Choc Meringues (like the Burough Markets)

I first saw meringues like these at the Borough Markets, decadent and huge, with chocolate in the cracks, and 2 pounds 50 each!

This is a great way to use up left over egg whites if you have made a spaghetti carbonara.  Just put the egg whites in a glass and cover them with cling film pressed down to make sure there is no air on the egg whites.  You can also use egg whites that are available now in most supermarkets.  Remember the ratio of 1gram egg white to 2 gram caster sugar, and adjust the cornflour and cocoa powder accordingly (its not critical!). 

What is important in this recipie is to follow the whipping and sugar instructions.  If you don't have a microwave, you can heat the sugar in the oven.  Don't hurry these steps!  Oh, and don't forget to turn the oven down.

The meringues don't have to be chocolate, you could use berries.  Serve them with whipped cream and whatever fruit or sauce takes your fancy.  Raspberry Coulis would be nice, but my husband loves fresh passionfruit.

Chocolate Meringues

 

Rating : Moderate

 

Ingredients

200g caster sugar
100g egg whites
pinch salt
1/2 teaspoon cornflour
2 tblsp cocoa powder

Method

First preheat the oven to about 220C

Place the sugar into a bowl and put it into the microwave for 3 mintues.  Your aim is to heat the sugar well, even taking it to the stage where it just begins to melt at the edges.  Do not let it brown however.

Whisk the egg whites and salt in an electric mixer on LOW - this forms stabilising small bubbles.  Once it is looking very fluffy, increase the mixer to its highest setting slowly, and whisk until stiff peaks form.  Add the warm/hot sugar and cornflour one tablespoon at a time, with the mixer at the highest speed.  Wait until it comes back to the stiff peak stage before adding the next spoonful.

Once all the sugar is added, mix at highest speed for 7 minutes.  Check to ensure you cannot feel any gritty sugar in the mix ( all the sugar is dissolved) and the mixture is quite stiff, smooth and glossy.

Swirl in the cocoa powder, but do not beat or over mix.  This is what mine look like before baking:

Use two large serving spoons to spoon it onto trays that have been lined with parchment baking paper.

Turn the oven down to 180C

How long these cook will depend upon the size, but mine take about 20-30 minutes.  Do not brown them, you want them to cook well but not burn.

Leave them about 5-10 minutes once they are out of the oven before cooling on wire racks.

This is what they turn out like: