Chocolate Peach Meringue
If you mention meringue to anyone, nine times out of ten everyone thinks a baked meringue should be white inside and out, however, with the addition of chocolate I believe meringue takes on a new height of deliciousness. Served with simple whipped cream and fresh peaches, ooh la la, a marriage made in culinary heaven.
6
25 - 35 minutes
1 hour
140ºC
Ingredients
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Meringue
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2 tsp cornflour
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2 tsp vinegar
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1 tsp vanilla extract or paste
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5 egg whites
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300g caster sugar
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50g dark chocolate- grated
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1 tbsp cocoa powder- +1 tbsp for dusting
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Decoration
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425ml double cream
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6 ripe fresh peaches- skin and stone removed, quartered
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1 tbsp caster sugar
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Few drops of rose water- optional
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1-2 tbsp pistachios nuts- shelled and finely chopped
Instructions
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Start with a few preparation jobs:
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01 Turn oven on, line a baking tray with non-stick paper. Blend the cornflour, vinegar and vanilla to a paste.
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Make meringue:
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02 Whisk the whites until stiff, then gradually whisk in the sugar a tablespoon at a time, adding cornflour paste as you go, until you have a thick, heavy mixture.
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03 Put half the mixture in another bowl. Stir in the chocolate and sift in the cocoa. Fold together and then carefully spoon back into the meringue, swirling very briefly.
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04 Spoon on to the baking sheet lined paper, forming a round about 23cm across. Make a slight dip in the centre to hold the cream. Lightly dust a teaspoon of cocoa around the edge; swirl with a skewer, lifting to form peaks.
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Bake:
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05 Place in the oven for 1 hour, turn the oven off and leave to cool in the oven heat for about an hour.
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Assemble:
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06 Cut peaches in half, remove stone and skin. Slice into quarters and sprinkle with caster sugar and a few drops of rosewater. Leave to soak for at least one hour.
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07 Whip the cream and pile into the centre of the meringue.
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Decorate:
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08 Top cream with peaches and sprinkle with finely chopped pistachio nuts and an additional dusting of cocoa powder.
Notes
Meringue can be made ahead and kept in an airtight container. Will last over a week like this. It’s always a good idea to place cream in the meringue case and allow to stand for up to one hour before serving, this allows the meringue to soften making slicing more easy.
