So wrong...and yet so right!

Hello lovelies, I've not been doing much baking lately and our eggs are beginning to pile up a little bit.

So I decided to make a meringue, but not just any meringue, oh no it would have to be a super duper chocolate one. I've never made one with chocolate before, so luckily I managed to cobble together my bits and bobs and started separating the eggs. I love doing that bit.

I used 8 egg whites, and gave them a good old beating. I then added 8oz of caster sugar,( 1 oz per egg or 28 grams ish per egg). I was guessing a little bit but threw in 1 tbsp of white wine vinegar, 1 tsp of cornflower, 1 tsp of vanilla, and lots of drinking chocolate until it look chocolaty enough, about 4 tbsp full.

After another good beating it was ready to spread on the baking sheets. Another very satisfying moment in the process. I popped them a low oven (100) for an hour and kept checking on them. I wanted them to be crunchy on the outside, and soft and chewy in the middle. When they sounded hallow after a little tap, they were done. I turned the oven off and left them in there, to cool down slowly. When my Mum makes a pavlova she leaves it in over night, but there's no way I could wait that long.

After much pacing up and down, and foot tapping it's time to crack on with the meringue sandwich filling.

I whipped cream and icing sugar, with a good sprinkle of cocoa, and a little bit of vanilla extract.

Plopped it on to my lovely gooey base and got spreading.

Grappling with the top layer, trying to get it on without breaking it, was fun and games I can tell you. I was on a mission, but it still needed a certain something to finish it off.

Oh yes some more chocolate, it's too late to worry about the calories now!

Ooh lots and lots of melted, dribble off the end of your spoon, chocolate.

Heaven ....

But I didn't stop there oh no, I was on a culinary expertise wave, oh yes. I still had a few eggs left.

Pickling was the answer.

I remembered reading about an end of a country walk tradition. Which of course has to end at the pub. You get yourself a pint, a packet of crisps, and pop a pickled egg in too. I'd wanted to try it ever since.

It sounds disgusting I know, and yet it is just so right. In my professional opinion, I would recommend scrunching up your crisps first, so that you get little pieces of crisp stuck all over the side of you egg. Try it, it's delicious.

Watch out master chef.

I hope you have a disgustingly delicious weekend x.