Chocolate meringues with raspberries and caramel sauce

Recipes / Vegetarian

Let these memorable chocolate meringue desserts inspire your baking repertoire!

Recipe «Chocolate meringues with raspberries and caramel sauce» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 4 eggwhites, at room temperature, 1 1/2 cups caster sugar, 1 tbsp cocoa, sifted, 1 tsp white vinegar, 1 tsp cornflour , 2 1/2 tsp vanilla extract, 150ml thickened cream, 2 tbsp icing sugar, plus extra to dust , 1 firmly packed cup brown sugar, 110g unsalted butter, 1/4 cup pure cream, 300g raspberries.

Ingredients:

  • 4 eggwhites, at room temperature 
  • 1 1/2 cups caster sugar 
  • 1 tbsp cocoa, sifted 
  • 1 tsp white vinegar 
  • 1 tsp cornflour 
  • 2 1/2 tsp vanilla extract 
  • 150ml thickened cream 
  • 2 tbsp icing sugar, plus extra to dust 
  • 1 firmly packed cup brown sugar 
  • 110g unsalted butter 
  • 1/4 cup pure cream 
  • 300g raspberries 

Instructions

  1. Preheat the oven to 150°C. Line a large baking tray with baking paper.
  2. Whisk eggwhites in the bowl of an electric mixer with a pinch of salt until soft peaks form. Add caster sugar, 1 tablespoon at a time, whisking until thick and glossy. Fold in cocoa, vinegar, cornflour and 1 teaspoon vanilla until well combined.
  3. Dollop 6 rounds of the mixture onto the lined tray. Using the back of a spoon, make a slight indent in the top of each one. Place in the oven and immediately reduce the temperature to 120°C. Bake for 45 minutes then turn the oven off and leave the meringues in the oven to cool completely.
  4. Meanwhile whisk thickened cream and sifted icing sugar with 1/2 teaspoon vanilla. Cover and chill until ready to use.
  5. Place brown sugar, butter, pure (thin) cream and remaining 1 teaspoon vanilla in a pan over low heat. Stir until butter has melted, then simmer for 2 minutes or until a golden caramel. Remove from heat then set aside to thicken and cool.
  6. To serve, top each meringue with whipped cream and raspberries. Drizzle with caramel and dust with icing sugar