baby chocolate meringues with chocolate orange curd

Prep:
20 min

Cooking:
20 min

Makes:
36-40 single meringues

Ingredients Method

3 egg whites

150g caster sugar

2 teaspoons cocoa, sifted

50g good quality dark chocolate, finely chopped or grated

Chocolate Orange curd

50g 70% dark chocolate, finely chopped, grated or melted

2 large egg yolks

25g caster sugar

Pinch salt

½ orange, zest and juice (50ml)

25g softened butter

Preheat the oven to 140’C (120’C fan-forced). Line two baking trays with baking paper.
In a clean, dry bowl whisk egg whites until soft peaks form. Gradually whisk in the sugar until stiff peaks form and sugar is dissolved. Fold the cocoa and chocolate and gently into the meringue. Using a spoon and your finger (or a piping bag), take a large teaspoonful of the mixture and push it off onto the tray with another spoon or you finger and shape it into a rough ball. Bake for 20 - 25 minutes.
For the chocolate orange curd: place egg yolks, sugar, salt, orange zest, strained juice and butter into a medium saucepan over very low heat. If you are unsure, place it over another pan of boiling water. Stir constantly until glossy and sauce-like. Remove from the heat and continue to stir for a minute. Stir through the grated chocolate until silky and smooth. Cool. (Cover with plastic wrap on top with prevent it forming a skin).
To serve; use a knife to spread curd on one side of a meringue, then sandwich together with another meringues. Repeat with all meringues.