Demerara meringues with chestnut and chocolate

Demerara meringues with chestnut and chocolate

By
From
Margaret Fulton Favourites
Serves
6
Photographer
Tanya Zouev and Armelle Habib

If you want to create a really impressive demerara meringue dessert, go a few steps further and fill two meringues with a chestnut and chocolate purée and serve with thick cream. This is a delicious combination, and a truly sumptuous dessert.

Ingredients

Quantity Ingredient
1 quantity Demerara meringues
1/4 cup sugar
1/3 cup milk
1/3 cup canned unsweetened chestnut purée
60g dark chocolate, chopped
1/3 cup cream
pieces marrons glacés, to decorate
or shavings dark chocolate, to decorate

Method

  1. First make the meringues and store in an airtight container until needed. Dissolve the sugar in the milk over a gentle heat. Add the chestnut purée and chocolate, and stir until smooth. If lumpy, rub through a sieve. Leave to cool completely.
  2. Whip the cream and fold into the mixture. Spread a good scoop onto the base of one meringue. Top with another meringue and place on a plate. Scatter with pieces of marrons glacés and syrup or shaved chocolate. Serve with a dollop of thick cream.

Note

  • The secret to making crisp, light meringues is the timing. You must work quickly once the sugar is added or the meringue will wilt. Avoid rainy days or humid weather, and most importantly don’t make them while doing other cooking — the moisture in the air will make the dried meringues weep. If the meringues should absorb any moisture, they can be dried in a very slow oven (100°C) for 15 minutes or so. When cooled, store in an airtight container.

    Clean utensils are also essential. Fats, oils and grease, even a trace of egg yolk, will reduce the volume of your meringue. Also, ensure the egg whites are at room temperature — this maximises the air they will absorb when beaten.

    Shape the meringue mixture into shells, crusts, baskets or all manner of fancy designs. They will keep for weeks, even months, in a clean, airtight jar or tin, ready at any time for myriad uses. Fill with cream, berries or any other soft fruits, finish with a fruit sauce or coulis, or fill or top with a piped rosette of chocolate, coffee or chestnut cream.
Tags:
Margaret
Fulton
Favourites
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