Double Meringue Fingers

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 egg whites
• 225 g caster sugar
• 100 g chocolate, grated
• 100 g milk chocolate
• 300 ml whipping cream

Recipe

• 1 preheat oven to 130c degrees (250f degrees).
• 2 line 2 baking sheets with parchment.
• 3 whisk the egg whites in a clean, grease-free bowl until standing in peaks.
• 4 add half the sugar and whisk until thick.
• 5 add the remaining sugar and whisk again until really thick and glossy.
• 6 gently fold in the grated plain chocolate.
• 7 spoon mixture into a star-nozzled piping bag.
• 8 pipe 28 x 9 cm (3 1/2 in) long fingers onto baking sheets.
• 9 bake for 1-1 1/2 hrs or until dry.
• 10 leave to cool.
• 11 when meringues are cold, break the milk chocolate into a bowl, stand it over a pan of hot water and stir until melted.
• 12 cover a baking sheet with clingfilm.
• 13 dip undersides of the meringues into the chocolate, then place chocolate-side down on the baking sheet.
• 14 leave to set.
• 15 spoon excess chocolate from the bowl into a grease proof paper piping bag.
• 16 snipp off the end and drizzle chocolate over the meringues.
• 17 allow to set.
• 18 whip the cream until stiff, then use to sandwich the meringue fingers together.
• 19 serve within 3 hours of filling.