Recipe for Double Chocolate and Almond Meringues – add ice cream or cream for a decadent sweet treat
3 large egg whites, room temperature
150g castor sugar
1/4 tsp vanilla extract
50g dark chocolate, finely chopped
50g raw almonds, coarsely chopped
1 tbsp cocoa
Preheat your oven to 120°C and line a baking tray with greased baking paper.
Use an electric beater to whisk the egg whites to soft peak stage.
Gradually add the castor sugar while whisking until you have a thick, glossy mixture.
Whisk in the vanilla extract.
Add the chopped chocolate and almonds to the bowl. Use a metal spoon to fold these into the meringue.
Sift the cocoa over the meringue mix. Fold this into the meringue, but not completely, so that you get a streaky effect.
Drop heaped tablespoonfuls of the meringue onto your prepared tray.
Pop the tray in the oven and bake for 1 hour or until firm. Turn the oven off but keep the oven door closed, and leave the meringues to dry for a further hour.
Allow to cool completely before piling on a plate and serving with ice-cream or freshly whipped cream.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate