Molten mint meringues - recipe

Molten mint meringues

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  1. 1

    Preheat the oven to 150˚C (130˚C fan, gas mark 2). Line a baking tray with baking paper.

  2. 2

    Separate the eggs and put the whites into a clean bowl, whisk the whites until stiff peaks form. Add the cream of tartar, the vanilla paste and a small amount of the green food gel.

    For this step you'll need:

    • 2 Egg white(s) (free range)
    • ¼tsp Cream of tartar
    • ⅜tsp Vanilla bean paste
    • Green food colouring gel
  3. 3

    Mix again then add the caster sugar a tablespoon at a time and mix until it’s thick and glossy and holds peaks.

    For this step you'll need:

    • 110g Unrefined golden caster sugar
  4. 4

    Take the mint chocolate bar and chop roughly. Add this to the meringue mix and fold in very gently but make sure all the chocolate pieces are covered in meringue.

    For this step you'll need:

    • 200g Aero chocolate bubbly mint
  5. 5

    Using a tablespoon put dollops of the meringue mix onto the baking sheet. Form into rounds but don’t worry too much about a perfectly round shape.

  6. 6

    Bake for 30 minutes until hard on the outside, then remove from the baking tray and allow to cool on a wire rack.

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