It’s almost December and at this time of year, the fact that “it’s nearly Christmas!” is generally used as an excuse to gorge on pre-season mince pies and mulled wine. Don’t get me wrong, I like early festive treats as much as the next person, but I do find that all of this early munching kind of ruins the excitement of the gorgathon that occurs on the day itself.
I’ve therefore been trying to find a (reasonably) healthy balance – making tasty puddings that aren’t going to give me the pastry sweats or make me totally sick of cinnamon and allspice, but still deliver that satisfying, sugary hit – and these bad boys are just the ticket.
If you’re also looking for a dessert that’s a little less naughty but just as nice, try these tasty chocolate meringues, adapted from a recipe by the lovely Rachel Allen.
3 egg whites
50g plain chocolate, grated
150g golden caster sugar
1/4 tsp vanilla extract
Preheat your oven to 140C.
Whisk the egg whites until stiff peaks form and you can tip the bowl upside down over your head without getting egg-shampooed.
Gradually whisk in the sugar until the mixture is thick and glossy.
Gently(!) fold in the chocolate and sifted cocoa, being careful to keep as much air in the mixture as possible.
Pipe or spoon your meringues onto a baking tray lined with greaseproof paper, and put them in the oven for 40 minutes.
Turn off the oven, with the meringues still inside, and leave them to cool.
Once the meringues are cooled, carefully peel them from the greaseproof paper, and enjoy!