Chocolate meringues

Chocolate meringue
Chocolate meringue
Prep Time: 2 hours
Servings: Makes about 24 medium-sized or 12 large meringues
Cooking Time: 2 hours
  • 6 - egg whites
  • 2,5ml - cream of tartar
  • 380g - castor sugar
  • 40ml - sifted cocoa powder melted chocolate and cacao nibs, for decorating

1. Preheat the oven to 100°C. Line two baking sheet with double layers of well-greased baking paper.

2. Whisk the egg whites with the cream of tartar until stiff, but not dry.

3. Add the castor sugar gradually while whisking, making sure it’s incorporated completely.

4. Whisk until very stiff and shiny. Add the cocoa powder and fold in well, or just swirl it through to create a marbled effect.

5. Spoon free-form meringues onto the prepared baking sheets or place the mixture into a piping bag and pipe pretty shapes. Bake for 2 hours.

6. Turn the oven off and leave the meringues inside (oven door closed), preferably overnight, until completely cool.

7. Drizzle the cooled meringues with melted chocolate and sprinkle with cacao nibs.

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