OK so you all know about how well did my herbed sausage rolls went. But on Sunday 05/03/20 I made Mary Berry's chocolate meringue shells and they did turn out nice in the end but unfortunately the meringue mixture didn't go well. Whilst I was separating the egg whites a bit of yolk snuck in and added 250g of caster sugar which is a bit too much. We managed to figure out on what to do for future meringues like I should practice separating the egg whites or use an egg white separator and changed from 250g to 150g of caster sugar. Here's the recipe:
Mary Berry’s:
Chocolate Meringue Shells
Ingredients:
3 eggs (whites)
150g Caster sugar
60g plain chocolate
Equipment:
Mixing bowl
Electric whisk
Baking tray
Soupspoon
Teaspoon
Small glass bowl
Dessert/Cereal spoon
Little whisk
Method:
Wash your hands
Get out ingredients & equipment
1. Turn on the oven to 120 degrees Celsius
2. Separate egg whites from yolks 1 at a time into a glass bowl and put the egg whites into the mixing bowl 1 at a time
3. Whisk egg whites with electric mixer on high speed until the egg whites are stiff
4. Keeping the mixer on high speed, add the caster sugar with a dessert/cereal spoon ever 1 minuet until it has all gone and the mixture is stiff and shiny.
5. Using the soupspoon, spoon the meringue onto the baking tray. Put the meringues into the over for 1hr 30mins until firm.
6. Wash bowl, spoons, whisks and bowl in a sink or dishwasher.
7. Leave to cool on the try.
For the chocolate:
8. When the meringues have cooled, break the chocolate into small pieces and put them into a glass bowl.
9. Microwave the chocolate for 15 seconds. Check to see if it’s melted.
10. If not Microwave for another 15 seconds.
11. When melted drizzle over the meringues with either a teaspoon or a little whisk. Wash bowl, spoon or little whisk in sink or dishwasher.
