Salted choc-nut 'Eton mess' with Glenballyeamon free range eggs

Serves 6

Making the cloud eggs two weeks ago made me realise how long it had been since I'd made meringue. With the warmer weather just now I couldn't resist playing with this well-loved pud that screams of Summer and outdoor dining. I've gone for chocolate indulgence here but given the time of year, it would be wrong not to serve some fresh, seasonal fruit with it to give it a refreshing burst of berry flavour.

 Ingredients

Whites from 3 Glenballyeamon free range eggs

150g caster sugar

Fresh double cream or extra thick double cream

1.5 large bars of salted milk chocolate (I used Lindt)

1 tbsp golden syrup

1 knob of butter

Nuts & pretzels of choice (I used a mixed bag of salted caramel nuts & pretzels with chocolate & fudge pieces)

Method

Preheat the oven to 140 degrees.

Separate the eggs and whisk the whites in a large bowl until they form stiff peaks. Using a mixer this takes approximately 5-10 minutes. N.B. Keep the yolks to bind burger mixture, glaze bakes, make custard or for breadcrumbing meat, fish and vegetables.

Add the sugar 1 tbsp at a time while the mixer is still going until well combined and glossy-looking. Dollop the meringue mixture onto a grease-proof paper-lined tray in golf ball-sized blobs. You should get about 32 individual meringues.

Bake in the oven for 60 minutes then switch off the oven and allow the meringues to cool with the oven door ajar.

Whisk the cream if you aren't using extra thick cream. You can liven it up with a shot of your favourite liqueur or some fresh vanilla too if you like. Roughly crush some of the nuts and pretzels and leave some whole. 

Melt the chocolate with the syrup and butter in a pan on a low heat until combined. 

To assemble the dish, traditionally you should break-up the meringue and combine with the cream. I thought the meringues looked so pretty that I chose not to. I drizzled over the cream, dolloped on the chocolate mixture and sprinkled on the nut and pretzel mix. It can make an impressive display on the table but if you prefer to serve individual desserts you could always make sundaes by layering and combining the ingredients in some tall glasses. Enjoy!

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

Choc-nut 'Eton mess' with Glenballyeamon free range eggs. 

Choc-nut 'Eton mess' with Glenballyeamon free range eggs. 

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Meringues made with Glenballyeamon free range eggs. 

 

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Easy to serve! 

 

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Glenballyeamon free range eggs.