There is nothing more satisfying than mouthfuls of sugary sweet delights and a hot cup of coffee. Here is a recipe for deliciously delightful meringue morsels… you will simply not get enough of them! They have the winning combination of chocolate and nuts and are addictively yummy and very simple to make!
100g plain chocolate
3 large egg whites
Pinch of cream of tartar
125g caster sugar
50g sifted icing sugar
30g hazelnuts toasted and finely ground
142 ml double cream
- Preheat oven to 140°C
- Line two baking pans with baking paper
- Freeze chocolate for 20 min
- Finely grate 50g of the frozen chocolate in a bowl and put back into freezer for later. Break the rest of the chocolate in a bowl and leave till later.
- Whisk the egg whites and cream of tartar into stiff peaks, gradually add the castor sugar and whisk till thick and glossy. Sift the icing sugar over and fold into the mixture in three batches.
- Mix the cocoa, nuts, grated chocolate. Fold into meringue mixture.
- Place spoonful’s on baking sheets, or use a piping bag so pipe 24 spiral peaks onto baking sheet.
- Bake for 40 min until firm and remove from oven. Leave to cool
- Melt remaining chocolate and spread on base of meringues, leave to cool chocolate side up.
- Whisk cream to soft peaks, sandwich meringues together and serve. You can leave the cream out if you prefer.
Make sure to make more than just one batch as they seem to disappear rather quickly!!
There is no aroma like that of freshly baked cookies. It fills your nose, and it is like you almost pause to inhale slowly taking in every bit of the sweet, delectable sent. The word ‘cookie’ is of Dutch origin and means ‘little cake’. I absolutely love the idea of having lots of little scrumptious cakes. The word ‘biscuit’ is of French origin and means ‘twice baked’. When vacuum packed and fridges were still idle ideas, sailors used this technique to preserve their ‘ship cookies’. Thank you to all those wonderful sailors and their preservation methods. I don’t mind them too sweet and consider them ideal for every day consumption. I love all types, but anything with chunky chocolate, or chocolate and nuts in the title will without a doubt get preference. Here is a recipe for luscious treats. I find them hard to share, so either make a whole lot of them, or keep them under lock and key!
Double Chocolate Cookies
115g unsalted butter
115g light muscovado sugar
5ml vanilla essence
150g self-raising flour
75g porridge oats
115g plain chocolate, roughly chopped
115g white chocolate, roughly chopped
1. Pre-heat oven to 190°C
2. Lightly grease 2 baking sheets. Cream butter and sugar in a bowl until pale and fluffy. Add egg and vanilla, mix well.
3. Sift flour into mixture and fold lightly into it with a metal spoon. Add oats and chopped chocolate. Stir.
4. Place small spoonfuls on baking sheets. Leave space for spreading.
5. Bake for 15 – 20 min until pale golden.
6. Cool for 2 min, transfer to wire rack.
I feel guilt free having chunks off these at a time, after all they contain oats…which is healthy… So dig in!!