2 large egg whites
100g (3.5oz) caster sugar
20g of Chocolate peppermint - ground in pestle and mortar with a little sugar
Firstly pre heat the oven at 110c
Then whisk egg whites until forms stiff peaks.
Then whisk in sugar.
Add mint. Stir well. Then spoon small spoonfuls
of the meringue mix onto a piece of
greaseproof paper (on a baking tray).
Finally leave in the oven for 40-45 minutes.
Blackcurrant and peppermint ganache filling
For the ganache filling
200g/7oz white chocolate
Handful of chocolate peppermint leaves (washed)
To make the ganache, melt the chocolate in a bowl set over a pan of
simmering water, and heat to no more than 45C
Blend the blackcurrants with the peppermint in a food processor and sieve them.
Measure out 100g/3½oz of the juice and bring it to the boil in a small
Pour the hot juice over the chocolate and stir rapidly until well
Transfer the ganache to a bowl, cover with cling film and put in the
fridge to cool and thicken.
Sandwich together the meringues with ganache once all cool and ganache is thick .