Crunchy & Soft Clouds
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3 egg whites (90g/3 ozs)
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3/4 cup caster/superfine sugar
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1/2 teaspoon cream of tartar
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1/2 teaspoon white vinegar
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2 tablespoons cacao nibs
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2 tablespoons pearl sugar
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100grams dark chocolate
You will also need a piping bag
Step 1 - Preheat oven to 100C /212F. In a clean bowl, whip egg whites until soft peaks form and then add caster sugar one tablespoon at a time until shiny stiff peaks are formed and you can tip the bowl upside down without it moving (don't try this on someone's head! ;) ). Fold in cream of tartar and white vinegar well.
Step 2 - Fill a piping bag with a plain 1 cm nozzle (or you can use a star tip too) and pipe 4cm rounds onto 2 baking trays lined with baking parchment. They will spread a little so don't pipe them too close together. Sprinkle over with cacao nibs and pearl sugar. Bake for 1 hour. They should still be soft and gooey in the centre.
Step 3 - Melt chocolate in double boiler or microwave and dip the bottoms into the bowl using a thin palette knife to remove and place back on parchment paper to set.