meringutangs

Rachel Goodchild created these for the Palmoff campaign at the Auckland zoo and won first prize. Truly delicious!

Meringutans

Ingredients:
For Meringues
3 egg whites
1 cup castor sugar
A few drops of yellow and red food colouring
1 tablespoon of malt vinegar
1 teaspoon of corn flour
1 teaspoon cocoa
For Ganache
100 gm of Whittaker’s milk chocolate
3 tablespoons of cream.
½ teaspoon of orange essence

Method:
1. Beat egg whites till the soft peak stage
2. Beat in castor sugar slowly, one teaspoon at a time till thick and glossy. This should take about 10 minutes.
3. Beat in food colouring, vinegar corn flour and cocoa.
5. Put lots of heaped teaspoons of the meringue mixture (for the child meringutans) and fewer heaped tablespoons of the mixture (for the adult meringutans) on an oven tray lined with baking paper.
4. Bake in low oven 110-120 degrees C for about 45 minutes until the meringues are crisp and dry.
5. While they are baking melt the chocolate and then stir in 3 tablespoons of cream and ½ teaspoon of orange essence to make the chocolate ganache.
6. When cold fill with chocolate ganache mixture and arrange on plates in meringutan families.