I’d been craving getting experimental and creative in the kitchen for a while now, so when I had the afternoon free on Tuesday, I grabbed the opportunity with both hands!
What to make, what to make? I had 8 egg whites left over from Sunday’s Eggs Benedict brunch, so meringues was the logical choice!
I have a major sweet tooth, but those sickly sweet meringues that you find in the shops are just a little too sweet for my liking. Yuk!
I must say, I was pleasantly surprised by how well these “little” meringues came out. I didn’t add as much sugar as you’re supposed to – so they’re not your typical meringues. I also found that they weren’t as crispy the next day, so it’s best to make these and eat them on the same day.
Serves: 6 – 8
Prep time: +/- 10 minutes
Baking time: 70 – 75 minutes
- 8 egg whites
- 100 ml castor sugar
- 100 ml icing sugar
- 10 ml almond essence
- 5 ml vanilla essence
- 100 g dark chocolate
- 3 x oranges
- 4-5 tsps brown sugar
- 4-5 tsps butter
- In a metal bowl, whisk together the egg whites until they form soft peaks.
- Add the castor sugar in – one dessert spoon at a time, taking 3-4 seconds between each spoon to whisk. (This is so that the meringues don’t collapse later on.)
- While whisking in the castor sugar, add in the almond and vanilla essence. Continue whisking for a few more seconds until the mixture looks glossy.
- Fold one dessert spoon of icing sugar into the egg white mixture at a time until all the sugar is combined. The texture should look “snowy”.
- Spoon dollops of meringue onto a pre-sprayed baking tray with baking paper. Bake in the oven for 70 – 75 minutes at 100° C.
- While the meringues are baking, melt the dark chocolate on low heat in the microwave. Add in a little butter or cream if you find that it gets a little hard.
- Grate the oranges and add the zest, brown sugar and butter to a pot and cook over low heat. Squeeze in a little orange juice for flavour. Once the mixture starts caramalising (goes a little golden brown) turn off heat and set aside to harden slightly. You can break this apart just before serving to form the candy.
- Once the meringues have finished baking, turn off the heat, and leave them in the oven for +/- 1 – 2 hours with the door open slightly. Then place them on a cooling rack to cool completely.
- Just before serving, drizzle the melted dark chocolate over each meringue and decorate with the candied orange zest.
- Serve with a little cream on the side if preferred, and enjoy!
This is a great dessert to make if you’re wanting something sweet, but don’t want to load up on extra calories. You can play around with how much chocolate and cream you want to use – if any, and even omit the candied orange zest. There’s a lot less sugar in the meringues, but you still get that delicious almond sweet taste!