CREATIVE CHRISTMAS: Gingerbread Meringues with Chocolate and Almond Recipe
By Kirsten McKechnie.
This was an experiment that turned out amazingly first time around. My dad adores gingerbread and my mum loves almonds and chocolate so it really is the perfect dessert to take to Christmas lunch at their house. I took some to my neighbours to taste-test and they assure me that it would be perfect to take to anyone’s house, anytime. Is there anymore, please? Pop some whipped cream on top to serve if it’s not indulgent enough already.
6 egg whites
1 cup caster sugar
200g dark chocolate
3 tsp Gingerbread spice (I use one from Gewurzhaus) or you can make your own blend using ginger, cinnamon, coriander, star anise and nutmeg.
¾ cup flaked almonds or chopped, blanched almonds
Extra dark chocolate to drizzle (optional) and whipped cream to serve (also optional)
1. Set your oven to 160°C and line a tray with baking paper.
2. In the bowl of a standmixer, beat your egg whites until soft peaks begin to form.
3. Add the caster sugar, a tablespoon at a time beating after each addition and then continue to beat the mixture until it is thick and glossy and leaves a trail behind when you lift the whisk attachment.
4. When you are happy with the consistency, gently mix through the gingerbread spice, chocolate and almonds.
5. Dollop your mixture onto the tray with a large spoon for a rustic look or you could use a piping bag with a star nozzle if you prefer!
6. Bake for 45 minutes and then let them cool slowly by turning off the oven and letting them cool inside with the door open.
7. If you would like a little extra chocolate (go on!) You can put some melted chocolate in a zip lock bag, cut off one corner and drizzle it across one side of the meringues.
Extra clues: Moisture is your enemy. Make sure your bowls and utensils are clean and free from any oil or fat. And of course, don’t forget to serve with a delicious Yellowglen Sparkling