Licorice meringues with chocolate cream and blackberries
2 egg whites
200 g of cane sugar
1 teaspoon vinegar
1 tablespoon licorice powder
Beat it all together for 5-10 minutes until the sugar has dissolved and the mass has been stiff. Make round circles if necessary. with icing on cookie sheet and bake in 100 degree oven for 2 hours.
½ liter cream
250 grams of good milk chocolate
Chop the chocolate and put it in a bowl. Bring the cream to a boil and pour immediately over the chocolate. Stir gently until the chocolate is melted. Let it rest in the refrigerator for at least five hours.
Make sure to stir around in the chocolate cream with a spoon before it to be whipped as the chocolate can be all sunk together at the bottom, therefore it must just be loosened up first. Whip the cream with an electric beater on low speed until you get a thick cream.
Add chocolate cream on the meringues and garnish with chocolate chips, nuts and blackberries.