Double Chocolate Meringue by Nigella Lawson

20131116-143658.jpgThis afternoon I served the a decadent dessert which won much praise from my guests thanks to Nigella. When I decided to make a Rum and Raisin Tiramisu, there were six egg whites that could potentially go to waste, and I was determined to make good use of it. Then I remembered Nigella’s Chocolate Raspberry Pavlova. Not intending to cream out my guests, I decided to leave the whipped cream and raspberries for another party, and simply work this meringue. What a wise decision. The meringue was crispy on the outside especially around the edges and the bottom of the meringue, soft and chewy from the dark chocolate that melted and settled mixing with the meringue. It was like a two-in-one biscuit, so delightful! Another plus point for this recipe? No cream of tartar or cornflour. Any recipe that does not call for extra additives is always a winner for me. If one is still deterred from making meringue, as I was for the longest time, watch Nigella’s Youtube video. Her relaxed manner and easy method gave me a lot of confidence to make this dish. Click below for the recipe.

For the chocolate meringue base

  • 6 large egg whites
  • 300 grams caster sugar
  • 3 tablespoons cocoa powder (sieved)
  • 1 teaspoon balsamic vinegar (or red wine vinegar)
  • 50 grams dark chocolate (finely chopped)

Method

  1. Preheat the oven to 180°C/gas mark 4/350ºF and line a baking tray with baking parchment.
  2. Beat the egg whites until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny. Sprinkle over the cocoa and vinegar, and the chopped chocolate. Then gently fold everything until the cocoa is thoroughly mixed in.

20131116-143724.jpg3. Mound on to a baking sheet in a fat circle approximately 23cm/ 9 inches in diameter, smoothing the sides and

20131116-143733.jpg4. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300ºF and cook for about one to one and a quarter hours. When it’s ready it should look crisp around the edges and on the sides and be dry on top, but when you prod the centre you should feel the promise of squidginess beneath your fingers. Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely. My meringue really expanded in the oven and it resembled a mega giant chocolate biscuit.

20131116-143743.jpg5. When you’re ready to serve, invert on to a big, flat-bottomed plate. Sieve icing sugar over meringue and serve.

20131116-143752.jpg

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