Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.
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"These simple meringues can be served alone or used to make a dessert with a chocolate filling," says Waters. We've sandwiched ours with Waters' chocolate ganache (see recipe in Note).
Note For chocolate ganache, chop 200gm bittersweet chocolate and place in a small bowl. Bring ½ cup cream to the boil, then pour onto the chocolate. Let the chocolate melt into the cream for 1 minute. Working from the centre of the bowl out, slowly stir until all combined into a shiny mixture. Spoon the ganache into a piping bag with a small tip. Place half the meringues on the bench, smooth side up, and pipe a dollop of ganache 2.5cm in diameter onto the centre of each. Sandwich with remaining meringues, pressing gently to spread out the ganache. This recipe is from The Art of Simple Food II ($40, hbk) by Alice Waters, published by Clarkson Potter and reproduced with GT style changes.
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