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Chocolate honeycomb meringues
Chocolate honeycomb meringues
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Upgrade meringue with chocolate honeycomb.
Ingredients:
  • 50g flaked almonds
  • 3 egg whites, at room temperature
  • 220g (1 cup) caster sugar
  • 4.40 gm vanilla essence
  • 2 50g Violet Crumble chocolate bars, roughly chopped
Instructions:
  • Preheat the oven to 180°C. Toast the almonds on a baking tray for 5-6 minutes until light golden. Remove from the tray and line two baking trays with non-stick baking paper.
  • Whip the egg whites in a pristine glass or ceramic bowl using electric beaters until stiff peaks are achieved.
  • Gradually sprinkle in the sugar while whisking until fully incorporated. Continue whisking for an additional 2-3 minutes until the mixture is thick, glossy, and forms stiff peaks when the beaters are lifted.
  • Gently mix in the almonds, vanilla essence, and crumbled Violet Crumble bars using a large metal spoon.
  • Spoon heaping tablespoons of the mixture onto the lined trays. Place in a preheated oven and promptly switch off the oven. Let the meringues sit in the oven overnight to dry.

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