Dark chocolate woodland meringues from Sweet (page 319) by Yotam Ottolenghi and Helen Goh

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Notes about this recipe

  • elysedc on December 28, 2022

    These were so scrumptious. Followed the meringue recipe exactly, meringues came out perfect and crispy! My husband preferred the white chocolate version of these, while I thought these were the best ever. Used very dark chocolate for the coating, swapped hazelnuts for toasted almonds, they were divine. Only potential issue was they did take some time to dip and coat (I got closer to 100 out of this recipe), and needed to rewarm the chocolate a few times -- all fine, except beware of dipping the delicate meringue into the warm chocolate for too long, as it will start to melt!

  • Astrid5555 on December 27, 2021

    Adding a very small amount of baking powder results into very crispy meringues every time, this is genius. Dipping the meringues into the chocolate and coating them with hazelnuts is very fiddly but so worth it!

  • eliza on December 18, 2019

    These are so so good. I made my meringues way ahead of time as I was sure they would last well in an airtight tin. I did the chocolate hazelnut coating the night before and they held up well. That being said, these are quite fragile and are really finicky to dip and coat so be sure to have plenty of time set aside to finish them. They are very sweet, but are as light as air and the flavours blend beautifully. Everyone loved these! These are worth the time and are definitely on my repeat list for special occasions.

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