Acorn Meringue

These adorable little kisses are made from crunchy meringue and topped with scrumptious chocolate and pecan brittle. A very elegant dessert offering. Here is a link to a video of us making these meringues

  

Makes: 16 acorn meringues

Egg white 75g

Caster Sugar 150g

Milk chocolate (tempered) 150g

Blitzed up pecan brittle 150g

Apple cider vinegar (small amount for wiping bowl)

  

- Preheat oven to 100C (fan forced)

- Weigh out the egg white and caster sugar

- Whip egg whites until stiff peaks have formed

- Slowly shake in caster sugar whilst whisking

- Whisk on high for another couple in minutes until thick and glossy

- Scoop mixture into piping bag and pipe onto a tray with baking parchment, the meringues have a base of approximately 5cm

- Bake for 1hr, when ready turn off oven and let them sit inside the oven for 1hr to cool completely

- Whilst waiting blitz your pre bought pecan brittle into a crumb consistency

- Once ready, microwave temper your chocolate

- Dip the bottom of the meringue in the chocolate and then directly into the brittle

- Serve straight away or keep in an airtight container for up to 1 week

  

- Wipe your bowl and utensils with apple cider vinegar to eliminate residual fat which can cause meringues to deflate

- Use a round piping tip in your piping bag to create a smooth droplet shape

- If you prefer a dryer meringue you can cook it for an extra 30 min