Meringues are usually really really sweet. That is why, they’re not to everyone’s taste.
To mine, they are :)
Especially chocolate ones… additionally with a bits of chocolate inside :) The more chocolatey something is, the better :)
It is a good idea to break the sweetness of a meringue. Serving it with fruit like strawberries or raspberries is nothing new :)
This time – ForestFruit Jelly! I’ve made it for the first time and it turned out to be a bingo!
It all really matches :)
Try it out… my Cousin loved it :))
Chocolate Meringue Ingredients:
- 6 whites
- 300g baking sugar
- 3 Tbs cocoa
- 1 tsp lemon juice
- 50g dark chocolate
Chop the chocolate into small pieces.
Line the form with bakery paper.
Draw a 20cm circle on a paper -> you can use your form to ring it :)
Beat the whites so that they get thick.
At the end of beating, start adding sugar, spoon by spoon, gradually. No haste :)
Whites should get thick and shiny :)
Add sifted cocoa and lemon juice. Mix in.
Add chopped chocolate and stir it in gently.
Put the mass in the drawn circle and smoothen it, using a flat spatula.
Pre-heat the oven to 180°C.
Once you put the meringue into the oven, reduce the temperature to 150°C right away.
Dry the meringue for about 1,5h.
Chill ajar for several hours, or even the whole night :)
- 250g forest fruit, fresh or frozen(I used blueberries and blackberries)
- 3 Tbs sugar
- 1 Tbs lemon juice
- 1 tsp starch dissolved in 1 Tbs cold water
- 1 tsp gelatine dissolved in 2 Tbs hot water
Dissolve the gelatine in water.
Heat up the fruit with sugar till the sugar is dissolved.
Add lemon juice and dissolved starch.
Once it’s boiled, take it off the heat and add gelatine.
Stir everything until fully combined.
Leave aside for cooling.
- 400ml heavy cream
Beat the heavy cream until it’s thick.
Place in on the meringue.
Put cold ForestFruit Jelly on top… and serve :)
Both recipes for the meringue and for the jelly can be found here.