Ingredients:
- 3 large egg whites
- ½ tsp spirit vinegar or lemon juice
- Pinch salt
- 180g Selati castor snow
- 100g 70% dark chocolate, melted
Preheat the oven to 120 C and line two baking trays with foil.
Method:
- Add 3 large egg whites vinegar/ lemon and salt into a clean, dry mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk or electric mixer until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Gradually add the sugar 2 tablespoons at a time beating until the meringue is stiff after each addition. Once all the sugar is added the meringue should be thick and glossy. almost like a snow drift.
- Carefully drizzle the melted chocolate over the meringue and marble it through once or twice taking care not to over mix.
- Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape or just drop them in rough rounds, if you prefer. Bake for 1 1⁄2 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven or until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.)
Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.
Enjoy / Eet Lekker
Recipe and image: http://expressoshow.com/
