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Tuesday, 12 February 2013

Valentine's Heart


 
 


 

Double Chocolate Meringue and Raspberry Heart

I first created this for my sister Margreet and her husband Neil who have just celebrated their 40th wedding anniversary and are still going strong.

Well actually they live in the South Island and we live in the North but I wanted to make them a virtual greeting card to congratulate them on such a momentous occasion and I needed an image.,  The Valentine's heart was happily demolished by my granddaughters for brunch. When Becky rubbed her tummy, a glazed look appeared in her eyes and she sighed "That was so Good!" ( her ultimate compliment) I knew I had one of those recipes that will be requested again and again.

This would also make a perfect dessert for Valentine's Day

Ingredients:

3 egg whites
1 cup of castor sugar
2 teaspoons of cocoa
1/2 teaspoon of pure vanilla essence
1 teaspoon of white balsamic/malt vinegar
50 grams of dark chocolate coarsely grated or finely chopped. ( I used Whittaker's Dark Ghana 70%cocoa chocolate which is New Zealand made and palm oil free.)

Method:

Preheat the oven to 120 degrees C
Beat the eggwhites until they are stiff
Keep beating while you gradually add the sugar a spoonful at a time
It will take about 10 minutes before they are sufficiently thick and glossy
Sift the cocoa. Add it to the bowl with the grated chocolate, vanilla and vinegar and stir lightly until well combined.
On an oven tray lined with baking paper trace around a heart shape lightly with pencil.The size can be as large or small as you want.
Fill the shape with some of the meringue mixture
Bake for about 40-45 minutes until it is crisp and dry.
Leave to cool and then cover with whipped cream and raspberries.
Enjoy!

You will have some meringue mixture left over.
Spoon heaped teaspoons of the mixture onto an oven tray lined with baking paper
Give each meringue a twirl with the top of your teaspoon to peak it
Bake them for about 40-45 minutes until they are crisp and dry
These can be stored for a few days.
Before serving put the meringue halves together with whipped cream. These were especially delcious served with a berry coulis, vanilla icecream and tiny pots of chocolate mousse alongside.


 

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