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Chocolate Meringues with Baileys Custard Cream Take Stock Magazine

Chocolate Meringues with Baileys Custard Cream

Premier Foods
Serves: 10
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Allergens: eggs, milk

Ingredients

  • 50g McDougalls Meringue Mix (made as per instructions for meringue)
  • 5g cocoa powder
  • 50g double cream
  • 50g Ambrosia RTU Custard
  • 10ml Bailey

Method

  1. Make up the meringue mix, as per instructions, then fold in the cocoa powder
  2. Pipe disks onto a suitable non stick tray and place in a warm place for 24 hours until the meringues have dried out
  3. Whisk together the custard, cream and Baileys
  4. Pipe onto the meringues and dust with a little cocoa powder
  5. Hints & Tips: You can also dry out the meringues in a very cool oven (50ºC), for approx 6 hours
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