I had a few egg whites left over from a recipe that I will share with you soon, and rather than see them go to waste (or to the dog) I thought I'd use them to try making chocolate meringues. They're so simple, and would be great served with fresh berries and cream, or even chopped banana and hot chocolate fudge sauce!
4 egg whites
200g caster sugar
50g dark chocolate, finely grated
2 tbsp coco powder
Pre-heat your oven to 140c and line a couple of baking trays with greaseproof paper.
In the bowl of a stand mixer, or a large mixing bowl with an electric handheld whisk, whisk the egg whites until they form soft peaks.
Add the sugar, a tablespoon at a time, followed by the vinegar while continuing to whisk. It will turn thick and glossy - keep whisking until it holds stiff peaks.
A good test of this is to turn the bowl upside down; it should stay put!
In a small bowl, mix the grated chocolate with the coco powder. Scatter this chocolate mix over the meringue, and gently fold it in. It's doesn't need to be completely combined, it looks pretty with swirls of chocolate, but don't over mix it as your meringue will go flat!
Place heaped tablespoons of the mixture onto your prepared baking sheets. You could pipe them onto the baking sheets too if you want them to look more uniform.
Bake for one hour, then turn the heat off and leave them in the oven for another hour. They will have a hard shell on the outside and will be a little chewy in the centre - just as a meringue should be!