Happee Monkee

I know, I know it’s a bit late for an Easter post, but like they say, better late than never eh? During the long Easter weekend, G’s aunt Helen came up to Melbourne to paint. Most people paint scenery, flowers or a portrait but Helen, dear Aunty Helen loves painting houses. For some time she has decided that G’s parents’ home wanted a nice new coat of yellow (hello!). So with great gusto she drove all the way from Kangaroo Island with one sole intention: to paint.

While they fixed wood with Builder’s Bog, I thought it’d be nice to make something for afternoon tea. I had baked a fruit tart earlier that required four egg yolks and me being me, hate seeing the whites go to waste, I had a brainwave to used it for meringues. And in the spirit of Easter I sandwiched it with a little chocolate ganache.

It didn’t take long for the painters to finish the lot (especially Aunty Helen who’s a manic chocolate addict). But I didn’t mind. I’ve never protested to anyone finishing up food and I won’t start now.

Itsy Bitsy Meringues

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• 4 egg whites (150ml)
• 1 cup caster sugar
• 2 tsps cornflour
• 1 tsp white vinegar

Method:

1. Preheat the oven to 150C.
2. Place the egg whites in the bowl of an electric mixer and beat until soft peaks form.
3. Gradually add the sugar and beat until glossy.
4. Sift the cornflour over the mixture and fold through with the vinegar.
5. Pipe mixture on baking trays lined with non-stick baking paper.
6. Place in the oven, reduce the heat to 120C and bake for 25 – 30 minutes.
7. Turn the oven off and allow the meringues to cool while still in the oven.

Note: Measure the egg whites accurately for perfect meringues.

Chocolate Ganache Filling (Makes 3/4 cup)
Place 100g chopped dark couverture chocolate and 1/2 cup cream in a small saucepan over low heat. Stir until melted and glossy. Refrigerate until cool.

Related posts:

1. French Chocolate Cake
2. Chewy Chocolate Chip Cookie
3. Flourless Chocolate Orange Cake
4. Brownies with White Chocolate