For the Ballerina Skirts
- 2 medium egg whites
- 115g caster sugar
- 1 tsp of red paste food colour
For the Chocolate Slips
- 100g Divine 70% Dark Chocolate
- 10g Freeze dried Raspberries
To make the Ballerina Skirts
- Separate the egg whites and place in a clean grease free bowl. Set aside.
- Prepare the piping bag and cut about 3cm off the end. Place the nozzle inside. Invert the bag and use the back of a teaspoon to paint vertical lines from the top of the bag to just over half way. Leave spaces between the lines.
- Line two baking trays with heat-proof silicone mats. Heat the oven on 160C degrees. Spread the sugar on one of the trays and bake for 7 minutes. Lower to 100C
- With 1 minute before the sugar is ready, whisk the egg white mixture until it is stiff.
- Remove the sugar from the oven, loosen up the sugar with a fork. Pick up the mat by the long ends creating a funnel and pour the sugar into the egg mixture a little at a time.
- Whisk after each spoonful and repeat until all the sugar has been incorporated.
- Spoon the meringue into the bag and pipe on to the baking tray and bake for 1 hour.
- Leave to cool for an hour.
Temper the Chocolate for the Ballerinas Slips
- Using a serrated knife, finely chop the 100g of chocolate. Place 70g in a heatproof plastic bowl. Set the microwave on 600w, melt the chocolate for 1 minute. Every 20 seconds check and shake the bowl to distribute the chocolate to avoid burning.
- When fully melted, stir in 30g of the chocolate and stir continuously until it has dissolved. The chocolate should look shiny and glossy.
- Test it has tempered by coating the back of a spoon. It should dry quickly and evenly.
- Place the tempered chocolate and dried raspberries into small separate bowls.
- Dip the ballerinas into the chocolate and then dip them into the raspberries. Place them carefully on a serving plate.
- Continue until all the ballerinas have their chocolate and raspberry slips.
- Serve with mixed summer berries.