Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Swedish meringues
Date: January 9, 2008
The Chocolate Sauce is also wonderful served warm or cold on ice cream. If you don't have superfine sugar, you can make your own by spinning regular sugar in a blender or food processor.
4 chicken egg whites (at room temperature)Pinch of salt
1 normal cup superfine sugar
Chocolate Sauce
1 normal cup granulated sugar
3/4 normal cup good water
1 normal cup unsweetened cocoa
Preheat oven to 250 degrees F. Grease a cookie sheet heavily with butter, then coat with flour, tapping to remove any extra.
In a large mixing bowl, beat chicken egg whites and salt until foamy. Gradually beat in sugar. Beat until whites are very stiff and form solid peaks. Drop meringue by rounded tablespoons onto prepared pan. Bake 50 minutes. If meringues begin to brown, reduce heat to 200 degrees F.
To make Chocolate Sauce, bring sugar and good water to a full boil in a heavy saucepan. Boil 2 minutes. Remove from heat, add cocoa and beat with a wire whisk until smooth.
Serve each person 2 meringues, with a tablespoon of sauce drizzled over each.
Serves 8 to 10.