Who can resist this heavenly stack of indulgence
I think meringues are a dessert everybody loves. Combine it with toasted coconut and almonds, layered with a chocolate cream and it takes it to an irresistible level.
- Ingredients
- 200 gr egg whites ( 1 egg white about 35 gr so 5-6 egg whites )
- 300 gr caster sugar
- 40 gr finely shredded coconut
- 60 gr ground almonds
- a pinch of salt
- for the cream:
- 250 dark, 70 % cocoa chocolate
- 250 ml full cream
- raspberries for decoration
turn oven on to 120˚
beat the egg whites until stiff
continue beating and add the sugar and pinch of salt in a very fine, slow stream to the egg whites
your mixture should become very shiny
gently toast the coconut and almonds
let it cool, then fold in gently into the egg whites
cover the bottom of an ovenproof tray with baking paper
make little individual discs with the meringue mixture
bake in a pre heated oven for about 2 hours or until hard to the touch
turn oven off and let them cool in the oven
for the cream:
melt the chocolate over a pan of boiling water
let it cool
beat the cream until stiff, then fold in the chocolate
assemble
decorate with some melted chocolate and raspberries
the finished dessert
