I love meringue – making it and eating it of course. I cook all versions of egg white and sugar creations from pavlovas to vacherins, dacquoises and plain old meringues.
A vacherin is two discs of meringue sandwiched together with cream and a yummy filling. Chocolate flavoured meringue and cream and raspberries go so well together.
4 egg whites
1 cup caster sugar
a few drops of vanilla essence
1/4 tsp balsamic vinegar
2 heaped tbs cocoa or to taste
100gms dark chocolate
250mls cream, whipped
300gms frozen raspberries
1 tbs icing sugar
Defrost raspberries with icing sugar.
Drain off excess liquid.
Blitz chocolate in food processor until the consistency of breadcrumbs.
Preheat oven to 150degrees C (non fan forced).
Place a sheet of baking paper on each of 2 baking trays.
Roughly mark out a circle on each – about the diameter of a dinner plate.
Spray lightly with non-stick spray.
Beat egg whites with an electric mixer until stiff.
Gradually beat in sugar, continue beating until very stiff.
Stir in vanilla and vinegar, then stir in cocoa and chopped chocolate.
Spoon onto paper circles.
Place baking trays in centre of oven.
Bake for 45 minutes.
Turn oven off, leave in oven with door ajar for further hour.
When meringues are completely cool, carefully remove from baking paper.
Place 1 meringue with flat side facing up on a plate.
Spoon cream onto meringue, then raspberries.
Place second meringue on top, flat side down.
Refrigerate for at least 2 hours before serving.
Decorate with chocolate shavings or fresh berries as desired.