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Prosecco and chocolate meringues
30 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 56
  • Fat about 2g
  • Carbohydrates about 8g
  • Protein about 1g
This is needed
This is needed for 25 piece
  • 2 fresh egg whites
  • 1 pinch salt
  • 100 g finest sugar
  • 2 tbsp Prosecco
  • 1 tbsp Maizena cornflour
  • 1 bag dark cake icing (approx. 120 g), melted
  • 50 g hundreds & thousands
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And that's how it's done
And that's how it's done
Beat the egg whites with the salt until stiff. Add half the sugar and continue beating until the egg whites turn glossy. Mix the prosecco with the cornflour in a small bowl, add to the rest of the mixture, beat briefly. Spoon the mixture immediately into a piping bag with a smooth nozzle (approx. 8 mm in diameter). Pipe out sufficiently well-spaced mounds each approx. 3 cm in diameter onto an oven tray lined with baking paper.
Cook for approx. 65 mins. in the lower half of an oven preheated to 100°C, using a wooden spoon to keep the oven door slightly open. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.
Put the glaze and hundreds & thousands each into a small bowl. Dip the meringues up to half way into the glaze, allow the excess to drip off, then dip into the hundreds & thousands, allow to dry.