Truf­fle Meringue Wreath

Australian Women’s Weekly NZ - - SWEET DELIGHTS -

MAKES 10 meringues and 40 Truf­fles PREP TIME AND COOK TIME 1 hour 45 min 300g NESTLÉ BAK­ERS' CHOICE Dark Cook­ing Choco­late, melted 395g can NESTLÉ HIGH­LANDER Sweet­ened Con­densed Milk 1 cup (100g) red vel­vet or choco­late cake crumbs Fine gold shim­mer pow­der, finely crushed pis­ta­chios and NESTLÉ BAK­ERS CHOICE Co­coa, to coat MERINGUE 4 egg whites 1 cup (220g) caster su­gar 1 cup (250ml) thick­ened cream Fresh cher­ries and choco­late curls, to dec­o­rate

1 Com­bine NESTLÉ BAK­ERS' CHOICE Dark Cook­ing Choco­late, NESTLÉ HIGH­LANDER Sweet­ened Con­densed Milk and crumbs in a large bowl. Re­frig­er­ate 1 hour or un­til firm. 2 Pre­heat oven to 120°C (100°C fan-forced). Grease a large oven tray. Draw a 25cm cir­cle on a sheet of bak­ing pa­per. Turn, pen­cil-side down, on tray. 3 MERINGUE Beat egg whites in a bowl with an elec­tric mixer un­til soft peaks form. Grad­u­ally add the caster su­gar, beat­ing un­til su­gar is dissolved, about 10 min­utes. 4 Trans­fer meringue mix­ture to large pip­ing bag with 1cm noz­zle. Pipe 10 small meringues around the in­side of the cir­cle. Make an in­dent in the top of each with the back of a spoon. Bake 50 min­utes – 1 hour or un­til dry to touch. Cool in oven with door ajar. 5 Roll 2 tea­spoon­fuls of truf­fle mix­ture into balls. Sprinkle one-third of the truf­fles with crum­bled gold shim­mer pow­der. Roll one-third in nuts and re­main­ing in sifted NESTLÉ BAK­ERS CHOICE Co­coa. Place on a tray; re­frig­er­ate un­til firm. 6 Dec­o­rate with fresh cream truf­fles, cher­ries, choco­late curls, and baby mint leaves, if de­sired.

Truf­fles can be kept in an air­tight con­tainer for up to 4 weeks and can be a thought­ful home-made gift for Christ­mas.

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