Double Meringue Fingers

• 4 egg whites
• 225 g caster sugar
• 100 g chocolate, grated
• To finish
• 100 g milk chocolate
• 300 ml whipping cream

1. Preheat oven to 130C degrees (250F degrees).
2. Line 2 baking sheets with parchment.
3. Whisk the egg whites in a clean, grease-free bowl until standing in peaks.
4. Add half the sugar and whisk until thick.
5. Add the remaining sugar and whisk again until really thick and glossy.
6. Gently fold in the grated plain chocolate.
7. Spoon mixture into a star-nozzled piping bag.
8. Pipe 28 X 9 cm (3 1/2 in) long fingers onto baking sheets.
9. Bake for 1-1 1/2 hrs or until dry.
10. Leave to cool.
11. When meringues are cold, break the milk chocolate into a bowl, stand it over a pan of hot water and stir until melted.
12. Cover a baking sheet with clingfilm.
13. Dip undersides of the meringues into the chocolate, then place chocolate-side down on the baking sheet.
14. Leave to set.
15. Spoon excess chocolate from the bowl into a grease proof paper piping bag.
16. Snipp off the end and drizzle chocolate over the meringues.
17. Allow to set.
18. Whip the cream until stiff, then use to sandwich the meringue fingers together.
19. Serve within 3 hours of filling.

egg whites, caster sugar, chocolate, finish, milk chocolate, whipping cream

Taken from www.food.com/recipe/double-meringue-fingers-13248 (may not work)