Ingredients (for the meringues):
- 150g caster sugar
- 3 large eggs (only egg whites)
Ingredients (for the ganache):
- 75g dark chocolate
- 75g milk chocolate
- 150ml double cream
Preheat the oven to 135C/275F/Gas mark 1.
Separate the egg whites from the egg yolks, making sure no yolks get mixed in with the whites (you do not need the egg yolks for this recipe). Place the egg whites into a large bowl. Use an electric whisker to beat the egg whites until they form stiff peaks, and the mixture can stand by itself.
After the egg whites can form stiff peaks, add 1 tablespoon of the caster sugar, and carry on with whisking the mixture. Add a tablespoon of the sugar every 20 seconds or so, while continuing to whisk the mixture. The mixture should be shiny and thick.
Line two baking trays with baking paper. You can use a teaspoon and scoop each meringue onto the baking trays, or you can pipe them on (how to pipe tutorial). Make sure to leave enough space between each meringue. There should be about 12-18 meringues made (depending on the specific size you choose to make them).
Bake the meringues in the preheated oven for 60-70 minutes, until they can be easily lifted clean off the baking paper. Leave the meringues to cool completely.
While the meringues are cooling, make the ganache:
Chop both the dark and milk chocolate into small chunks, and place them in a heatproof bowl.
Pour the double cream into a saucepan, and leave on medium heat over the hob until it is slightly bubbling (boiling) – when it reaches this point, remove from the heat. Pour the heated cream into the heatproof bowl with the chocolate. Stir the mixture until it is smooth and glossy. Leave the ganache to cool (the ganache will become thicker while it is cooling).
When both the ganache and the meringues are completely cooled, use a teaspoon and spread about a spoonful of the chocolate ganache onto a meringue. Do this with half of the meringues, and then sandwich the rest of the meringues together.
Enjoy!
Boom Bakes 