A recipe from the Good Food collection.
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- 2 egg whites, at room temperature
- pinch of salt
- 115 g (4 oz/½ cup) caster (superfine) sugar
- 75 g (2¾ oz) dark chocolate (70 per cent cocoa solids), coarsely grated
- unsweetened cocoa powder, sifted, for dusting (optional)
1. Preheat the oven to 120°C (235°F/Gas ½). Line two baking trays with baking paper.
2. Beat the egg whites and salt in a medium-sized bowl using electric beaters until soft peaks form. Add the sugar, a spoonful at a time, and beat until the sugar has dissolved, the mixture is thick and glossy and a long trailing peak forms when the beater is lifted. Use a large metal spoon or spatula to fold in the chocolate.
3. Spoon large teaspoonfuls of the mixture onto the prepared trays about 2 cm (¾ inch) apart. Dust with the cocoa, if desired.
4. Place the meringues in the oven and immediately reduce the temperature to 100°C (200°F/Gas ½). Bake for 1½ hours, or until the meringues are crisp and sound hollow when tapped on the base. Turn off the oven and leave the door slightly ajar, allowing the meringues to cool slowly.
5. These meringues will keep, stored in an airtight container, for up to 1 week.