Ingredients
4 eggwhites, at room temperature
1 cup caster sugar
150g dark chocolate
2 tbsp Dutch cocoa, sifted
Extra 100g melted dark
chocolate for drizzling, optional
Method
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Preheat oven to 170°C. Line three oven trays with baking paper. Put eggwhites and sugar in a medium glass bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk until sugar dissolves, about 4 minutes.
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Transfer mixture to the large bowl of an electric mixer and beat for 7-8 minutes or until mixture forms firm glossy peaks
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Meanwhile, break half the chocolate into squares into a small heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water, and stir until melted and smooth. Allow to cool slightly.
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Finely chop remaining chocolate. Fold cocoa and chopped chocolate through meringue until combined. Add melted chocolate and fold through lightly, leaving a marbled effect.
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Using a metal spoon, dollop mixture 2 inches apart on trays. Bake for no more than 15-17 minutes or until meringues are crisp on top with cracks, but have some give if pressed. (Note: overcooking for a few minutes will dry out centres.)
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Allow to cool on trays for 10 minutes before carefully transferring to a wire rack to cool completely. Serve drizzled with extra melted chocolate if desired.
