"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Click Here to Login
Thread Tools Display Modes
Old 05-26-2005, 05:33 AM   #1
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Meringues with Choc creme fraiche

Brown Sugar Meringues with Chocolate Crème Fraiche
Sophie Grigson's lucious recipe - great for afternoon tea..
Enough for 6 meringues

For the meringues
2 egg whites
60g light muscovado sugar
60g caster sugar
For the chocolate crème fraiche
100g dark plain chocolate
150g crème fraîche
1 tsp icing sugar, optional, for extra sweetness

Preheat the oven to its lowest setting - 110C/gas1/2. Line 2 baking trays with parchment paper.

Whisk the egg whites to stiff peak stage. Add the muscovado sugar and continue whisking until the mixture becomes a thick glossy meringue. Fold in the caster sugar.
Spoon mounds of meringue - around a tablespoonful each - onto the baking trays. You can also pipe small, neat mounds using a piping bag and 0.5cm plain nozzle.
Bake for about 2 hours, until the meringues have completely dried out. At this stage, they will lift easily from the tray without sticking, and the bottoms will be firm to touch. Cool on a wire rack.
For the chocolate cream, break the chocolate into small pieces and place in a heatproof bowl. Place the bowl over a pan of simmering water, making sure that the base of the bowl does not come into contact with the water.
Melt the chocolate, taking care not to overheat, otherwise it will separate. Lift the bowl off the pan of water and leave to cool until tepid, but still runny.
Stir in the crème fraiche and sweeten, if liked, with a little icing sugar. Sandwich the meringues together in pairs with a thick layer of the chocolate cream. Serve straight away.

Ishbel is offline   Reply With Quote
Old 05-26-2005, 05:05 PM   #2
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,230
Hey, I just read a quick recipe for creme fraiche...if I find it I will post it to go with this.

And Ishbel, I know I have said it before but it bears repeating...THANK YOU! Your recipes are so fabulous please don't ever stop posting them.
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 05-27-2005, 03:20 AM   #3
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I'm glad you enjoy them, Alix.
Ishbel is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 04:34 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.