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Nice and Micey Meringues

Name: Nice and Micey Meringues
Prep time: 20 min
Cook time: 45 min
Yield: 12
Ingredients: 2 egg whites (from 50g eggs) at room temperature; ½ cup Chelsea Raw Sugar; 3 Tbsp almond meal; 1 Tbsp cocoa powder, sifted; 100g milk chocolate buds, melted; 24 almond flakes; 24 currants; Licorice, to make tails

Preparation

20 mins

Bake

45 mins

Difficulty

Easy

Servings

For an adult version of these meringues, simply bake as per recipe method and serve unassembled and dusted with icing sugar.

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Ingredients
Method

Ingredients

2 egg whites (from 50g eggs) at room temperature
½ cup Chelsea Raw Sugar
3 Tbsp almond meal
1 Tbsp cocoa powder, sifted
100g milk chocolate buds, melted
24 almond flakes
24 currants
Licorice, to make tails

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Method

Preheat oven to 150°C (fan forced). Line 2 baking trays with baking paper. Using electric beaters, beat egg whites in a medium clean, dry bowl until firm peaks form. Add 1 tablespoon of Chelsea Raw Sugar at a time, beating until almost dissolved. Once all added, beat for a further 2 mins.

Fold in almond meal and cocoa until just combined. Spoon mixture into a piping bag fitted with a fine plain tube. Pipe 12 of each 4cm, 3cm and 2cm meringues onto trays. Bake for 45 mins. Turn off the oven, leaving meringues in the oven for 30 mins. Transfer to a wire rack to cool completely.

Sandwich the 4cm and 3cm meringues together with a little chocolate. Place a little more chocolate on top. Place 2 almond flakes on each one, at the top of the chocolate, to form ears. Place the 2cm meringues, pointy end up, on top. Turn meringues on their side. Set aside on a wire rack until chocolate is set.

Attach currants to 'faces' with a little melted chocolate to represent eyes, and pipe thin lines of chocolate for the whiskers. Cut thin strips of liquorice to make tails and attach with a little chocolate. Set aside until set.