Mandarin chocolate meringue nests

Ingredients:

• 2 slabs (100g each) dark chocolate 
• 3 egg whites 
• Pinch salt 
• ⅓ cup (80g) castor sugar
• ¼ cup (60ml) cream
• 3 mandarin oranges, segmented
• Handful pomegranate rubies and fresh mint, to serve

Method:

1. Preheat oven to 120°C. Line 1 large or 2 smaller baking trays with baking paper.
2. Melt 1 slab (100g) chocolate in a glass bowl over a pot of simmering water.
3. Remove from heat to cool slightly.
4. Whisk egg whites with salt in a separate bowl to medium peaks.
5. Whisk in castor sugar, a teaspoon at a time. Whisk until sugar is dissolved. 
6. Add ¼ melted chocolate and gently stir through meringue mixture.
7. Fold through remaining chocolate. 
8. Dot tablespoonfuls of meringue on baking tray and make a hollow in the centre of each. 
9. Bake for 40 minutes until crisp. 
10. Melt the other slab of chocolate with the cream. 
11. Fill each meringue nest with a spoonful of this melted chocolate. 
12. Top with mandarin segments. 
13. Garnish with pomegranate rubies and fresh mint, and serve.

COOK’S NOTE: If you’re making the meringues in advance, keep them crisp in an airtight container.

Browse more baking recipes here.