Easy Fresh Cream Meringues with Chocolate

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1. 1

   In a spotlessly clean glass bowl, combine the egg whites and lemon juice.

   💡 Using a glass bowl wiped with lemon juice helps ensure it is grease-free for better whipping.

   Egg whites 150 gLemon juice ¼ Teaspoon

   ▶ 1:00

2. 2

   Add half of the caster sugar (150 g) to the egg whites and whip on the highest speed for about 5 minutes until soft peaks form.

   💡 The mixture should be glossy and form nice soft peaks.

   Egg whites 150 gCaster sugar 300 g

   ⏱ 5 minutes▶ 1:10

3. 3

   While the mixer is running, slowly add the remaining sugar (150 g) until fully combined, then whip for another 5 minutes until stiff peaks form.

   💡 The meringue should be firm enough to stand upright and not slide out if the bowl is tipped.

   ⏱ 5 minutes▶ 1:30

4. 4

   Line a baking tray with parchment paper. Use a 5-cm cookie cutter to draw circles on the paper, then flip the paper so the markings are on the bottom. Pipe the meringue into the circles using a piping bag with a star nozzle.

   💡 Roughly shaped meringues are fine and will hold their shape in the oven.

   ▶ 2:00

5. 5

   Bake in the oven at 100°C for about 1.5 hours. Once finished, turn the oven off and leave the meringues inside for another 30 minutes as the oven cools before removing them.

   💡 If using a gas oven, bake at the lowest possible temperature.

   🔥 100°C⏱ 1.5 hours⏱ 30 minutes▶ 2:41

6. 6

   Melt the milk chocolate in the microwave. Dip the meringue halves into the chocolate to create a barrier, then drizzle extra chocolate over the top. Let them set completely in the fridge.

   💡 The chocolate layer prevents the cream from dissolving the meringue.

   Milk chocolate 200 g

   ▶ 3:05

7. 7

   Whip the double or heavy whipping cream until it is firm and stiff. Once the chocolate is set, place a generous scoop of cream in the center of one meringue half and sandwich it with another half.

   💡 The cream should be firm, not runny, to hold its shape.

   Double or Heavy whipping cream 350 ml

   ▶ 3:44

8. 8

   Place the completed double meringues into cupcake cases for serving.

   💡 These are best consumed immediately because of the fresh cream.

   ▶ 4:40

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: What's For Tea? on YouTube