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 160C degrees. Spread the sugar on one of the trays and bake for 7 minutes. Lower to 100C
  • 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.
To Decorate
  • 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.
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