I’ve always been a bit scared to make meringues, because I’d heard that they were really difficult to get right. I recently had my first attempt and I’m pleased to say that it wasn’t nearly as hard as I’d been led to believe! These chocolate meringues are a delicious, gluten-free treat and they were surprisingly straightforward. (Recipe from BBC Food)
You will need
– The whites of three large eggs
– 50g high-quality dark chocolate, finely grated
– 150g golden caster sugar
– 2 tsp cocoa powder, sieved
Preheat the oven to 140C/275F/Gas 1. Line two baking trays with greaseproof paper and grate the chocolate into a bowl.
Mix the grated chocolate with the cocoa powder and leave to one side.
Whisk the egg whites until they form soft peaks, then whisk in the sugar a little at a time, until stiff peaks form. This step is a great upper body workout!
Gently fold in the chocolate mixture with a metal spoon.
Using a couple of dessert spoons, put blobs of the mixture onto the baking tray, widely spaced. Quickly put them in the oven.
Cook for 40 minutes. When the time is up, they should lift easily off the tray and should sound hollow. Switch the oven off and open the door, but leave the meringues in the oven for a few minutes to cool down gradually. They cool very quickly and can then be eaten or put into a presentation bag to give as a gift.
You could also use them to make a chocolate version of Eton Mess, or sandwich them together with a mixture of whipped cream and melted chocolate. Yum!