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Snickers Chocolate Meringues

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Snickers Chocolate Meringues

Yield Makes 6 meringues 1x
Prep: 180 minutesCook: 30 minutesTotal: 3 hours 30 minutes

Light and fluffy chocolate meringues, topped with whipped chocolate cream, Snickers bars, dark chocolate and peanut butter.

Ingredients

  • 4 egg whites
  • 200 grams (1 cup) caster sugar
  • 1 tablespoon dutch processed cocoa
  • 480 ml (2 cups) thickened or heavy cream
  • 2 tablespoons dutch processed cocoa
  • 3 tablespoons icing or powdered sugar
  • 200 grams (1 and 1/2 cup) Snickers bars, chopped
  • 75 grams (1/2 cup) good quality dark chocolate
  • 60 grams (1/4 cup) smooth peanut butter

Instructions

  1. To make the meringues, line two baking trays with baking or parchment paper. Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced.
  2. Add your egg whites into a large mixing bowl or the bowl of your standing mixer. Beat on low for a minute or two until the egg whites start to turn white and foamy, then turn up to medium and until soft peaks form. At this stage, continue to beat and slowly add in your sugar, just one tablespoon at a time. Once all the sugar has been added, your mixture should be stiff and glossy and almost tripled in volume.
  3. Once the egg whites have formed stiff peaks, spoon your meringue mixture onto your baking trays. I do three per tray. Try and make all the meringue mounds a similar size. Then pop in the oven for 30 minutes. Turn the oven off and leave the meringues inside for 2-3 hours. This will help them to slowly cool and will reduce any cracks. Then remove from the oven and store in an airtight container until you are ready to decorate.
  4. Next, add your cream into a large mixing bowl and beat with an electric mixer until the cream is whipped. Sift in the cocoa powder and icing sugar and gently fold through. Then spread a generous amount of cream onto each meringue. Top with chopped snickers. Then melt your chocolate in the microwave, stirring in between 10 second bursts, and drizzle over the top. Microwave your peanut butter for 20 seconds or until it is loose enough to drizzle and add it also to your meringues. Enjoy!

Notes

If you don’t have dutch processed cocoa on hand, just use regular cocoa powder.

Author: Jessica HolmesCategory: DessertCuisine: American
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