Having already tried out Sugar and Crumbs Jaffa Twist Natural Flavoured Chocolate Icing Sugar, I turned by baking attention to their Chocolate Milkshake version. I have been really impressed with both icing sugars that I have tried, ultra fine and both smell so divine, they really are an absolute joy to use.
As with the Jaffa Twist icing sugar, I wanted to use the Chocolate Milkshake for something different too. I decided to go against the majority of baking advice out there and make meringues with icing sugar instead caster sugar, and mini ones at that! They are wonderfully crunchy on the outside but still with a little chew on the inside…. and wait till you see what I’ve got planned for the filling!!
INGREDIENTS (makes 20 bite-size meringues)
1 Large Egg (at room temperature)
Sugar and Crumbs Chocolate Milkshake Icing Sugar (I’ll specify the weight in a bit)
- Preheat your oven to 100 C / 200 F / Gas Mark 1.
- Separate the white from the yolk, placing the white into a bowl and discard the yolk.
- Weigh the egg white and take a note of the amount as you will need double this amount of Icing Sugar. (My Egg White weighed 38g, so I used 76g of Icing Sugar)
- Place the egg white in a metal or glass bowl (it must be spotlessly clean) and begin whisking on a low speed with an electric hand mixer. Once bubbles start to form in the egg white, increase to high speed and continue to whisk until stiff peaks form and you can turn the bowl upside down without the egg white falling out.
- Begin whisking again at full speed and add one large tablespoon of the Icing Sugar at a time, waiting around one minute in between each spoonful being added. Once all the Icing Sugar has been added, stop whisking. Don’t worry about the mixture getting back to the stiff peaks stage, just ensure that all the sugar has been combined and the mixture is smooth and shiny.
- Cut a piece of parchment paper to fit a baking sheet. Take a small amount of your meringue mixture and dab a small amount under each corner of the parchment paper before placing it onto the baking sheet. This will keep the paper flat.
- Take a teaspoon’s worth of the mixture and drop it onto the parchment paper, creating a small circle, with the back of the spoon as you go. Repeat until you have used up all the mixture.
- Place the baking sheet into the oven for two hours until the meringues can be easily lifted off the paper. Switch off the oven and allow them to cool completely inside the oven.
HINTS AND TIPS
The meringues can be stored in an air-tight container for up to two weeks.
These are delicious as they are but what about making them even more naughty……..
Take a spoonful of smooth peanut butter ( I used Whole Earth Peanut Butter as it’s not as sweet) and mix it with some Chocolate Milkshake Icing Sugar in a small bowl. Place the bowl into the microwave and heat on full for around 30-40 seconds to soften. Remove from the microwave and give it a good stir and then spread some of the mixture with a butter knife onto one of the meringues and then top it with another meringue……. Tastes awesome, doesn’t it? I literally couldn’t stop eating them!
Thank you again to Sugar and Crumbs for sending me these icing sugars. I responded to their request for bloggers to review their new flavours. All opinions are my own and I am now officially hooked! Just need to decide which of their 25 flavours I’m going to try next!!
Melanie, Food Adventurer