It’s coming up to that time of year where a little of whats bad…is going to happen so I’m going to make it as fun as possible and try not to get carried away!
These little chocolate dipped meringues are a very simple idea and there is lots for your helpers to do – including finger licking!
Great for Easter, a gift or simply an activity.
2 Egg whites
110g Caster sugar
Chocolate for melting
Chopped nuts or seeds
This will make approx. 23- 30 meringues
For the Meringues
- Turn your oven to 110˚C
- Line a baking tray or 2 depending on size
- Ensuring all your equipment is totally clean, whisk your egg whites in a glass or ceramic bowl with an electric whisk until they form ‘stiff peaks’ (but don’t become dry).
- Add your sugar 1 tsp at a time, ensuring the sugar is dissolved before the next tsp is added. This should take 5-7 minutes.
- Spoon your meringue mixture into a piping bag with a largish nozzle
- Pipe mini meringues
- Place in the bottom half of the oven to cook until dried all the way through, this will be approx. 1 hr
- Allow to cool on a wire rack
Tip: If your meringues have spiky tails – dip your finger in water and dab them down. Otherwise they will burn
For the Chocolate
- Melt your chocolate in a bain-marie – this is simply hot water in a pan with a bowl placed over the top that contains your broken up chocolate
- Line a tray
- Prepare your nuts or seeds – they can be toasted or plain
- Gently pick up your meringue and dip in the chocolate and then any nuts or seeds
- Place on your lined tray and allow the chocolate to set
Options: you can get a creative as you like or even simply just dip in chocolate. Make sure any dip is cut small or it wont stick well.
How kids can help
- Whisking – if old enough with the help of an adult
- Adding sugar to the meringue – when the power is off!
- Piping the meringues onto the lined tray
- Breaking up the chocolate
- Selecting any dips: nuts, seeds, sprinkles etc..
- Dipping you meringue in the chocolate and any other dip
- Licking the bowl!