1cupcream whole, heavy or whipping cream with at least 30% fat content
2tablespoonspowdered sugar sifted
EXTRAS
6chocolatekisses or even ¼ cup of chocolate chips
½cupfresh berries or even grated chocolate
Instructions
Pre-heat oven to 200F/95C. Line 1-2 baking sheets with parchment paper.
Make the pastry cream and refrigerate.
In the bowl of the mixer add the egg whites and beat on medium speed until frothy, add the cream of tartar and beat until soft peaks form. Add the sugar 1 tablespoon at a time, beating 20 seconds before adding the next tablespoon, beat until stiff peaks appear.
Sift the cocoa into the meringue and gently fold until combined.
Transfer the mixture into the piping bag and form a double ring on the prepared baking sheet. Bake for approximately 70-75 minutes, turn off the oven, leave the door closed and let the meringue cool in the oven for at least 2 hours or even better overnight.
If there is a hole in the clouds then fill with either a chocolate kiss or even chocolate chips. Top with spoonfuls of the Chantilly cream and fresh fruit or grated chocolate. Refrigerate until ready to serve or top just before serving. Enjoy!
CHANTILLY CREAM
In a large bowl beat the cream until soft peaks form, sift in the powdered sugar and beat until stiff peaks form. Gently fold the pastry cream into the whipped cream, until completely combined.
Notes
Remove the eggs from the fridge at least 1 hour before using. They must be at room temperature to make meringue. If you have a little leftover meringue batter just make a few meringue kisses.Store in an airtight container at room temperature for 3 days or if you have filled them with pastry cream store in the refrigerator for the same amount of time. Do not freeze them as the texture will change when thawed.