Mother’s Day is the perfect time to get creative in the kitchen and make something homemade. Mum will love how much effort you’ve put into her gift, plus you can eat the results together! What could be better than that?
We asked the lovely Gather & Feast to create a unique meringue recipe, styled with our Hemlagat Collection.
Spiced Dark Chocolate Meringues topped with Vanilla Yoghurt Cream, Fresh Berries, Edible Flowers & Golden Chocolate Hearts
Ingredients
Meringues
4 egg whites
1 cup caster sugar
1 tbs lemon juice
1 tbs vanilla paste
100g dark chocolate, melted & slightly cooled
½ tsp ground cinnamon
½ tsp allspice
Toppings
300ml fresh whipping cream
250ml natural greek yoghurt
1 tbs vanilla paste or extract
Fresh berries – strawberries, raspberries, blackberries
Edible flowers (optional) or fresh mint leaves
Method
Preheat your oven to 150 degrees Celsius (300F).
Whip the egg whites in a large clean bowl using a stand mixer, hand beaters, or whisk by hand. Whip the egg whites until stiff peaks form. Gradually add the castor sugar to the egg whites (whipping the whole time) by adding 1 tablespoon at a time.
Once all of the sugar is incorporated add the vanilla and beat the egg whites for a further 5 minutes. Next add the lemon juice to the egg white mixture and beat for a further 2 minutes. The final egg white mixture should be thick and glossy. When you rub the mixture between your fingers there shouldn’t be any grit from the sugar. If there is whip for a few more minutes to ensure all of the sugar has dissolved.
Line two baking trays with baking paper. Scoop the meringue into small mounds on the trays. Depending on the size you want the meringues there should be about 6-8 in total. Make a little well in the centre of the meringue mounds. Drizzle about a tablespoon of melted chocolate into the well.
Sprinkle a dusting of cinnamon and allspice over each of the meringues. Using a butter knife or spoon swirl the chocolate and spices into the meringues. Place the trays into the pre-heated oven and lower the temperature to 120 degrees Celsius (250F). Bake for 1 hour and 45 minutes. Turn the oven off and leave the meringues in the oven with the door closed to completely cool. Leaving them overnight is a great way to ensure they are completely cooled.
Remove the meringues from the oven. Whip the cream, yoghurt and vanilla together until soft peaks form. Assemble the meringues by topping with a dollop of the yoghurt cream, fresh berries, chocolate, and edible flowers or fresh mint.
Njut av! ( Enjoy!)
