
- 1 egg white
- 50 g (2oz) caster sugar
For the Chocolate layer
- 50 g (2oz) white chocolate
For the Raspberry & Cream Filling
- 60 ml (2 floz) double cream
- 8 raspberries
Instructions
To make the meringues
- Preheat the oven to 130℃ (110℃ fan)/250°F/gas mark ½. Line a baking sheet with baking parchment.
- Place1 egg white in a scrupulously clean and dry bowl and whisk until soft peak stage.
- Gradually whisk in 50g sugar one teaspoon at a time. Continue to whisk the meringue until all of the sugar has been incorporated and the meringue is thick and glossy.
- Spoon the mixture into a piping bag fitted with a star piping nozzle. Pipe the meringue onto the prepared baking sheet. You should be able to get around 40–60 small meringues.
- Place the baking tray into the centre of the oven and bake for 1 hour. After the baking period has ended, turn the oven off, DO NOT open the oven door, allowing the meringues to cool slowly in the oven. Leave in the oven for at least 2 hours. If the baking tray is still a little warm return them back to the oven to cool further.
Dip the meringues
- Break 50g chocolate into a bowl and set it over a pan of barely simmering water, ensuring that the base of the bowl doesn't touch the water. Allow the chocolate to melt, stirring frequently. Remove the bowl from the pan
- Place a sheet of baking parchment on your work surface. Dip the base of each meringue into the melted chocolate one by one. Allow excess chocolate to drip back into the bowl before placing on the baking parchment.
To complete
- Once the chocolate has set, pair each of the meringues with ones of equal / similar size.
- Pour 60ml cream into a bowl and beat it until it is almost at soft peak stage. Break up the fresh raspberries with a fork and add them to the cream. Combine the raspberries and cream together. Whip the mixture a little more as necessary, though avoid over whipping.
- Spoon the mixture into a piping bag fitted with a plain round nozzle. Pipe a little of the raspberry mixture onto the flat side of one of the meringue shells. Sandwich the pair together. Set onto a serving plate. Repeat with the remaining meringues. Enjoy!
Notes
Cook's Tips
If you want your meringues of an identical size, draw around a shape (perhaps a shot glass, biscuit cutter or coin) that is about 2cm (1in) in diameter. Turn the paper over so that the pencil marks are on the underside and use as a guide.
Store the meringue kisses unfilled in an airtight container until you are ready to coat them in chocolate and assemble them.
Use a clean, dry cloth to wipe any chocolate from your fingers when dipping the meringues - this will help prevent the chocolate marking the white surface of the meringues.
You're likely to have some raspberry cream left over. Either use this with another bake or serve it in a bowl for guests to dip into with meringues or biscuits
Store
Unfilled for several weeks in an airtight container.
Once filled the meringues should be kept in the refrigerator in an air-tight container for up to 2 days.
Any shapes you're not happy with can easily be lifted back into the piping bag with a pallet knife (or similar), allowing the mixture to be re-piped.