Cinnamon and chocolate ganache meringues with vanilla sauce

These meringues are a thinner, crisper version which are easy to make and stack well in an airtight container, all ready for your party. I regret never properly learning how my grandmother made her special meringues. She had that perfect balance of crunch and chew and I am always looking for new tips and techniques to improve mine. I am constantly testing and tasting with the team at Vinnies.

Cinnamon meringues and chocolate ganache

140 g	Caster sugar
80 g	Brown sugar
4	Eggs, whites only
½ tsp	Cinnamon (Main)
2 Tbsp	Hazelnuts, chopped
200 g	Milk chocolate buttons, at least 52% cocoa solids
250 ml	Cream

Vanilla sauce

300 ml	Whole milk
4	Eggs, yolks only
60 g	Caster sugar
½	Vanilla pods, seeds scraped out or 1 tsp vanilla extract (Main)

Directions

Cinnamon meringues

1. Heat oven to 110C. Place the egg whites and sugars in a metal bowl over a pot of simmering water and stir until the sugars are dissolved.
2. Pour into the bowl of a freestanding mixer and whisk on high speed for 10 minutes.
3. Fold in cinnamon, then spoon the mix into a piping bag.
4. On a sheet of baking paper pipe out 12 spiral circles, then sprinkle half with hazelnuts, or you can use the back of a spoon to free hand flat circles of meringue mix.
5. Bake for 2 hours, allow to cool completely before storing. They will keep for a week in an airtight container.

Chocolate ganache

1. Bring the cream to the boil. Place the buttons in a bowl and slowly pour the hot cream on to the buttons and whisk until smooth.
2. Allow to cool and serve at room temperature.
3. Sandwich a large spoonful of chocolate ganache between two meringues, making sure the nutty piece is on the top.
4. Serve with vanilla sauce and fresh berries.

Vanilla sauce

1. Bring the milk to the boil.
2. Whisk the yolks and sugar till smooth and light in colour.
3. Carefully whisk in the boiling milk then pour this mix back into the milk pan and return to a low heat.
4. Stir gently by slowly zig-zagging your wooden spoon across the bottom of the pan, moving the sauce as it begins to thicken and coats the back of the spoon.
5. Do not be tempted to turn the heat too high or it will cause the sauce to split.
6. Allow to cool, then strain through a fine sieve.