Chocolate swirl meringues with praline and chocolate caramel sauce recipe
Our chocolate and brown sugar swirl meringues make an impressive dessert topped with the hazelnut praline and chocolate caramel sauce.
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Cooking tools:
- Hand mixer
- Food processor
- Rolling pin
- Oven
- Mixing bowl
- Saucepan
- Skillet
- Baking sheet
- Parchment paper
- Cutting board
- Chef's knife
- Spatula
- Whisk
- Spoon
- Measuring spoon
- Kitchen scale
- Zip-top bag
Ingredients
- 6 medium free-range egg whites
- 220g caster sugar
- 180g light brown muscovado sugar
- 50g dark chocolate, melted
- Raspberries to serve (optional)
- 100g blanched hazelnuts
- 150g caster sugar
- 400g thick greek yogurt
- 200ml double cream
- 100g caster sugar
- 50g salted butter, cubed
- 50g dark chocolate, chopped
- 50ml double cream
- You’ll also need…
- 3 baking sheets lined with non-stick baking paper; electric mixer
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