Cinnamon and chocolate ganache meringues with vanilla sauce
These meringues are a thinner, crisper version which are easy to make and stack well in an airtight container, all ready for your party. I regret never properly learning how my grandmother made her special meringues. She had that perfect balance of crunch and chew and I am always looking for new tips and techniques to improve mine. I am constantly testing and tasting with the team at Vinnies.
Cinnamon meringues and chocolate ganache
|140 g||Caster sugar|
|80 g||Brown sugar|
|4||Eggs, whites only|
|2 Tbsp||Hazelnuts, chopped|
|200 g||Milk chocolate buttons, at least 52% cocoa solids|
- Heat oven to 110C. Place the egg whites and sugars in a metal bowl over a pot of simmering water and stir until the sugars are dissolved.
- Pour into the bowl of a freestanding mixer and whisk on high speed for 10 minutes.
- Fold in cinnamon, then spoon the mix into a piping bag.
- On a sheet of baking paper pipe out 12 spiral circles, then sprinkle half with hazelnuts, or you can use the back of a spoon to free hand flat circles of meringue mix.
- Bake for 2 hours, allow to cool completely before storing. They will keep for a week in an airtight container.
- Bring the cream to the boil. Place the buttons in a bowl and slowly pour the hot cream on to the buttons and whisk until smooth.
- Allow to cool and serve at room temperature.
- Sandwich a large spoonful of chocolate ganache between two meringues, making sure the nutty piece is on the top.
- Serve with vanilla sauce and fresh berries.
- Bring the milk to the boil.
- Whisk the yolks and sugar till smooth and light in colour.
- Carefully whisk in the boiling milk then pour this mix back into the milk pan and return to a low heat.
- Stir gently by slowly zig-zagging your wooden spoon across the bottom of the pan, moving the sauce as it begins to thicken and coats the back of the spoon.
- Do not be tempted to turn the heat too high or it will cause the sauce to split.
- Allow to cool, then strain through a fine sieve.