And with the Egg Whites - Make Chcoolate Meringues

If you go and have look at my post re Chocolate Puddings click here
There was quite a bit of the delicious Orange Whipped Cream leftover
It actually keeps in the fridge for several days. I think the alcohol helps

So after making the Mayo for the Chicken Salad, of course there was 2 egg whites to be used

I made these beautiful Chocolate Meringues, joined them together with the Whipped Cream
Yumo

I found the recipe for these on a blog by Helen Jackson called foodlovers.co.nz
They are very simple, probably easier if you have a stand mixer
Otherwise you will standing around for 10 minutes, beating, beating


    3 x large egg whites
    3/4 cup caster sugar
    1 teaspoon cornflour
    1 teaspoon cocoa
    1/2 teaspoon white vinegar
    2 teapoons boiling water
    50g quality dark chocolate, chopped

Method
Preheat oven to 110 C.
Whisk the egg whites until foamy and with the motor running

pour in the combined sugar, cocoa, cornflour and then vinegar and boiling water. 
Beat for 10 minutes until meringue is thick and glossy. 

Using a metal spoon fold through the chocolate taking care not to over mix.

Place large spoonfuls of mixture on a baking paper lined tray and bake for 1 hour or longer,
until meringues feel firm and almost hollow when tapped. 
Place a wooden spoon in the oven door and turn the oven off. 
Leave the meringues in the oven for 30 minutes or longer before removing.

These meringues should be chewy on the inside and crisp on the outside.
Join together with whipped cream
These are quite large but they are going to be dessert for my Grand Kids
They like a bit of Sugar