Happy Thursday everyone! The weekend isn’t too far away now, and I guess some of you are looking forward to a couple of days off.
Last week I posted a pic of these Chocolate Meringue Clouds on Instagram, and I promised to share the recipe.
Chocolate Meringue Clouds are – for me – one of the traditional sweet things to have on the Christmas table, everyone seems to love them.
You can crush one over your ice cream or dessert, or just enjoy “as is” with a cup of tea or coffee.
Chocolate Meringue Clouds (yield: 35)
- vanilla bean frosting
- 3 1/2 oz. (100 g) melted chocolate, or 2-3 tablespoons pure unsweetened cocoa powder
- 1 3/4 – 3 1/2 oz. (50-100 g) roughly chopped almonds or other nuts (optional)
Preheat the oven to 212 ˚F (100 ˚C).
Make the vanilla bean frosting, you can find the recipe here.
Melt the chocolate and leave to cool.
Drizzle the cooled chooclate over the meringue mixture, or sprinkle over the cocoa powder, if using.
Carefully fold in the chocolate with a spatula, but only fold 2-3 times to make sure you preserve that marbled effect.
If using nuts, fold them into the mixture before adding the chocolate.
Use an ice cream scoop to make mounds of the mixture, arrange on lined baking trays.
Bake in a 212 ˚F (100 ˚C) oven for 2 hours, use the fan setting if baking two trays at the same time. Turn the oven off, but leave the meringue clouds in the oven until the next day.
The Chocolate Meringue Clouds are now ready to be enjoyed, or to give away to someone you love.
I hope you are tempted…
I wish you all a good start to the weekend when it arrives, and if you spend it baking – please share your pics on the passionforbaking facebook page.
Hugs from me to you.