Gingerbread Chocolate Meringue Cookies Recipe
Frour Saturday newspaper The Weekend West. NOTE full recipe title is Gingerbread Chocolate Meringue Cookies With Warm Brandy Custard. Times are estimated
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Ingredients
- 100 grams brown sugar
- 3 cups icing sugar, sifted (360 grams)
- 1 tablespoon cornflour
- 1 cup cocoa, good quality (100 grams)
- 30 grams dark chocolate, (70% cocoa) chopped
- 1 tablespoon ground ginger
- 3 teaspoons mixed spice
- 3 egg whites, plus 1 whole egg (use 55g eggs for this recipe), whisked together until foamy
- BRANDY CUSTARD:-
- 6 egg yolks
- 1/2 cup (110g) caster sugar (110 grams)
- 2 teaspoons vanilla bean paste
- 600 ml cream, pure thin
- 1 cinnamon quill
- 100 ml brandy
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