These feather-light mouthfuls of meringue and whipped cream are a revelation - who knew something so simple could be so good? They're very versatile, too, lending themselves to any number of flavour variations. We've opted for a choc-orange combination with a hidden ganache centre. They're best eaten as soon as they're assembled while the meringue is still crisp.
- 300 ml thickened cream
- 100 gm double cream
- 1 tbsp Cointreau
- To serve: finely grated bitter chocolate (80%-85% cocoa solids) and thinly sliced candied orange
Candied orange ganache
- 60 ml pouring cream
- 20 ml Cointreau
- 75 gm dark chocolate (53%-60% cocoa solids), finely chopped
- 25 gm milk chocolate, finely chopped
- 40 gm candied orange, diced
- 120 gm eggwhite (about 3)
- 120 gm caster sugar
- 120 gm pure icing sugar, sieved
- Finely grated rind of 1 orange
- 1For candied orange ganache, bring cream and liqueur to a simmer in a saucepan over medium-high heat, add chocolate, remove from heat and stand for 5 minutes, then stir until smooth. Stir in candied orange and refrigerate until just firm (1-2 hours), then transfer to a piping bag with no nozzle attached and set aside at room temperature.
- 2For orange meringues, preheat oven to 120C (with no fan). Whisk eggwhite, sugar and a pinch of salt in an electric mixer until firm peaks form (6-8 minutes), fold in icing sugar and rind, spoon into a piping bag fitted with a 1cm fluted nozzle and pipe into 12 paper patty cases. Bake until crisp but not coloured (1-1¼ hours), turn off heat and cool completely in oven (2 hours). Store in an airtight container for up to 2 days.
- 3Whisk creams and liqueur in an electric mixer to soft peaks, then transfer to a piping bag fitted with a 1cm fluted nozzle.
- 4To serve, pipe a small dollop of ganache in the centre of each meringue, then pipe cream over the top in concentric circles to form a high peak. Scatter with grated chocolate and candied orange, and serve immediately.