Ghostly Meringues with Chocolate Sauce
An amusing way to serve meringues for a Halloween party. Just dip the ghosts into the rich chocolate ganache sauce and enjoy!
3 egg whites
175g (6 oz) caster sugar
Little cocoa powder, about 5g, sieved
Chocolate sauce to serve:
100g dark chocolate, melted
55ml (2 fl oz) cream
Whisk the egg whites until stiff, and then gradually whisk in the sugar, a teaspoon at a time. Secure a sheet of Bake-O-Glide to the AGA cold plain shelf with a smear of meringue in each corner.
Pipe 25 ghostly shapes onto the Bake-O-Glide – using a plain nozzle, 1.5mm, in a piping bag. Pipe three blobs of meringue on top of each, each smaller than the one below and finish with a ‘tail’. Reserve a little meringue mixture, about a heaped tablespoon.
Mix the tablespoon of meringue with the cocoa well together and place in a piping bag. Pipe two eyes onto each meringue.
4 and 5 oven AGA: Place the meringues in the centre of the Warming Oven and leave to dry out for about 2 – 2½ hours, turn the plain shelf after about 1 ½ hours.
2, 3, 4 and 5 oven AGA: Place in the Simmering Oven to dry out, for about 2 hours. Turn the plain shelf after an hour. If lightly coloured but not quite cooked remove from oven and place on a chef’s pad on the Simmering Plate lid and leave for a few hours or overnight.
Whilst the meringues are drying out put the chocolate into a bowl and place on the Warming Plate or on the AGA top plate (stand on a fold of kitchen paper or cork mat so as to protect the enamel from scratching) to melt. When the meringues are cooled mix the melted chocolate with the cream and place in a bowl to serve with the ghosts – just dip in and enjoy! Also delicious served with fresh fruit, such as banana, as extra ‘sides’.