• Egg whites 4
• Superfine sugar 1 cup
• Cornstarch 1 tsp
• Dark chocolate(grated) 1, 1/2 ounce
• To complete:
• Dark chocolate 3, 1/2 ounces
• Heavy cream 2/3 cup
• Confectioners sugar 1 tbsp
• Brandy(optional) 1 tbsp.

Beat the egg whites until they are standing in soft peaks, then gradually beat in half the superfine sugar.
Continue beating until the mixture is very stiff and glossy.
Carefully fold in the remaining sugar, the cornstarch, and grated chocolate with a metal spoon or spatula.
Spoon the mixture in a pastry bag fitted with a large star or plain tip.
Pipe 16 large rosettes or mounds on the lined cookie sheets.
Bake in a preheated oven at 275F for about 1 hour changing the positions of the cookie sheets halfway through cooking.
Without opening the oven door, turn off the oven, and leave the meringues to cool in the oven.
Once cold, carefully peel away the baking parchment.
Melt the dark chocolate and spread it over the base of the meringues.
Stand them upside down on a wire rack until the chocolate has set.
Whip the heavy cream together with confectioners sugar and brandy until the cream holds its shape.
Spoon into a pastry bag and use to sandwich the meringues together in pairs and serve.

by Pak101.com (few years ago!) / 758 views