Step 1: Preheat the oven to 110˚C (90˚C fan assisted oven, 225˚F, gas mark ¼). Line 2 baking trays with baking parchment. Break up the Extra Dark Chocolate into pieces and put in a small heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water and leave aside for 10 minutes to cool.
Step 2: Meanwhile, make up the Egg White Powder as directed in a large grease-free bowl.
Step 3: Whisk until very stiff and dry. Gradually whisk in the caster sugar in 4 batches, adding the Vanilla Extract with the last batch of sugar, to make a thick, glossy meringue.
Step 4: Scrape and drizzle a little of the melted chocolate over the top of the meringue using a spatula. Using a large metal spoon, gently turn the spoon over in the meringue a couple of times to gently marble it through the meringue, and then lift out a large scoop.
Step 5: Place on one of the baking trays in a rounded mound about 5cm (2inch) high. Repeat the drizzling, folding and scooping of the meringue to make 6 mounds in total – 3 per tray. Note: avoid mixing too much of the chocolate into the meringue at the beginning, it is easier to get a more consistent result by adding it gradually.
Step 6: Using the back of a wetted teaspoon, press the centre of each mound down to make a nest shape approx. 10cm (4inch) diameter. Bake in the oven for about 2 hours until the meringues are crisp on the outside and pale in colour. Transfer to a wire rack to cool completely.
Step 7: To decorate, just before serving, whip the cream until just peaking. Squeeze a generous amount of Chocolate Easy Fill in the centre of each nest and top with a dollop of cream and some fruit. Drizzle with more Chocolate Easy Fill Cake Centre and decorate with mint. Your meringue nests are now ready to serve and enjoy!
For a zest flavoured meringue, try adding Dr Oetker Valencian Orange Natural Extract instead of the Vanilla.
|Per Serving||Per 100 g / ml|
|Fat||16.54 g||9.91 g|
|Carbohydrate||65.71 g||39.35 g|
|Protein||5.35 g||3.20 g|
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