Prosecco and chocolate meringues

Total time: 1hr 35m
Preparation Time: 30m

For 25 piece

Nutritional Information

Contains 56 Kcal, 1g Protein, 8g Carbohydrates, 2g Fat


  • Meringues
  • 2 fresh egg white
  • 1 pinch salt
  • 100 g finest sugar
  • 2 tbsp Prosecco
  • 1 tbsp cornflour
  • Decorate
  • 1 bag dark cake icing (approx. 120 g), melted
  • 50 g hundreds & thousands

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  • Meringues

    Beat the egg whites with the salt until stiff. Add half the sugar and continue beating until the egg whites turn glossy. Mix the prosecco with the cornflour in a small bowl, add to the rest of the mixture, beat briefly. Spoon the mixture immediately into a piping bag with a smooth nozzle (approx. 8 mm in diameter). Pipe out sufficiently well-spaced mounds each approx. 3 cm in diameter onto an oven tray lined with baking paper.
  • Bake/dry

    Cook for approx. 65 mins. in the lower half of an oven preheated to 100°C, using a wooden spoon to keep the oven door slightly open. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.
  • Decorate

    Put the glaze and hundreds & thousands each into a small bowl. Dip the meringues up to half way into the glaze, allow the excess to drip off, then dip into the hundreds & thousands, allow to dry.

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