The Meringue Girls

The Meringue Girls
We were welcomed with some bubbly
Mingle mingle
A rainbow of meringues
The ingredients
#YUMMY
Lucky enough to leave with a gift from Currys PC World

I recently attended a baking master class hosted by Currys PC World and the delightful cooking duo Alex and Stacey aka The Meringue Girls, where we baked their popular ‘Cookie Muffs’. What is a cookie muff you might ask? If you are a sweet tooth, brace yourselves! A combination of chocolate chip cookie dough baked in the form of a muffin with melted chocolate and peanut butter at the core. Once done and still warm, topped off with vanilla ice cream. Mouth watering, I know!

It was a lovely evening at Atelier Des Chef – a cute kitchen in Marylebone, London. I, along with other foodie enthusiasts, were led by Alex and Stacey on how to make these scrumptious muffs. I kid you not, one of the most heavenly desserts I have had in a while.

They are very easy to make considering how yummy they are, have a go at home yourself!

Photos by Alex Wallace
www.alexpwallace.com


Ingredients | Serves 12
220g unsalted butter, softened to room temp
220g light brown sugar
220g caster sugar
2 medium egg
1 tsp vanilla extract
440g plain flour 
1 tsp salt
1 tsp bicarbonate of soda
200g chocolate chips
400g dark chocolate (chopped in cubes)
1 tbsp of peanut butter


Method
•    Preheat the oven to 170°C
•    Lightly grease your muffin tin with butter 
•    Place the butter and sugar in a mixer and beat until light and fluffy
•    Add the egg and vanilla extract and continue to beat until creamy
•    Separately sift together the flour, salt and bicarbonate of soda, then add to the butter and sugar and fold by hand until just combined
•    Add the chocolate chips and give the mixture a good stir to distribute them
•    Now melt the chopped chocolate in a heatproof glass bowl over a pan of boiling water, making sure the water does not touch the bottom of the bowl. Keep stirring, and the steam will melt the chocolate 
•    Make balls of dough using your hands, and press them down into the muffin holes with your fingers so the mixture comes up the sides, and makes a well to hold the melted chocolate and nut butter

Tip: Make sure you leave some cookie dough for the cookie muff tops

•    Using a jug, pour the melted chocolate into each hole, and top with 1 tbsp of peanut butter
•    Next, make flat pieces of the reserved cookie dough and place them on top of each one, to create a seal - crimp down the edges with your fingers
•    Bake for 15–20 minutes, until the edges are hardened and a little brown and crackled. Take them out when they are still squidgy, as they will harden more while they cool
•    Leave to cool slightly in the tin, then use a knife to loosen the edges of each toadstool

Place on a plate with a scoop of vanilla ice cream and enjoy! 

 

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