… before
we finish with sweet stuff for a while I promised there was more to
come with the meringues.
The
kisses can stay exactly as they are – perfect sized sweet little
explosions – or, they can be added to fresh fruit and ice cream –
be part of a “mess” like trifle – crumbled over the salted
caramel ice cream. I have nothing against shop bought meringues at
all but I will say there's a world of difference when you make your
own.
If
you've got the egg whites in the freezer it's half the battle for me
since I don't need to faff about separating eggs. Just in case you
weren't aware you can buy liquid egg whites in a carton – check out
the chilled aisle for “Two Chicks free range liquid egg
white” - 500g.
Whatever
you decide to do it's great having your own stock of meringues.
Here's
my next suggestion – dip them in melted chocolate.
150g
plain chocolate – at least
50%
cocoa solids
Melt the chocolate in a glass bowl over simmering water –
remember the golden rule – don't let the bowl come into contact
with the water.
When your chocolate has melted set it down next to your kisses :
I'd suggest you wear gloves – very gently dip the kiss into the
melted chocolate – twist slightly from right to left to ensure that
the kiss is coated. Lift it out of the chocolate and wait until the
excess chocolate has dropped. Set aside on a tray lined with baking
parchment or kitchen roll.
Here's the dipped kiss :
Lest you should think I'm wasteful – any melted chocolate left
can be turned into chocolate discs – perfect to serve with your
meringues and fruit and ice cream – snap in half for a chocolate
decoration. Arm yourself with a sheet of baking parchment - using a
dessert spoon of melted chocolate allow it to fall onto the parchment
and then use the bowl of the spoon to work into a circle. There are
no rules about size, thickness of chocolate or anything else –
unleash your inner Jackson Pollock!
For guidance I dipped 18 kisses and had enough leftover chocolate
for 8 discs – like I said it will vary – your meringues may be a
different size to mine and thickness of chocolate is a personal
preference.
Let the dipped kisses and discs set – NOT in the fridge – as
cool a place as possible would be perfect, you can then transfer to a
tightly fitting tin or a ziplok bag.
More still …
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