After making lemon meringues on Saturday, I was inspired; I wanted to make a treat which was bite-sized and would go well with a nice cup of tea. As I bought too many eggs, I was swayed to make another, yet very different meringue recipe. This is what I came up with.
- 4 egg whites
- 250 grams caster sugar
- 100 grams dark chocolate
- First, set up a bain-marie, as we are making a swiss style meringue. Then, preheat oven to 130c.
- In a metal bowl, combine egg whites and sugar. Place the bowl over your pot of simmering water, stirring constantly with a wooden spoon. Remove from heat when the mix is too hot to touch.
- Take off the heat and whisk the mix until firm and it has doubled in volume. You will get the best results with an electric whisk.
- Melt the chocolate (best with bain-marie) and fold into the meringue, leave it a bit uneven for a more marbled effect. Use two teaspoons to place small balls of the mix on a tray with baking paper. Bake for 35min.
Your finished product should be crisp on the outside with a gooey liquid centre. Stuff entire meringue in your mouth and enjoy.