Ingredients
Meringue Ingredients :
4 medium egg whites
250g caster sugar
50g cocoa powder (sieved)
Ganache Ingredients:
400g FAGE Total
250g good quality milk chocolate
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Steps
- Line two flat baking sheets with parchment paper
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Using an electric hand whisk or machine whisk at high speed, whisk the egg whites and half of the sugar until thick. Turn the speed of the whisk down a little and gradually add in the rest of sugar. You should be left with a very thick and shiny mixture. Fold the sieved cocoa powder into the mixture.
- Fill a piping bag (with a star shaped nozzle) with the meringue mixture. Holding the piping bag upright, carefully pipe 5cm rosettes (see picture), approx 5cm apart on to the baking trays.
- Bake the meringues gently in a pre-heated oven until dry to touch (275F / 140C / Gas Mark 1). Once the meringues are ready, take them out of the oven and leave to cool. (Store in an air tight container, NOT in the fridge)
- Place the chocolate in a bowl and melt over a saucepan of simmering water. When the chocolate is melted, whisk in the yoghurt and refrigerate for 30 minutes.
- Using a star shaped nozzle and piping bag, pipe a generous amount of ganache in between two meringues. Sandwich together and dust with cocoa powder for garnish.
