Ballerina Skirt Meringue with Dark Chocolate and Raspberries

Prep Time

15 minutes + cooling

Cooking Time

1 hour 7 minutes

These cute meringue treats are given a tangy twist with the freeze dried raspberries. Melt in your mouth goodness!

Ingredients

For the ballerina skirts
  • 2 medium egg whites
  • 115g caster sugar
  • 1 tsp red food colouring paste
For the chocolate slips
  • 100g Divine 70% Dark Chocolate, chopped
  • 10g freeze-dried raspberries

Method

1

For the ballerina skirts

Separate the egg whites and place in a clean grease free bowl. Set aside.

2

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.

3

Line two baking trays with heat-proof silicone mats. Heat the oven on 160 degrees. Spread the sugar on one of the trays and bake for 7 minutes. Lower to 100 degrees.

4

One minute before the sugar is ready, whisk the egg white mixture until it is stiff.

5

Remove the sugar from the oven and 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.

6

Spoon the meringue into the bag and pipe on to the baking tray and bake for 1 hour. Then leave to cool for 1 hour.

7

To make the ballerina slips

Place 70g of the chocolate in a heatproof bowl and melt for 1 minute on low in the microwave. Stir every 20-30 seconds until fully melted.

8

Stir in the remaining chocolate. until smooth and glossy. Test by coating the back of a spoon. It should dry quickly and evenly.

9

To decorate dip the meringues into the chocolate, then into the raspberries and place on a serving plate. Serve with mixed summer berries.