Meringue fingers

Meringue fingers

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Put the meringue mixture into a piping bag with a plain nozzle, pipe small finger-lengths on to the prepared baking trays. Bake until crisp and dry, then cool on wire racks for a few minutes. Store airtight until required.
  2. To chocolate-coat one end, have ready a small bowl with a little chocolate first melted gently over hot water, and a saucer of finely chopped nuts. Dip either one or both ends of the cooked meringue fingers into the chocolate, and then sprinkle lightly with the nuts. Return to the rack to set the chocolate.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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