Chocolate And Hazelnut Meringues

Directions

1. Redcurrants blackberries kumquats cape gooseberries dipped in caramel and shavings of chocolate to serve
2. Line two baking sheets with non stick baking parchment.
3. Place nuts in a food processor with 3 level tbsp caster sugar.
4. Process to fine pwdr.
5. Add in chocolate and pulse till minced.
6. In a large grease free bowl whisk the egg whites till stiff whisk in remaining caster sugar a spoonful at a time till mix is stiff and shiny.
7. Mix in nut mix.
8. Place spoonfuls of the mix in six small rough mounds about 90mm diameter on the baking sheets.
9. Cook on the top runners and the floor of the simmering ovenfor about 1 hour changing the shelves over after 45 min or possibly till the meringues will just peel off the paper.
10. Gently push in the base of each meringue to create a deep hollow; return to the ovenfor 1 to 2 hrs or possibly till crisp and dry.
11. Allow to cold; store in an airtight container for up to one week.
12. Whisk cream till it just holds its shape; spoon three quarters on to the meringues.
13. Leave in the fridge to soften for up to 2 hrs.
14. Decorate each meringue with the remaining cream fruits and chocolate; serve immediately.
15. aga tip: to make the caramel dissolve 125g caster sugar in a small heavy based pan on the simmering plate. Bring to the boil and bubble till a golden brown caramel colour. Dip each cape gooseberry into the caramel then place on an oiled baking sheet till cold. Mini versions of these meringues are lovely to serve with after dinner coffee Allowing them to stand after filling ensures they heat in the mouth.
16. Serves 6