Every year in Spain, around this time, you’ll see little meringue towers dipped in chocolate with little eyes and arms to represent the hooded Holy Week costumes of the region. I thought I would take inspiration from these and create some peppermint meringue bites dripped over with luxuriously dark chocolate.
- 150 G Sugar
- 110G Butter
- 1 Beaten Egg
- 150 G Plain Flour
- 3 tsp Cocoa Powder
- 4 Egg Whites
- 2 tsp Peppermint
- Juice of 1/2 a Lemon
- 250G Castor Sugar
- Dark Chocolate
- 1 tbsp Olive Oil
1, Beat the sugar and butter together until creamy and add in the beaten egg. Continue to mix these together.
2, Add in the flour and chocolate powder and mix together until you have a soft and silky batter.
3, Line an oven dish with greaseproof paper and a sprinkle of flour or icing sugar and lay you biscuit shapes by rolling our small balls in the palm of your hand and flattening, leaving them a few mm thick.
4, Place your tray in the oven and leave them at 180 C for about 10 minutes. Remove once ready and leave them to cool on a rack, Careful though as they will be soft.
5, Prepare your meringue by beating the whites of 4 eggs until stiff and peaked, then slowly add in the sugar bit by bit until everything is mixed together.
6, Add 2 tsp of peppermint essence and the juice of half a lemonto your meringue mixture and continue to beat.
7, When ready set aside, lay your biscuits out on a tray or board and fill a pipping back with your meringue mix, then pipe this onto each biscuit. When you’re satisfied place these in the fridge to cool and harden slightly whilst you prepare the chocolate.
8, Melt your chocolate in a bowl with a tbsp of olive oil placed over a pan of hot water. Stir until everything is melted and allow this to cool off for a few minutes.
9, Bring your meringue out from the fridge and using a spoon drizzle the chocolate over everything. When you’re done, put these back in the fridge for a few minutes to allow the chocolate to harden and enjoy.