Lovely light and crisp meringues made using a method I’ve never used before. I sandwiched them with the leftover chocolate sauce from the other night’s churros and served them with whipped cream.
For 40 Mini Meringues: 3 egg whites, 1/4 tsp cream of tartar, 225g golden caster sugar, 1 1/2 tsp cornflour, 1 tsp white wine vinegar, 1 tbsp cocoa powder
Beat the egg whites with the cream of tartar to soft peaks. Whisk half of the caster sugar in spoonful by spoonful, then fold in the other half. Fold in the cornflour and vinegar, then swirl in the cocoa. Preheat the oven to 130C fan and line 2 baking trays with parchment. Fill a piping bag with this or spoon the mix in swirly blobs onto the trays. Bake for 50 minutes then let them cool in the oven with the oven door slightly ajar. They are ready to sandwich – this should make 20 sandwiches just remember they are quite delicate!
JambleBam 