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

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • elysedc on December 28, 2022

    Followed the meringue recipe exactly, meringues came out perfect and crispy! I think I preferred the dark chocolate version of these, although these were still very very good. Swapped freeze dried strawberries for different colors of sprinkles to make "elf hats." 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 the crushed freeze-dried strawberries is very fiddly but so worth it! Preferred the chocolate-hazelnut version though.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.