This is a decadent chocolate meringue sandwiched with cream and chocolate that makes a wonderful (but still light) tea-time treat.
These make an excellent alternative to traditional tea-time cakes, particularly if you want a little something with your tea or coffee, but do not want it to be too heavy.
2 egg whites
110g (4 oz) caster sugar
2 tsp instant coffee (dissolve in 1 tsp hot water)
40g (1 1/2 oz) dark chocolate (at least 70% cocoa solids)
75ml (5 tbsp whipping cream)
2 tsp icing sugar, sifted
Add the egg whites to a clean and dry bowl. Whisk until they hold in stiff peaks then add 1 tbsp sugar and whisk until combined. Repeat the adding and whisking process with the remaining sugar until all the sugar has been incorporated and the egg whites are stiff and glossy. Now beat in the dissolved coffee.
Line two baking trays with greaseproof (waxed) paper then drop the meringue by the tablespoons onto the baking trays. Flatten the tops slightly then repeat this process to form 16 rounds.
Transfer to an oven pre-heated to 150ºC (Gas Mark 2) and bake for 60 minutes. At this time turn off the oven and leave the meringues to cool for 60 minutes more.
For the filling, melt the chocolate in a small pan over medium heat. Whip the cream in a bowl until it holds in soft peaks. Now stir in the chocolate and the icing sugar. The cream should firm-up as the chocolate cools and sets. Wait until the mixture is firm enough to sandwich a pair of meringues together.
The unfilled meringues can be stored in an air-tight tin — they will keep for up to 5 days.