After making lemon meringues on Saturday, I was inspired; I wanted to make a treat which was bite-sized and would go well with a nice cup of tea. As I bought too many eggs, I was swayed to make another, yet very different meringue recipe. This is what I came up with.
- 4 egg whites
- 250 grams caster sugar
- 100 grams dark chocolate
- First, set up a bain-marie, as we are making a swiss style meringue. Then, preheat oven to 130c.
- In a metal bowl, combine egg whites and sugar. Place the bowl over your pot of simmering water, stirring constantly with a wooden spoon. Remove from heat when the mix is too hot to touch.
- Take off the heat and whisk the mix until firm and it has doubled in volume. You will get the best results with an electric whisk.
- Melt the chocolate (best with bain-marie) and fold into the meringue, leave it a bit uneven for a more marbled effect. Use two teaspoons to place small balls of the mix on a tray with baking paper. Bake for 35min.
Your finished product should be crisp on the outside with a gooey liquid centre. Stuff entire meringue in your mouth and enjoy.
For the honeycomb:
- 1 tsp bicarbonate of soda
- 75g / caster sugar
- 2 tbsp golden syrup
- Flavourless oil (such as vegetable oil), for greasing
For the topping:
- 120g bar Cadburys dairy milk
- Double Decker bar
- Handful of raisins/sultanas
- Knob of unsalted butter
1. First, make the honeycomb. Have a wire whisk and an oiled baking tray set out on the side. Put the sugar and golden syrup into a saucepan and put on a very low heat. Warm gently for 10 minutes, until all of the sugar has disolved, stirring occasionally with the wooden spoon.
Once the sugar has completely melted, turn up the heat to medium. Once the mixture has started to boil, leave to bubble without stirring until it turns golden-brown. Turn off the heat under the pan. Cover one of your hands with a dry tea towel or oven glove for protection, then take hold of the pan handle. Add the bicarbonate of soda and quickly whisk in for a couple of seconds only. The mixture will froth vigorously and you need to take great care as it’s extremely hot.
Quickly pour the mixture into the middle of the oiled baking tray. Don’t spread it out or touch. Sprinkle on the raisins and leave it to cool. This should take about 30 minutes.
2. Next, chop the double decker into small pieces and melt in a bain-marie with a teaspoon of butter. Once the mixture has melted, use a wooden spoon to smooth and spread across the honeycomb in the tray.
3. Next, melt your Cadbury’s dairy milk bar over a bain-marie. When the chocolate is smooth and shinny, pour onto the honeycomb and, using a pallet knife or the back of a spoon, smooth over your honeycomb and leave to set.
4. Once set, eat as it is or with some ice-cream. I’ll be having it with some Ben & Jerry’s
I loved Rice Krispy cakes as a kid, but they do lack inspiration. These are a bit more fun and the fruitiness of the raisins and strawberries takes the edge off the sweet marshmallows. Perfect for parties or summer picnics (If summer ever comes).
For this recipe you will need a 28x18cm baking tin or similar to press the mixture into.
- 50g Unsalted butter
- 200g Marshmallows
- 125g Rice Krispies
- 200g Chocolate raisins
- 360g Milk Chocolate (I used Cadburys)
- Strawberries for decorating
1. Start by lining your baking tin with some cling film this will make the squares easy to remove.
2. Next, place your butter and marshmallows in a sauce pan on a low heat. Don’t worry if they look a bit like this, they’re supposed to.
Leave until the mixture is smooth and runny, turn off the heat and then fold in your rice crispies making sure they’re all covered. Add the raisins into the mixture, then spoon into your lined tray making sure to flatten the mixture. Now leave in the baking tray to cool, have a nice cup of tea and eat any remaining chocolate raisins.
3. Now its time to melt the chocolate. Break up your chocolate into small squares and place in a bain-marie. Never let the water boil just leave it at a simmer. Once your chocolate is smooth and runny remove from the heat and spread over the top of your Rice Krispies.
5. The time the chocolate takes to cool will depend on the chocolate you use. But anywhere between 10-40minutes. You can put the tray in the fridge but if its still warm it will lose its shine.
6. When the chocolate is set, cut into squares and garnish with half a strawberry. Alternatively you could use cupcake cases instead of a baking tray for this recipe. I would recommend doing this if your having a party as these are very sticky.