I don’t think I know anyone who doesn’t love meringues. These meringues make regular meringues look like the ugly best friend. They’re just far too good to say no to.
Some people aren’t too keen on making meringues as they fear that either they won’t rise or won’t cook properly or they’ll burn. Patience and care is the key, it’s actually very simple – I promise!
- 3 egg whites
- 150g caster sugar
- 2 teaspoons good quality cocoa, sieved (I use Green & Blacks)
- 60g good quality milk chocolate, grated
Preheat oven to 140°c
Prepare two baking trays by lining each with greaseproof paper.
In a large bowl whisk the egg whites until just soft peaks begin to form. Gradually add the sugar whilst continuing to whisk until you have achieved stiff peaks. This basically means that you should be able to lift your whisk up from the mix and weird pointy mountains should be left standing.
Mix together the sieved cocoa and chocolate in a separate bowl, then add to the egg whites, adding them to one side of the bowl in order to avoid whacking the air out of the whites. Using a spatula fold the chocolate into the whites in a figure of 8 motion. Don’t bother rushing this part because you’ll risk beating the air out of the eggs. Just take your time and cast your mind forward to the end result!
Using a spoon place dollops of the mix onto the prepared baking trays and quickly put into the oven. Don’t leave the meringues sitting out on the baking tray as they will lose volume and then they won’t rise into beautiful little puffs of goodness.
Bake for around 40 minutes, remove from the oven and leave to cool entirely.
Once cooled, use a palette knife to help you remove the meringues from the greaseproof paper.
Then all that’s left to do is get greedy.
Makes around 15-20