Chocolate

Gingerbread chocolate meringue cookies with warm brandy custard

Name: Gingerbread chocolate meringue cookies recipe with warm brandy custard
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Ingredients: 100g brown sugar; 3 cups (360g) pure icing sugar, sifted; 1 tbs cornflour; 1 cup (100g) good-quality cocoa; 30g dark (70%) chocolate, chopped; 1 tbs ground ginger; 3 tsp mixed spice; 3 eggwhites, plus 1 whole egg (use 55g eggs for this recipe), whisked together until foamy; 6 egg yolks; 1/2 cup (110g) caster sugar; 2 tsp vanilla bean paste; 600ml pure (thin) cream; 1 cinnamon quill; 100ml brandy

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Gingerbread chocolate meringue cookies with warm brandy custard

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by Phoebe Wood

Dec 01, 2017

These cookies are the perfect treat to leave for Santa and his reindeer on Christmas Eve.

100g brown sugar
3 cups (360g) pure icing sugar, sifted
1 tbs cornflour
1 cup (100g) good-quality cocoa
30g dark (70%) chocolate, chopped
1 tbs ground ginger
3 tsp mixed spice
3 eggwhites, plus 1 whole egg (use 55g eggs for this recipe), whisked together until foamy

Brandy custard

6 egg yolks
1/2 cup (110g) caster sugar
2 tsp vanilla bean paste
600ml pure (thin) cream
1 cinnamon quill
100ml brandy

Method

1.

Preheat oven to 170°C. Line 2 trays with baking paper.
2.

Place brown sugar, icing sugar, cornflour, cocoa, chocolate and spices in a large bowl and stir to completely combine. Make a well in the centre and add the whisked eggwhites and whole egg mixture, and fold together until well combined.
3.

Working with 1/4 cup mixture at a time, shape into rounds on baking trays, leaving 6cm between each cookie. Place trays in the oven and bake, swapping trays halfway, for 20 minutes or until just firm. Remove from oven and slide baking paper with cookies onto wire racks to cool to room temperature.
4.

Meanwhile, for brandy custard, whisk egg yolks, sugar and vanilla in a bowl until pale. Place cream and cinnamon in a saucepan over medium heat and bring to just below boiling point. Gradually pour cream mixture over egg yolk mixture, whisking constantly, until well combined. Return to saucepan over medium heat and cook, stirring constantly, for 6 minutes or until custard is thick enough to coat the back of a spoon. Stir through brandy.
5.

Dip cookies into warm custard to serve.