Gorgeously little bites of bliss – these little chocolate meringue sandwiches, filled with indulgent Lily O'Brien's Mega Milk chocolate, are so light and airy but also have a lovely chewiness to them, giving them the perfect combination of texture and sweetness.
Ingredients
- 125g icing sugar
- 1 tbsp cocoa
- 2 medium egg whites
For the filling
- 50g Lily O’Brien’s Mega Milk Chocolate (just under half a share bag)
- 2 tsp warmed skimmed milk
Method
- Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl and set aside. Whisk the egg whites until stiff using an electric mixer, then fold this into the dry ingredients.
- Fill an icing bag, fitted with a plain nozzle with the mixture (or you could use a large food bag and snip off the corner). Pipe 24 small blobs of meringue, about 3cm across, onto the baking sheet, leaving a little space between each. Bake for 15-20 mins and cool on the paper, then peel off and store in a tin for up to 1 week.
- To make the filling, place the chocolate into a microwave safe bowl and heat in the microwave in 30 second bursts, stirring until just melted. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the meringues together.
For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog
