- 220g caster sugar
- 3 egg whites
- 100g milk chocolate
- 100g white chocolate
- Fresh berries and cream to serve
Preheat oven to 220°C / 200°C fan assisted and line 2 large baking trays with parchment paper, set aside.
Pour caster sugar into another large dish lined with parchment paper then heat in the oven for 7-8 minutes. It’s okay if the sugar starts to melt and brown around the edges.
Start whisking the sugar in a large bowl with an electric mixer on medium speed until it begins to look frothy, then increase speed and whisk until stiff peaks form. The sugar should be ready at this point.
Remove sugar from the oven and immediately turn oven down to 120°C / 100°C fan assisted, leave the door slightly ajar to help the oven cool quicker.
Slowly whisk in hot sugar, a tablespoon at a time, on medium high speed. Once all the sugar has been added, whisk on high speed until meringue is smooth and glossy. Test that the sugar has been dissolved by running a bit of the meringue between your thumb and finger. Whisk further if needed.
Spoon meringue into a large piping bag fitted with a large star decorating tip. Use a small dab of meringue in each corner to glue down the parchment paper on the 2 baking sheets. Then pipe 4 large meringue hearts onto each baking sheet.
Bake in preheated oven for about 1 hour. If the meringue peels away from the parchment paper easily, they’re done. Remove from the oven and leave to cool, then peel away from parchment paper.
Melt each chocolate in separate bowls, either by using the microwave and melting in short 10 second bursts and stirring between each burst, or by placing bowls over pots of steaming water.
Dip one side of 4 of the meringue hearts with milk chocolate, and the other with white chocolate and place them on parchment paper. While the chocolate is still wet, decorate with sprinkles. Leave to set.
Serve with fresh berries and thickened pouring cream.
Meringues will keep for up to a month at room temperature in an airtight container.