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Baby meringues
Baby meringues
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Irresistible dark chocolate and ricotta filling nestled between delicate meringue shells.
Ingredients:
  • 2 egg whites
  • 1.10 gm vanilla essence
  • 110 (1/2 cup) caster sugar
  • 100g fresh ricotta
  • 20g good quality dark chocolate, grated
  • 20.20 gm thickened cream
Instructions:
  • Preheat your oven to a toasty 100°C and prepare 2 baking trays by lining them with baking paper.
  • In a medium mixing bowl, use electric beaters to whisk the egg whites until soft peaks form. Mix in the vanilla essence and gradually add the caster sugar, one spoonful at a time, whisking thoroughly after each addition until the mixture becomes thick and glossy.
  • Dollop teaspoonfuls of the mixture onto the lined baking trays and gently shape them into 3cm discs. Bake in a preheated oven for 70 minutes or until golden and firm.
  • In a bowl, combine ricotta, grated chocolate, and thickened cream. Beat until mixture is smooth and well blended.
  • Before serving, generously layer half of the airy meringue discs with the creamy ricotta mixture, and then delicately top with the remaining discs to create delectable sandwiched treats.

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