There is nothing more pleasing that making chocolate meringues on Sunday afternoons. For me, meringues have an iridescent quality – as if every bite I take, I am flooded with sweet golden sunshine. Adding chocolate just heightens the experience.
Adapted from Good Food Magazine, May 2010
- Heat the oven to 120C and line a baking tray
- Take a big bowl and add 100ml of egg whites (4/5 egg whites depending on size)
- On a high setting whisk the egg whites until they become stiff
- Add 115g of caster sugar and 1 teaspoon of vanilla essence
- Whisk the mixture, and once incorporated add another 115g of caster sugar
- Mix again and once the mixture is thick and shiny remove the whisk and add two tablespoons of high quality coco powder (I use green and black’s)
- Gently fold in – the coco powder should not be fully incorporated into the mixture!
- With a dessert spoon heap medium piles on to the lined baking tray. Grate chocolate on the top of each heap for added effect
- Place in the over for 30 minutes at 120C and then reduce heat to 100C for another 40 minutes
- Take out of the oven and place on a rack to cool down, then dig in!
They will last for a week in an airtight container. You can also leave out the chocolate and just have them plain. Try crushing them up with raspberry coulis and vanilla ice cream. Yum!
I should note, that I use vanilla essence rather than vanilla extract. I switched to essence for good after I mistakenly added it to the bowl, but found that after baking, they produced beautiful golden veins through the meringues, breaking the white monotone. Looks and tastes great especially with plain meringues.