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Recipe

Chocolate meringue licks

Stacked with cream, ganache and poached pear, these chocolate meringue licks make an impressive dessert.

Mar 10, 2015 10:00pm
  • 1 hr 30 mins cooking
  • Serves 8, Makes 8
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Ingredients

Chocolate meringue licks
  • 2 egg whites
  • 3/4 cup caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon white vinegar or lemon juice
  • 1 1/2 tablespoon cocoa powder, plus extra to garnish
  • 100 millilitre cream, softly whipped
  • 1 pear, sliced and poached in water with 1 tbsp caster sugar
Chocolate ganache
  • 50 millilitre cream
  • 50 gram dark chocolate, chopped

Method

Chocolate meringue licks
  • 1
    Preheat the oven to 110°C. Line a tray with baking paper.
  • 2
    In a large bowl, beat the egg whites until they form soft peaks. Add the sugar, 1 tbsp at a time, and continue beating on a high speed until the meringue is glossy and thick.
  • 3
    Use a metal spoon to fold in the cornflour and vinegar (or lemon juice) until incorporated, then fold in the cocoa until it’s marbled through the meringue.
  • 4
    Spoon the meringue onto the baking paper with a tablespoon, using the back of the spoon to wipe it into an oblong form. The meringues should be of around the same size and an even number.
  • 5
    Cook for 50-60 minutes, then turn the oven off, open the door and leave them to cool and dry out. Only remove them from the tray once they are completely cool.
  • 6
    To make the ganache, heat the cream in a small pot. When it’s almost boiling, take it off the heat, add the chocolate and cover with a tea towel for 10 minutes. Then whisk to form a glossy dark sauce.
  • 7
    To serve, sandwich the meringues together with the whipped cream and ganache, then finish with a spoonful of cooled poached pear and a dusting of cocoa powder.

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