Gingerbread Chocolate Meringue Cookies

18
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"Frour Saturday newspaper The Weekend West. NOTE full recipe title is Gingerbread Chocolate Meringue Cookies With Warm Brandy Custard. Times are estimated and serving size is a guess."

Original recipe yields 18 servings
OK

Nutritional

  • Serving Size: 1 (155.8 g)
  • Calories 469.7
  • Total Fat - 29.1 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 901.3 mg
  • Sodium - 54.9 mg
  • Total Carbohydrate - 38.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 33.1 g
  • Protein - 14.1 g
  • Calcium - 149.9 mg
  • Iron - 2.7 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 170°C and line 2 trays with baking paper.

Step 2

Place brown sugar, icing sugar, cornflour, cocoa, chocolate and spices in a large bowl and stir to completely combine and then make a well in the centre and add the whisked egg whites and whole egg mixture, and fold together until well combined.

Step 3

Working with 1/4 cup mixture at a time, shape into rounds on baking trays, leaving 6cm between each cookie and place trays in the oven and bake, swapping trays halfway, for 20 minutes or until just firm.

Step 4

Remove from oven and slide baking paper with cookies onto wire racks to cool to room temperature.

Step 5

Meanwhile, for brandy custard, whisk egg yolks, sugar and vanilla in a bowl until pale and then place cream and cinnamon in a saucepan over medium heat and bring to just below boiling point and gradually pour cream mixture over egg yolk mixture, whisking constantly, until well combined and then return to saucepan over medium heat and cook, stirring constantly, for 6 minutes or until custard is thick enough to coat the back of a spoon and now stir through brandy.

Step 6

Dip cookies into warm custard to serve.

Tips & Variations


No special items needed.