CALOR IN THE COMMUNITY

Mini Fruit Meringues filled with

makes 20

Ingredients

- 2 large egg whites, at room temperature
- 125g/4oz caster sugar

For the white chocolate mousse:
- 125ml/4floz whipping cream
- 100g/4oz white chocolate, melted
- 1 large egg white
- mixed fruit to decorate
- fresh mint

Method

Pre-heat the oven to gas mark 1/2 / 120^oC

- Put the egg whites into a clean bowl and whisk until they
form soft peaks. Now add the sugar 1 tbsp at
a time, whisking well after each addition. Whisk
until the egg whites are glossy.
- Using two teaspoons, place walnut sized spoonfuls
of meringue onto a baking sheet lined with non-stick
baking parchment. Make an indent in the centre of each
meringue by using the back of the spoon.
- Place in the oven and bake for 1 hour.
- Allow to cool before removing from the paper.

To make the chocolate mousse
- Whip the cream until you have soft peaks and do
the same with the egg white. Fold the melted chocolate
into the whipped egg white, then fold in the cream.
- Cover and chill in the fridge for 15 minutes, then place in a
piping bag with a star nozzle fitted.

Pipe a little of the mousse on top of each meringue and
decoratewith a selection of fresh fruit.Garnishwithmint and
serve immediately.