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Recipe by olive magazine

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1. Heat the oven to 120C/fan 100C/gas 1/2. Melt the chocolate in a microwave or in a bowl set over a saucepan of simmering water then leave to cool a little. The chocolate needs to be liquid enough to pour slowly.
2. Whisk the egg whites with a squeeze of lemon juice until they form stiff peaks, then beat in the sugar a little at a time until you have a stiff, shiny meringue. Spoon the meringue mixture into a piping bag and, using a wooden spoon handle, make a hole in the mixture all the way to the funnel tip. Pour the chocolate into the hole.
3. Pipe meringues about 6-7cm across, spaced well apart, on baking sheets lined with baking paper; the chocolate will swirl out and marble the meringue as you pipe.
4. Bake for 1 hour or until set, then switch off the oven and leave them inside to cool. Sandwich together with the cream to serve.

Per serving

203 kcalories, protein 2.3g, carbohydrate 23.4g, fat 11.9 g, saturated fat 7.2g, fibre 0.2g, salt 0.08 g

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Ingredients

• 100g dark chocolate
• 4 egg whites
• 1 lemon , halved
• 200g golden caster sugar
• 284ml carton whipping cream , whipped

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Difficulty and servings

12

Preparation and cooking times

Prep 30 mins

+ 1 hour in oven

Ingredients

• 100g dark chocolate
• 4 egg whites
• 1 lemon , halved
• 200g golden caster sugar
• 284ml carton whipping cream , whipped

Per serving

203 kcalories, protein 2.3g, carbohydrate 23.4g, fat 11.9 g, saturated fat 7.2g, fibre 0.2g, salt 0.08 g

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