avonmore baileys cream and chocolate meringues

Meringues with Chocolate, Hazelnuts and Baileys Cream

Recipe cooking time
1 -1 ½ hours


  1. Pre-heat oven to 120°C
  2. Line x 2 baking sheets with parchment
  3. Whisk the egg whites with an electric whisk until stiff but not dry.
  4. Add the sugar a teaspoon at a time, whisk well after each addition. The meringue should be stiff and glossy.
  5. Scoop spoonful’s of meringue onto the sheet to form blobs approx. 5 cm in diameter. 
  6. Bake for 1 -1 ½ hours or until creamy in colour.
  7. Turn off the oven and leave the meringues in there until cold. 
Chocolate ganache:
  1. Heat the cream to a simmer, pour over the chocolate, stir through till smooth. Put 2 tbsp aside and chill the remainder.

To assemble, spoon Baileys cream on top of each meringue. Pipe on the chilled ganache. Drizzle with ganache sauce, top with hazelnuts.


  • 3 large egg whites
  • 175g caster sugar 
  • Pre-heat oven to 120c
  • Line x 2 baking sheets with parchment
Chocolate ganache:
  • 100ml fresh cream
  • 100g dark chocolate
  • 1 x tub Baileys cream
  • 20g toasted hazelnuts, crushed

chocolate meringues