Island Life Magazine Ltd August/September 2011 | Page 137

FOOD

Recipe with
Debbie Hewitt at The Green Coffee Shop, St Helens

Chocolate meringues
A gluten free teatime treat
Ingredients, serves 6
4 Large free range egg whites
225g Sieved icing sugar
25g Cocoa powder
1 Teaspoon vanilla extract
300ml Double cream
60ml Dark rum (optional)
100g Plain chocolate

Put the egg whites into a large
heatproof bowl over a saucepan of
simmering water.
Add the sieved icing sugar and
whisk with an electric hand whisk
for several minutes until the
mixture thickens to stiff peaks.
Remove the bowl from the heat
and sieve in the cocoa powder, add
the vanilla extract and gently fold
through the meringue mixture with
a large metal spoon.
Line a large baking tray with
non-stick baking parchment and
spoon or pipe 12 meringues about
5cm in diameter.
Bake the meringues in the oven
pre-heated to 110°C for 2 ½ hours
or until they lift easily off the baking
parchment. Place on a wire rack to
cool. When completely cold they can be
stored in an airtight container for up to
a week.
Whip the cream until just stiff then
gradually add the rum (optional).
Coarsely grate the chocolate, fold into
the cream and use to sandwich the
meringues together. Delicious served
with summer fruits.
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