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Warm chocolate meringues with cream and crushed raspberries
Warm chocolate meringues with cream and crushed raspberries
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Warm chocolate meringues: crispy outside, gooey inside.
Ingredients:
  • 250g frozen raspberries
  • 275g (1 3/4 cups) pure icing sugar, sifted
  • 1 vanilla bean, split lengthways, seeds separated
  • 3 egg whites
  • 60ml (1/4 cup) boiling water
  • 20.00 gm cocoa powder, sifted
  • 400ml double cream
Instructions:
  • Mash raspberries, sugar (45g or 1/4 cup), and vanilla seeds in a medium bowl using a fork, then cover and chill in the fridge.
  • Preheat your oven to 180°C and line 2 large baking trays with non-stick baking paper, then give them a light spray of olive oil.
  • In a medium bowl, beat the egg whites, water, and remaining sugar with an electric beater until firm peaks form, about 5-7 minutes. Then, gently fold in the cocoa powder using a large metal spoon until well combined.
  • Spoon 6 equal dollops of meringue mixture onto the trays, spacing them 5cm apart. Bake on the bottom oven shelf for 20-25 minutes until the tops are set.
  • Beat the cream using a balloon whisk until it thickens.
  • Plate the warm meringues individually and generously layer with cream and crushed raspberries on top. Serve promptly for the best experience.

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