April 12

Chocolate Meringues

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.

Chocolate Meringues

Cook timeTotal time
25 mins25 mins

Author: Tracey Francis of Essential Olie
Serves: 90-95 depending on size

Ingredients

  • 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

Method

  1. Preheat oven to 170°C (fan forced).
  2. Line 2 baking trays with greaseproof paper.
  3. Beat sugar, egg whites and vinegar for 2 minutes.
  4. Measure boiling water and add vanilla powder/essence, then slowly drizzle into beaten egg mix while it’s on low speed.
  5. Beat on high for 3 minutes (mix will go smooth and shiny).
  6. 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.
  7. Fold in arrowroot starch and raw cacao powder with a mixing spoon into beaten egg white mix.
  8. 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.
  9. Bake for 25 minutes.
  10. Allow to cool and dry out on wire rack.

Notes

* I use organic raw caster sugar.

I hope you enjoy these meringues. It’s hard to just eat one!

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