Chocolate meringues with cherry ripple

[Guest guest]

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

The combination of chocolate and cherries is delicious, and I like to use the

pavlova method of making meringues. The addition of cornflour and vinegar gives

you that lovely mallowy centre.

 

Ingredients

4 egg whites

pinch of salt

225g/8oz golden caster sugar

1 tsp cornflour

½ tsp pure vanilla extract

1 tsp white wine vinegar

25g/1oz cocoa powder

425g/15oz can pitted black cherries in syrup

200g/7oz carton fat-free fromage frais

Fromage frais is also known as fromage blanc or maquée. It is made in a

similar fashion to cheese, with rennet and a starter culture being added to

milk. However, unlike cheese, the curds are not allowed to solidify, but are

stirred, giving fromage frais a texture similar to that of yogurt. I would

suppose that a plain, low fat yoghurt could also do the trick. I haven't tried

it yet, so am not certain if this variation works at all.

 

Method

1. Preheat the oven to 140C/275F/Gas 1.

2. Whisk the egg whites with the pinch of salt until very stiff. Gradually add

the sugar to make a stiff, shiny mixture. Stir together the cornflour, vanilla

and vinegar and whisk in. Sift over the cocoa then whisk in.

3. Spoon 12 oval shapes onto two baking sheets lined with silicone or Teflon

paper. Bake for 45 minutes until the outer shell is crisp but the centre still

feels a little soft. Carefully peel off the paper and leave to cool.

4. Meanwhile, drain the cherries, pouring the syrup into a small saucepan. Bring

the syrup to a boil and bubble rapidly for 7-8 minutes until thick. Set aside to

cool.

5. Stir the cherries into the fromage frais. Spoon the mixture onto six of the

meringues, then drizzle over the thickened syrup. Cover with the remaining

meringue halves and serve soon.