Preheat the oven to 140C/275F/Gas 1 and line two flat baking sheets with baking parchment.
Separate the eggs into a clean
large bowl
preferably metal or glass. Gently crack the shell against the side of a small bowl. Slowly pull the shell apart as cleanly as possible along the crack
tipping the yolk into one half of the shell. Let the white drain away into a bowl below. Drop the yolk into another small bowl. Separate the next egg over a third bowl - that way if you accidentally break the yolk
it won’t contaminate the clean whites. (You can use the yolks for another recipe
such as custard or ice cream.)
Using an electric hand whisk
whisk the whites until stiff peaks form when the whisk is removed
but the mixture should not look too dry.
Add one tablespoon of the sugar to the egg whites
and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used
and the meringue is thick and glossy.
Using two dessertspoons
scoop 16 rugby-ball shaped meringues onto the baking paper
leaving plenty of space between them.
Bake for an hour until the meringues are pale
golden-brown
crisp and lift away easily from the baking paper. Open the oven door slightly and leave the meringues to cool in the oven.
Meanwhile
make the chocolate filling (ganache). Use a large
sharp knife to chop the chocolate into small pieces.
Pour the cream into a small saucepan
then bring it to just below boiling. Take the pan from the heat
add the chopped chocolate
swirl the pan to help combine the chocolate and then stir until smooth. Tip the ganache out of the pan and leave to cool
it will thicken as it cools.
When the ganache has cooled
spread it over the flat side of half of the meringues
then sandwich meringues together. To make these a little more luxurious
whip some double cream
then spoon on top of the ganache before sandwiching the meringues together.
