Double Meringue Fingers Recipes

DOUBLE MERINGUE FINGERS

Steps:

• Preheat oven to 130C degrees (250F degrees).
• Line 2 baking sheets with parchment.
• Whisk the egg whites in a clean, grease-free bowl until standing in peaks.
• Add half the sugar and whisk until thick.
• Add the remaining sugar and whisk again until really thick and glossy.
• Gently fold in the grated plain chocolate.
• Spoon mixture into a star-nozzled piping bag.
• Pipe 28 X 9 cm (3 1/2 in) long fingers onto baking sheets.
• Bake for 1-1 1/2 hrs or until dry.
• Leave to cool.
• When meringues are cold, break the milk chocolate into a bowl, stand it over a pan of hot water and stir until melted.
• Cover a baking sheet with clingfilm.
• Dip undersides of the meringues into the chocolate, then place chocolate-side down on the baking sheet.
• Leave to set.
• Spoon excess chocolate from the bowl into a grease proof paper piping bag.
• Snipp off the end and drizzle chocolate over the meringues.
• Allow to set.
• Whip the cream until stiff, then use to sandwich the meringue fingers together.
• Serve within 3 hours of filling.