Baking

Meringues with liqueur cream and chocolate sauce

Meringues with Liqueur Cream and Chocolate SauceAustralian Women's Weekly
6
25M
40M
1H 5M

Ingredients

Meringues with liqueur cream
Chocolate sauce

Method

1.Preheat the oven to very slow, 120°C (100°C fan-forced). Grease two oven trays; dust with cornflour, shake off excess.
2.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Fold in vinegar.
3.Place meringue mixture in piping bag fitted with a 2.5cm star nozzle; pipe 4cm rounds, 3cm apart, on prepared trays. Or, drop spoonfuls of mixture on trays. Bake, uncovered, for about 40 minutes. Cool meringues on trays.
4.Meanwhile, to make chocolate sauce, place chocolate, butter and cream in a small saucepan. Stir over very low heat until chocolate is melted. Cool to room temperature.
5.Beat cream in a small bowl with an electric mixer until soft peaks form. Add liqueur and beat until combined. Serve meringues with cream mixture and chocolate sauce for dipping.

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