I have previously shared with you my Nanna’s Pavlova recipe. This recipe is a variation to that, so you can also use it to make a chocolate pavlova. The added arrowroot starch gives it a little more structure which makes it easier to make meringues. They end up being very delicate, crunchy with a hollow centre (depends how you pipe them)…a pop in the mouth type of sweet treat…once you chew you get that hit of chocolate and of course that sugar rush. I love them. They also make beautiful food gifts as well.
We love eating these chocolate meringues as they are, but you can also use them to re-create an Eton mess layering these chocolate meringues with cream or non-dairy yogurt topped with fresh fruits like strawberries, bananas and passionfruit and grated chocolate or sprinkled with raw cacao or even drizzled with a little honey, maple syrup or ginger syrup.
I like to pipe them, which does make it a little messy when preparing, but if you don’t want to pipe them then just use 2 teaspoons to spoon dollops onto the prepared baking tray. I will leave that up to you.
|Cook time||Total time|
|25 mins||25 mins|
Author: Tracey Francis of Essential Olie
Serves: 90-95 depending on size
- 1 cup sugar*
- 2 egg whites
- 3 Tablespoons raw cacao powder
- 1 teaspoon white or apple cider vinegar
- 1 teaspoon vanilla powder/essence
- 2 Tablespoons boiling water
- 2 teaspoons Arrowroot Starch
- Preheat oven to 170°C (fan forced).
- Line 2 baking trays with greaseproof paper.
- Beat sugar, egg whites and vinegar for 2 minutes.
- Measure boiling water and add vanilla powder/essence, then slowly drizzle into beaten egg mix while it’s on low speed.
- Beat on high for 3 minutes (mix will go smooth and shiny).
- In a separate bowl, sift arrowroot starch and raw cacao powder together so that they are fully combined, or measure them into a bowl and whisk to fully combine.
- Fold in arrowroot starch and raw cacao powder with a mixing spoon into beaten egg white mix.
- Either use 2 small spoons to make dollops of meringues OR use a piping bag to pipe dollops onto line baking trays. Make sure you leave enough room as they will spread.
- Bake for 25 minutes.
- Allow to cool and dry out on wire rack.
* I use organic raw caster sugar.
I hope you enjoy these meringues. It’s hard to just eat one!