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5
BASIC MERINGUES
Ingredients:
1. Preheat the oven to 120°C
2. Combine the sugars and set aside. Whisk the egg whites in the bowl on speed ‘5’ until
fairly stiff. Add half the sugar and whisk until smooth and stiff peaks have formed.
3. Remove the bowl, and lightly fold in the remaining sugar with a metal spoon.
4. Line a tray with baking paper, and spoon or pipe the meringue mixture into ovals, then
sprinkle with the remaining sugar.
5. Cook on the lowest shelf of the oven for 1½ hours. Cool on a wire rack.
6. Serve as they are or top with soft fruits, grated chocolate, or sweetened cream.
4 egg whites
100g caster sugar
100g icing sugar
WHISK
HOT CHOCOLATE SOUFFLÉ
Ingredients:
1. 1. Preheat the oven to 190°C
2. Melt the butter in a pan, stir in the our and cocoa, and blend over a low heat. Add the
milk and mix well until thickened slightly. Remove from the heat and set aside to cool, then
add the egg yolks and beat in.
3. Put the egg whites in the bowl, mix on speed ‘6’ for a few seconds, then add the sugar
and continue to whisk until soft peaks form. Fold in the sauce.
4. Pour the mixture into a greased 1.2 litre dish. Stand the dish in a roasting tin lled half full
with boiling water, put into the oven, and bake for 40-45 minutes, until well risen.
75g butter
450ml milk
50g plain our
4 eggs, separated
3 tbsp cocoa powder
50g caster sugar
WHISK
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