Perfectly crackled outside and soft chewy centres, these delicious dark chocolate meringues are the ultimate sweet, sugary treat.
No one is claiming these meringues are good for you (although they are almost fat free!) but they are the perfect treat for those of us with a sweet tooth.
We have served them with pretty edible rose petals, using a mix of dried and fresh roses however these meringues can made in to a more substantial dessert by topping with whipped cream, fresh raspberries and shaved chocolate. They are also a great base for an updated Eton Mess, simply crumble the meringue and mix through with fresh strawberries and whipped cream.
Ingredients (makes about 20 meringues)
6 egg whites
1 1/2 cups of white sugar
5 tablespoons of cocoa powder
1 tablespoon of boiling water
50 grams of dark chocolate
Mixed edible rose petals, to serve
1. Pre-heat oven to 180 C (350F)
2. Combine egg whites and sugar in a large metal mixing bowl and place over a saucepan of simmering water (careful to not let the water touch the bowl).
3. Gently whisk the egg white and sugar over the heat until the sugar granules are dissolved. Remove from heat.
4. Using electric beaters, beat egg white mix on high until the mix is glossy and peaks have formed.
5. Dissolve cocoa in boiling water, mixing to a thick chocolatey paste.
6. Add cocoa mix to egg white mix and beat for another minute until all of the mixture is well combined.
7. Chop dark chocolate into fine pieces and gently stir through mix using a wooden spoon.
8. Lay a sheet of baking paper on a baking tray and using a large spoon, dollop out scoops of meringue mix, leaving about an inch space in between meringues.
9. Bake in oven for 18 minutes, turning tray around at the halfway point (9 minutes).
10. Remove from oven and allow to cool thoroughly. Sprinkle with a little extra chopped chocolate and decorate with dry or fresh rose petals. Serve and enjoy!