Mini Brown Sugar Meringues
Makes: 30 - 32 mini meringues (size as seen)
A subtle reminder that not all Halloween candy has to be store-bought or boring… or for other people ;)
Ingredients
2 medium egg whites (don’t just trash the yolks, use them to make some crème anglaise!)
1/2 tsp lime juice
4 tbsp finely ground brown sugar (pulse regular brown sugar in a food processor to achieve that fine consistency)
3 tbsp dark chocolate chips
Method
Make the meringues: Preheat the oven to 225 F. Line a baking tray with 2 sheets of baking paper. In a large bowl, whisk the egg whites with the lime juice till the mixture is thick and frothy.
Add in the sugar 1/2 tablespoon at a time, and continue whisking on medium-high speed till the mixture reaches is smooth, glossy, and has stiff peaks (turn the bowl upside down to check for stiffness).
Scoop 1/3 of the mixture into a piping bag and pipe little swirls or mounds onto the prepared baking tray. Repeat till all the batter is over. Bake for 50 minutes, then turn off the oven and let the meringues cool inside the oven for at least another hour, prior to taking them out.
Once the meringues have cooled down inside the oven, take them out and let them cool further at room temperature.
Make the chocolate sauce: Add the chocolate chips to a small bowl or cup and place this in a medium-depth saucepan or cook pot. Fill the cook pot with water a little less than the halfway mark of the small bowl. Heat the chocolate till all the chips have melted to form a smooth sauce.
Let the sauce cool down at room temperature for a minute, then pour a dollop over the each of meringues. Pop the coated meringues in the fridge for 15 minutes for the chocolate coating to cool down and harden, and then watch them vanish in a few minutes as you pop them incessantly!
