If you’re craving a dessert that feels both elegant and comforting, this Dark Chocolate & Raspberry Meringue delivers. Crisp, cloud-light meringue meets silky dark chocolate and juicy raspberries — a stunning dessert that’s surprisingly simple to pull off. It’s perfect for special occasions, dinner parties, or whenever you want something that looks fancy but doesn’t overcomplicate things.
Ingredients:
- 280g golden caster sugar
- 6 free-range eggs, whites only
- pinch of cinnamon (optional)
- 350g raspberries (1 punnet will do)
- 100g dark chocolate
- Preheat the oven to 140°C / 275°F / GM1.
- Line a baking tray with baking paper and sprinkle the sugar over the top and pop it in the oven for 5-10 minutes until its warm to the touch.
- Put the egg whites into a mixing bowl and mix on slow until small bubbles form, then put the speed up to full and wait for stiff peaks to form.
- Start spooning the sugar in - tablespoon by tablespoon ... slowly until you have a glossy, shiny, stiff egg white.
- Line another tray with baking paper.
- Spoon mounds of the egg white onto the baking tray in rough shapes approximately the size of a tennis ball. (Optional: Sprinkle them with cinnamon now)
- Bake in the oven for 30-35 minutes.
- Melt the chocolate in a bowl over a pan of simmering water.
- When the meringues are cooked, flatten the tops down. Evenly distribute the raspberries on top of each one.
- With a spoon, trickle the melted chocolate over the meringues and leave to cool until the chocolate is solid before serving.
0 comments