Chocolate liquorice meringues with cream and cherries


 Chocolate liquorice meringue and whipped cream is a fantastic way to make a delicious cherry taste even better. These meringues are the dense chewy kind rather than the light ones, which are sometimes too dry for my liking. A little liquorice gives a warmth and depth to the chocolate meringue, but you can just as easily leave it out.

Chocolate liquorice meringues with cream and cherries
Serves: 6
  • 3 medium egg whites
  • 150g soft dark brown sugar
  • 30g cocoa powder
  • 40g soft black liquorice sweets, chopped very finely
  • 125g dark chocolate, roughly chopped
  • ¼ tsp salt
  • 200ml whipping cream
  • 200g cherries
  • 30g dark chocolate
  1. Preheat the oven to 110C/Gas¼.
  2. Place the chocolate and the liquorice bits in a heatproof bowl and set over a pan of just simmering water (don’t let the bowl touch the water).
  3. Once melted take off the heat and leave to cool for 5 mins.
  4. In the meantime, begin to whisk the egg whites with the salt until very frothy, then gradually crumble in the sugar while whisking continually.
  5. Whisk until the egg whites reach quite firm peaks.
  6. Sift in the cocoa powder and pour in the cooled melted chocolate.
  7. Fold until the cocoa powder and chocolate are incorporated.
  8. Spoon six heaps onto a baking sheet lined with baking paper.
  9. Bake for 1hour 15 mins or until crisp and dry on the outside.
  10. Whip the cream to soft peaks.
  11. Cut the cherries in half (keep stalks on for decoration).
  12. To serve, crumble the meringue along the serving plate (mix it up with some large pieces and some small ones).
  13. Place the whipped cream in a piping bag and make dots of cream randomly on the plate.
  14. Dress with the cherry halves and use a vegetable peeler or a grater to add little flakes of chocolate to the top.
  15. Tips: Don’t over fold the meringue with the chocolate and cocoa powder. You want to keep as much air in as possible.

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