60g dark cooking chocolate, finely chopped melted and cooled.
2 large egg whites, room temperature
1/8 tsp cream of tartar
½ cup caster sugar
½ tsp vanilla extract
1 – ½ tsp cornflour
For the toppings:
Seasonal fruit (I used pomegranates and raspberries)
Whipped cream with vanilla extract
20g caster sugar
Left over melted chocolate.
A stand mixer with whisk attachment
A rubber spatula
2 baking trays.
Serves 10 people (one meringue each)
Preparation 10 minutes
Cooking time 2 hours
Preheat oven to 90° C, with racks on upper-middle and lower-middle position. Line 2 baking trays with parchment paper.
Add egg whites to a clean bowl of a stand mixer fitted with the whisk attachment. Beat at a medium speed until frothy. Add cream of tartar. Increase speed to medium high and beat until soft peaks are formed, about 2-3 minutes.
Slowly add sugar, 1 teaspoon at a time until combined. Add vanilla extract and beat for 3 minutes until stiff and shiny. Sift cornflour over the meringue and gently fold in with a rubber spatula.
Now the chocolate should be cool. Drizzle parallel lines of melted chocolate over the surface of the meringue, (don’t stir yet).
Using a spoon, scrape across the surface of the mixture, crosswise to the drizzled lines to get a rounded mound of stripped meringue. Use a second spoon to push meringue onto the baking tray, 2cm apart. Continue spooning until you need to add more chocolate, you may not use all the chocolate, no fear you can drizzle the left overs into individual bowls before serving.
Bake meringues for 1 hour. Then turn off oven and leave the meringues to dry for another hour, fight the urge to open the oven door.
Beat cream, vanilla extract and sugar until light and fluffy.
Decorate with fresh fruit and left over chocolate and a light dusting of icing sugar.
Eat immediately or store in a air tight container for up to 4 days.