Chocolate Meringue Brownie with Caramel Cashew Sauce satisfies every palate that loves chocolate, caramel and cashews! Nothing gets better than this, except for maybe chocolate ice cream with hot fudge sauce and cashew caramel sauce. Who doesn’t love brownies, chocolate and caramel? To serve it up sassy, drizzle a rich caramel sauce with whole cashews over the individual desserts. You can make the meringues any size you desire, just cut the brownie to fit the meringue.
Chocolate Meringue Brownie
Prepare baking sheet with parchment paper. On one side of paper, draw 8-2 1/2 inch circles with pencil or pen, turn paper over on baking sheet. You will be able to see the circles but meringue will not come into contact with the drawings.
Sift cocoa powder with confectioner’s sugar set aside. Make sure your egg whites are at room temperature, then beat until frothy, gradually add granulated sugar, then beat on high until shiny stiff peaks form.
When egg whites are whipped to stiff peaks, they will not fall off the whisk beater, but stand up and be shiny. The next step is to add the cocoa and confectioners sugar. The meringue will be runny and not stiff peaked , but don’t panic, everything is OK.
Place meringue in a disposable piping bag with 1/8 inch tip or place meringue in a plastic bag and clip one small corner to 1/8″, then pipe the meringue on the circled parchment.
Bake these meringues at 225 degrees for 20 minutes.
Allow to cool in oven with oven turned off until meringues are released from parchment paper. These are very fragile, so be careful when picking up.
Assemble on dessert plate with one meringue , then brownie round and top with remaining meringue, drizzle with caramel cashew sauce. Here is complete recipe http://lizbushong.wpengine.com/category/serve-it-up-sassy/desserts/ .
Enjoy with family and friends! LB
Recipe Development, Food Styling, Photography and Article by Liz Bushong