3 egg whites
1 cup caster sugar
edible gold leaf (available from
100 grams white chocolate, chopped
2 tablespoons cream
Preheat oven to 85°C.
Beat the egg whites to soft peaks. Gradually beat in the sugar, one tablespoon at a time, until thick and glossy. (This takes about 10 minutes.)
Spoon into a piping bag fitted with a large plain nozzle and pipe 50 cent-sized meringues onto trays lined with baking paper.
Bake for three hours, then turn the oven off – don’t open the door – and leave meringues inside to cool overnight.
To decorate: Tear small pieces of gold leaf and use tweezers and a small soft paintbrush to gently apply to the meringues. If the leaf doesn’t stick, rub the meringues with a little water.
To finish: Pipe ganache onto the bottom of one meringue and sandwich together with a second meringue. Repeat with the remaining meringues.
Heat cream to a simmer, stir in white chocolate until smooth. Leave to cool then beat until fluffy.
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